Description
Salami Napoli is made of the best Italian pork meats
(ham shoulder and pancetta bacon). Meats are minced and spiced with salt and whole pepper, then packed into natural casing which give to him a circle shape.
Price £9.35
Salami Napoli is made of the best Italian pork meats
(ham shoulder and pancetta bacon). Meats are minced and spiced with salt and whole pepper, then packed into natural casing which give to him a circle shape.
Unit: 250GM
Shelf Life: 6 Weeks
Storage: 0°C to 4°C
6 in stock (can be backordered)
Salami Napoli is made of the best Italian pork meats
(ham shoulder and pancetta bacon). Meats are minced and spiced with salt and whole pepper, then packed into natural casing which give to him a circle shape.
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Ingredient Name | % Quid (% Breakdown) | Grade/ Specification | Country of Origin | Ingredient’s Supplier |
1 pork | 96.962 | fresh/frozen | ue | |
2 salt | 2.521 | sea salt | italy | |
3 dextrose | 0.291 | powder | ue | |
4 spices | 0.144 | powder | china, mexico, jamaica, guatemala, india, vietnam, indonesia, comore, madagascar, tanzania, sri lanka | |
5 smoke flavouring | 0.029 | powder | USA | |
6 sodium ascorbate E301 | 0.029 | powder | china | |
8 sodium nitrite E250 | 0.014 | powder | polland, ue | |
7 potassium nitrate E252 | 0.01 | powder | ue | |
Compound ingredients | % Quid (% Breakdown) | Grade/ Specification | Country of Origin | Ingredient’s Supplier |
Nutritional: | ||||
Nutrient (g) | Quantity per 100g/100ml | Test method or source used | Frequency | |
Energy | kJ: 1375 | calculated | ||
kcal: 331 | ||||
Fat | 25g | analytical | ||
of which Saturates | 8,5g | analytical | ||
Mono-unsaturated | calculated | |||
Polyunsaturated | calculated | |||
Carbohydrate | < 0,5 | analytical | ||
of which Sugars | < 0,5 | calculated | ||
Fibre | 0 | bibliography | ||
Protein | 26g | calculated | ||
Sodium | 1,56g | analytical | ||
Equivalent as Salt | 3,9g | calculated | ||
Laboratory Information | ||||
Name of lab used: | acel service srl | |||
Lab Accreditation: | 489 | |||
Date of certificate / certificate number: | 19/03/2015 |
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