PANCETTA TESA
This typical product of the Italian tradition is made using only national pork. After a first step, called salting, where the pancetta is sprinkled with dry salt and placed in large tanks, a second drying phase follows which lasts from 12 to 24 hours in smoking chambers. Only now is it getting ready for seasoning which takes place in a rigorous way, for no less than 45 days, checking the product day by day so that it can be enriched with those aromas that make its taste unique. It comes in slices of varying weight and size. Pleasant flavor enhanced by light smoking and skilful aging, compactness and consistency are highlighted when cut, the characteristic dark red color and the sweetness of the fat make this sausage very soft and delicate, particularly pleasing to the palate.
AVERAGE NUTRITIONAL VALUES / 100g
| Energia (Energy) | 2108 511 | kj kcal |
| Grassi (Fat) | 51 | g |
| Di cui acidi grassi saturi (of which saturated fatty acids) | 21 | g |
| Colesterolo | 100 | mg |
| Carboidrati (Carbohydrates) | 1 | g |
| Di cui zuccheri (of which sugars) | 1 | g |
| Proteine (Protein) | 12 | g |
| Sale (Salt) | 3,2 | g |
ALLERGEN INFORMATION
(Allergenic substances present or likely present in the product are indicated with an “X”)
| SOSTANZA ALLERGENE | UTILIZZATA INTENZIONALMENTE NELLA RICETTA | PROBABILE PRESENZA PER CROSS CONTAMINATION |
| Cereali contenenti glutine e derivati | NO | NO |
| Crostacei e derivati | NO | NO |
| Uova e derivati | NO | NO |
| Pesci e derivati | NO | NO |
| Arachidi e derivati | NO | NO |
| Soia e derivati | NO | NO |
| Latte e derivati | NO | NO |
| Frutta con guscio | NO | NO |
| Sedano e prodotti a base di sedano | NO | NO |
| Senape e prodotti a base di senape | NO | NO |
| Semi di sesamo | NO | NO |
| Anidride solforosa e solfiti>10 ppm | NO | NO |
| Lupino e prodotti a base di lupino | NO | NO |
| Molluschi e prodotti a base di molluschi | NO | NO |
MICROBIOLOGICAL CHARACTERISTICS
| Listeria monocytogenes | Assente/25g |
| Salmonella s.p.p. | Assente/25g |
| E.COLI | <100/g |
| Stafilococchi aurei | <100/g |
