Tag: culture

Spicy Chain Sausage: technical info

4.3.2018

SHAPE:

This chain of spicy sausage is very frequent in Calabrian gastronomy, consists of tubular pieces of about 0.6 Kg. Red meat.

INGREDIENTS:
– Pork
– Salt
– Spicy pepper, Hot pepper
– Dextrose,
– Natural flavors
– Fennel
– Black pepper
– E301 Antioxidant
– E 250 preservative
– E252 preservative

PRODUCTIVE PROCESS:

Grinding meat. Dough with ingredients. Bagging. Seasoning.

MINIMUM HOLDING TIME (TMC)

  • Under Empty: 120 dd
  • Recommended storage conditions,  Temperature: +3/+6°C
  • Transport temperature +5/+7°C
  • Shelf life 120 dd

NUTRITIONAL INFORMATION:

  • Proteins: 30.64%
  • Carbohydrates: 1.50%, of which Sugars 0.40%.
  • Fat: 23.97%, of which Saturated 9.90%
  • Salt 2.90%
  • Energy value: 344 Kcal or 1433 Kjoule.

ALLERGEN LIST (usually absent):

-Cereals containing gluten (wheat, rye, oats barley, spelled, kamut or their hybridized strains)
-Crustaceans or crustaceans
-Eggs and egg products
-Fish and fish products
-Peanuts and peanut products
-Soya and soy products
-Milk and milk products
-Nuts
-Molluscs and mollusc products
-Lupine and lupine based products

 

Spicy Capocollo: technical info

1.3.2018

SHAPE:

This kind of Salami, named Spicy Capocollo is one of more commercial Calabrian  product, and got a full cylindrical shape, weighing about Kg 1.3, or an approx. cylindrical shape, weighing about 0.6 kg. Red color.

INGREDIENTS:

  • Pork
  • Salt
  • Dextrose
  • Hot pepper
  • Natural flavors
  • Black pepper
  • Antioxidant (E301)
  • Conservative E250, E252

PRODUCTIVE PROCESS:

Cutting meat. Salting. Seasoning.

MINIMUM HOLDING TIME (TMC)

  • Under Empty: 120 dd
  • Recommended storage conditions,  Temperature: +3/+6°C
  • Transport temperature +5/+7°C
  • Shelf life 120 dd

NUTRITIONAL INFORMATION:

  • Proteins: 33.46%
  • Carbohydrates: 2.05%, of which Sugars  0,25%.
  • Fat: 20,83%, of which Saturated 7.5%
  • Salt 4.86%
  • Energy value: 330 Kcal or 1375 Kjoule.

ALLERGEN LIST (usually absent):

-Cereals containing gluten (wheat, rye, oats barley, spelled, kamut or their hybridized strains)
-Crustaceans or crustaceans
-Eggs and egg products
-Fish and fish products
-Peanuts and peanut products
-Soya and soy products
-Milk and milk products
-Nuts
-Molluscs and mollusc products
-Lupine and lupine based products