SLAB FOR COLD CUTS
GLUTEN FREE
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Production Process
The cured product is deboned, cleaned, pressed, manually composed and inserted in the press cold. Once the product has been pressed, it is vacuum-packed and stored in a cell at a controlled temperature. Minimum curing: 10 months.
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Sensory Characteristics
Colour of the muscle mass when cut: distinctive red
Colour of the fat when cut: white
Taste: mainly mild
Smell: pleasant
Texture: compact -
Indications for use
Store at a temperature below + 10°C.
Recommended temperature for slicing: -8°/-10° C .
Shelf life : 180 days from the date of packaging. GMOs: there are no ingredients originating in whole or in part from genetically modified organisms (pursuant to reg. EC.1829 and 1830 of the year 2003).
