Description

Description of the production process smoked cooked loin: Selected pork loin, of Italian or Dutch origin. After the salting period it is cooked and then lightly smoked.

Tasty and particularly appreciated is the smoked cooked loaf. A product that has been able to carve out a prominent place on the tables of our region. You want it because it is a product capable of combining taste and lightness. You want it because in our region it is still made according to traditional methods. The smoked cooked loaf is made from selected pork meats, scrupulously observing the respect for quality, first of all in the care and growth of the animals chosen for slaughter.

The smoked cooked loin thus comes from the loins of these selected pigs, which starts from a degreased pork loin. It is subsequently flavored in a brine made up of salt, pepper and spices. After a period left in this brine, the piece of meat is cooked in the oven and lightly smoked in special rooms. Where the smoking takes place thanks to the use of beech shavings. A traditional preparation procedure based on tradition, to maintain the particular flavor of the smoked cooked loaf. It is also a particularly healthy product, given that it does not contain gluten, glutamate, polyphosphates or milk derivatives.

The smoked cooked loaf

Thanks to its flavor and ease of preparation, the smoked cooked loaf has a number of possible variations. A series of possible uses to prepare different recipes. Ranging from the cooked loaf served cut into ribs, accompanied by sauces and creams capable of further enhancing the flavour. Or for those who prefer less strong flavours, it can be served accompanied by baked potatoes, sauerkraut and vegetables.

The other possibility is to serve it in cubes, crumbled, so as to flavor soups or pasta dishes. Overall, the smoked cooked loaf represents a product capable of tickling the imagination of those cooking. A practical example? Its use for the creation of mini portions, to be accompanied with cheeses, meat platters and a glass of red wine.

Characteristics

Type of meat: Meat from the European Community

Ingredients: Pork, salt, spices. Sugars: Dextrose, sucrose. Antioxidants.:E301. Stabilizers. :E450. Preservatives: E250

Allergens: Gluten: NO GMOs: NO Allergens: NO

Nutritional characteristics 100 g : Kjoule/Kcal: 621/148; Fats (g): 6.5; of which saturated (g): 2.1; Carbohydrates (g): 1.9; of which sugars (g): 1.7; Proteins (g): 20; Salt (g): 3.2.

Organoleptic characteristics: Colour: pink. Taste: slightly smoky and savory taste. Consistency: compact.

Conservation : store in the fridge at +0° +2°C