SALTED SARDINES

Salted Sardines – Authentic Sicilian Tradition

Product: Salted Sardines
Packaging: 5 kg bucket / jar – Sicilian artisanal production

• Product Description 

Salted Sardines are a traditional Sicilian seafood product. Selected fresh and hand-cured, they are salted using an ancient natural preservation method that preserves their authentic, bold flavor.

Perfect for restaurants, pizzerias, delicatessens, cafeterias, and anyone who loves bringing the true taste of the sea to the table. Ideal for seasoning pasta, salads, pizzas, bruschetta, appetizers, and traditional sauces.

• Characteristics:

Selected top quality sardines

Sicilian craftsmanship

Preservation in natural sea salt

Intense aroma, strong flavour

Excellent for typical Mediterranean recipes

• How to Use Them

Before using, it is recommended to rinse the sardines under running water or soak them for a few minutes to remove excess salt.
Ideal for:

Spaghetti with salted sardines and cherry tomatoes

Bread and sardines, oil and lemon

Gourmet pizzas and cold appetizers

Sauces and condiments with an intense flavour.

DESCRIPTION
Salted sardines lying in a plastic can
Salted product. Fish preserves.

INGREDIENTS
Sardines (Sardina pilchardus), salt, brine
(water and salt)

NUTRITIONAL TABLE
(Average values per 100g of product) LOGISTICAL INFORMATION
ENERGY kJ/kcal 556/13 FAT
3.6 g NET WEIGHT 5 kg DRAINED WEIGHT 4 kg of which fatty acids
saturated 0.82 g
CARBOHYDRATES 0.0 g
of which sugars 0.0 g
PROTEIN 25.1 g
SALT 19 g
ALLERGENS
Fish (Sardines)
May contain MOLLUSCS and CRUSTACEANS
PACKAGING
Plastic can and lid
ORGANOLEPTIC CHARACTERISTICS
Appearance: flat anchovies, compact pulp, not
soft nor excessively turgid and/ofibrous
Color: brown-pinkish flesh color, typical of the
produced at the right degree of ripeness.
Aroma: intense, typical of the mature product.
Absence of abnormal odors
Taste: pleasant, characteristic without tastes
foreign (rancid, stale)
STORAGE METHOD
Semi-preserved. Store in a cool place.
Once opened, store at room temperature.
room temperature or in the refrigerator and cover the product with
salt

CHARACTERISTICS
MICROBIOLOGICAL
(Average reference limit values)
ANAEROBIC SPORE-FORMING SPORES, CFU/G <10
Sulfite-reducing clostridia, CFU/g <20
Staphylococcus Coag +, CFU/g <10
Listeria Monocytogenes Absent/25g
Salmonella Absent/25g
Anisakis larvae Absent
CHARACTERISTICS
CHEMICAL/PHYSICAL
(Average values per 100g of product)
PH < 4.5
Aw 0.72 – 0.75
Histamine <200 ppm