TONNOMAREMIO
TUNA SALAMI
TUNA SALAMI
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Defined in Trapani dialect “ Cunt ”
This product is a real one seafood salami .
For its preparation, the tuna meat is minced and, after being salted and peppered, it is stuffed into a casing.
The latter is pressed for about 20 days and then moves on to the maturing phase, which takes place through a innovative seasoner capable of reproducing a series of ideal microclimates for the transformation of the product.
Tuna salami – instructions for use
The flavor of Tuna Salami is intense, with soft and compact meat.
It should be eaten in thin slices seasoned with olive oil, for salads with tomato, basil, crushed garlic and oregano.
ADDITIONAL INFORMATION
This product is a real one seafood salami: salami of tuna
It does not contain preservatives or other additional substances.
- INGREDIENTS
Tuna ( Thunnus albacares ), sea salt, black pepper
– ALLERGENS
Fish (tuna)
- PACKAGING
Vacuum bag
– ORGANOLEPTIC CHARACTERISTICS
Appearance: pleasant
Color: brown
Fragrance: intense fishy
Taste: spicy
– STORAGE METHODS
Before opening, store between 0°C and 4°C
After opening, store between 0°C and 4°C
Consume within 20 days
– NUTRITIONAL VALUES (Average values per 100g of product)
ENERGY KJ/Kcal: 649/153
FAT: 2.2g
of which saturated fatty acids: 0.6g
CARBOHYDRATES: 0.0g
of which sugars: 0.0g
PROTEIN: 33.4g
SALT: 5.5g
– MICROBIOLOGICAL CHARACTERISTICS (Limit reference values)
CMBT; <10 cfu/g
ENTEROBACTERIACEE: <10 cfu/g
COAGULASING STAFFYLOCOCOCI: <10 cfu/g
SALMONELLA SPP: Absent/25g
LISTERIA MONOCYTOGENES: Absent/25g
– CHEMICAL/PHYSICAL CHARACTERISTICS (Limit reference values)
HISTAMINE: 0
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