COOKED HAM TECHNICAL SPECIFICATIONS

Transcription

1 COOKED HAM TECHNICAL SPECIFICATIONS BEDOGNI COOKED HAM High Quality ham as defined by Ministerial Decree 21/09/2005 MEAT SELECTION Fresh selected Italian pork leg: size from 13.5kg to 14.5kg. DEBONING AND TRIMMING Manual deboning and removal of femur with closed pork leg. Complete trimming of the ham with removal of shank and end. INJECTION The hams are injected by means of a multi-needle machine, using brine containing water, salt, sugars, preservatives, and natural flavourings. MASSAGE Hams are massaged in special tumblers to help them absorb the injected brine and to accelerate the extraction of proteins, which contribute to the good quality of the finished product (colour, texture, flavour). MOULDING After massaging, hams are placed in moulds with a check on the weight of each single piece. Moulds are then closed with a spring lid and placed on special trolleys to go into the ovens. COOKING Hams are put into saturated steam ovens, where they are cooked slowly. After cooking, hams are cooled down in specific refrigerated rooms, where their core temperature reaches +2 C. PACKING Hams are put into aluminium bags and sent to a packing machine, which vacuum-packs the bags before sealing them. This is followed by pasteurization and subsequent cooling. Hams are put into refrigerated store rooms. ASPECT Whole ham with weights from 8.5 kg to 9.5kg, packed in a gold bag. Delicate taste tending to sweetness, with slice surrounded by fat with a minimum thickness of 2cm. Deep pink slices. Bedogni Egidio spa - Via Fanti d'italia, Langhirano (Parma) - Tel Fax bedogni@bedogniegidio.it - P.IVA:

2 INGREDIENTS Pork, salt, natural flavourings, sugars: dextrose, saccharose. Flavour enhancer: monosodium glutamate. Antioxidant: sodium ascorbate. Preservatives: sodium nitrite. Ham cooked without added polyphosphates, lactose and/or caseinates and/or milk proteins and derivatives. Free from G.M.O. ingredients and sources of gluten, therefore suitable for celiacs. MICROBIOLOGICAL SPECIFICATIONS Microbiological and chemical analyses performed two monthly on products (on a rotation basis). Available on request. MICROBIOLOGICAL, CHEMICAL AND PHYSICAL CHARACTERISTICS Staphylococci aurei:<10 cfu/gr Escherichia Coli:<10 cfu/gr Salmonella spp.: Absent in 25gr Staphylococcical enterotoxin: Absent Nitrites (mg/kg): <5 Protein: 22.1% Fat: 4.5% SHELF LIFE 180 days TRANSPORT AND STORAGE Transport with refrigerated vehicles +0 / +4 C - Store at +0 / +4 C HANDLING AND USE Do not pierce the packaging. Open the pack 10 minutes before slicing. Data pub.: Form:A2-PA-HACCP Rev. 00 Bedogni Egidio spa - Via Fanti d'italia, Langhirano (Parma) - Tel Fax bedogni@bedogniegidio.it - P.IVA:

3 BAULETTO NAZIONALE COOKED HAM High Quality ham as defined by Ministerial Decree 21/09/2005 ABATTOIR Sorting of ITALIAN meat by weight and characteristics, weight with bone kg, with pig farm!s official stamp, pork with average fat content, fully covered in rind, Parma-style cut \ salt. BONING Bone removed without opening the pork leg. Further selection to check on correct weight and for possible non-visible defects on the bone (haematomas, oversized femur head, etc.). Removal, degreasing, partial skinning, general cleaning. FLAVOURING! Flavouring with aromatic herbs and fresh vegetables. COOKING" With water steam; Subdivision on scales to have homogeneous weights (maximum difference 0.500kg) in order to have constant weight loss during cooking. INJECTION % PACKAGE: In aluminium bag, triple layer, red colour, pasteurized; Optimum weight kg. Packaging: Cartons with 2pc. CUTTING FOR QUALITY CONTROL! Cutting into two pieces per production lot after at least 10 days from cooking. Pieces (120)/(60)/(30). CLASSIFICATION OF THE PRODUCT!! Average fat content, marbled, without shank, without polyphosphates, made exclusively from whole fresh pork legs. STORAGE TEMPERATURE Refrigerated at + 0 C + 4 C." SHELF LIFE 180 days MICROBIOLOGICAL CHARACTERISTICS Aerobic Microbial Load at 30 C: " cfu/gr<10 Mesophylic lactic bacteria: cfu/gr<10 Enterococci " cfu/gr<10 " CHEMICAL-PHYSICAL CHARACTERISTICS

4 Moisture: " " % m/m Ash " " % m/m 3.28 Free fat: " " " " % m/m 3.6 Proteins (Total nitrogen x 6.25) " " % m/m Carbohydrates to compensate difference % m/m 2.50 INGREDIENTS " Pork, salt, saccharose, spices, flavourings, natural flavourings. Flavour enhancer: E 621 Antioxidant: E 301 Preservatives: E 250" PRODUCT WITHOUT: milk derivatives gluten G.M.O. FORMAT Chestnut! CHARACTERISTICS Registered in the handbook of the A.I.C. (Associazione Italiana Celiachia onlus Italian Celiac Association [non-profit]). HANDLING AND USE Do not pierce the packaging. Open the pack 10 minutes before slicing. Data pub.: Form:A2-PA-HACCP Rev. 00 " " " " " " " " " " " " " " " " " " " " Bedogni Egidio S.p.A.

5 BAULETTO COOKED HAM High Quality ham as defined by Ministerial Decree 21/09/2005 MEAT SELECTION! Fresh selected Dutch pork leg: Italian-style cut from 10.5 to 11.0kg DEBONING AND TRIMMING Manual deboning and removal of femur with closed pork leg. Complete trimming of ham with removal of shank and part of the end. INJECTION Hams are injected by means of a multi-needle injection machine at low pressure and with a minimum injection percentage. The brine contains water, salt, flavourings, preservatives and sugars. MASSAGE Hams are massaged in special tumblers: to give uniformity of colour and make them more tender. MOULDING After massaging, hams are placed in moulds with a check on the weight of each single piece. Moulds are then closed with a spring lid and placed on special trolleys to go into the ovens. COOKING Hams are put into steam ovens, where they are cooked slowly. After cooking, hams are cooled down in specific refrigerated rooms, where their core temperature reaches +2 C. PACKING Hams are put into aluminium bags and sent to a packing machine, which vacuum-packs the bags before sealing them. This is followed by pasteurization and subsequent cooling. Hams are put into refrigerated store rooms. ASPECT Whole ham with weights from 7.5 kg to 8.0kg, packed in a green bag. Delicate taste tending to sweetness, with slice surrounded by fat with a minimum thickness of 1cm. Deep pink slices. Ham cooked without adding polyphosphates, lactose and/or caseinates and/or milk proteins and derivatives. Free from G.M.O. ingredients and sources of gluten therefore suitable for celiacs. INGREDIENTS Pork, salt, sugars, dextrose, saccharose, natural flavourings. Flavour enhancer: monosodium glutamate. Antioxidant: sodium ascorbate. Preservatives: sodium nitrite. MICROBIOLOGICAL SPECIFICATIONS Microbiological and chemical analyses performed two monthly on products (on a rotation basis). Available on request.

6 MICROBIOLOGICAL, CHEMICAL AND PHYSICAL CHARACTERISTICS Total coliforms:<100 cfu/gr Staphylococci aurei:<10 cfu/gr Escherichia Coli:<10 cfu/gr Listeria spp (QL): Absent in 25gr Salmonella: Absent in 25gr SHELF LIFE 180 days TRANSPORT AND STORAGE Transport with refrigerated vehicles +0 / +4 C - Storage at +0 / +4 C HANDLING AND USE Do not pierce the packaging. Open the pack 10 minutes before slicing. Data pub.: Form:A2-PA-HACCP Rev. 00 " " " " " " " " " " " " " " " " " " " " " " Bedogni Egidio S.p.A.