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) | 18 | g |
Di cui acidi grassi saturi (of which saturated fatty acids) | 10 | g |
Colesterolo | 80 | mg |
Carboidrati (Carbohydrates) | 0 | g |
Di cui zuccheri (of which sugars) | 0 | g |
Proteine (Protein) | 28 | g |
Sale (Salt) | 2,9 | 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 | <10/g |
Stafilococchi aurei | <100/g |