Pork fillet

PORK FILLET

Filet is a piece of cured Italian pork. it is prepared with artisanal methods, has a compact red color, is tied with hemp thread and left to rest in smokehouses. For a period of 90 days they are seasoned in a drying room.


Ingrediants:
Pork, salt, ground black pepper (piper nigrum), spices, preservative (E252), natural casing.


Characteristics:
When cut it is rosé, the meat is lean and with a slight presence of fat. The product has a size ranging from 70×250 to 300 mm with a seasoning from 6 to 8 months depending on the size. Store in a dry and cool place, once opened keep refrigerated.


Net weight:
1.2-1.8 kg – hand tied with twine


The processed products including the ingredients do not derive from genetically modified organisms in accordance with EEC Directives 1829/2003.

PORK FILLET

Filet is a piece of cured Italian pork. it is prepared with artisanal methods, has a compact red color, is tied with hemp thread and left to rest in smokehouses. For a period of 90 days they are seasoned in a drying room.


AVERAGE NUTRITIONAL VALUES / 100g

Energia (Energy)1115
269
kj
kcal
Grassi (Fat)18g
Di cui acidi grassi saturi (of which saturated fatty acids)10g
Colesterolo80mg
Carboidrati (Carbohydrates)0g
Di cui zuccheri (of which sugars)0g
Proteine (Protein)28g
Sale (Salt)2,9g

ALLERGEN INFORMATION
(Allergenic substances present or likely present in the product are indicated with an “X”)

SOSTANZA ALLERGENEUTILIZZATA INTENZIONALMENTE NELLA RICETTAPROBABILE PRESENZA PER CROSS CONTAMINATION
Cereali contenenti glutine e derivatiNONO
Crostacei e derivatiNONO
Uova e derivatiNONO
Pesci e derivatiNONO
Arachidi e derivatiNONO
Soia e derivatiNONO
Latte e derivatiNONO
Frutta con guscioNONO
Sedano e prodotti a base di sedanoNONO
Senape e prodotti a base di senapeNONO
Semi di sesamoNONO
Anidride solforosa e solfiti>10 ppmNONO
Lupino e prodotti a base di lupinoNONO
Molluschi e prodotti a base di molluschiNONO

MICROBIOLOGICAL CHARACTERISTICS

Listeria monocytogenesAssente/25g
Salmonella s.p.p.Assente/25g
E.COLI<10/g
Stafilococchi aurei<100/g