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Fiambre |
Product prepared from the leg of the pig, boneless and cartilages free, that can include one or two parts. Product gotten
through pickling brine, later pressed in profile pear-shaped and submitted
to the thermal treatment. In the external face it presents subcutaneous fat
that can easily be removed.
Aspect - This product must present a lightly wet surface, of more or less
intense pink color. Its texture must be compact in order to allow the
division in fine slices.
Presentation |
Net weight (variable) |
Validity (days) |
Conservation |
Fiambre da Pá |
3,5 kg |
90 |
0 - 5ºC |
Fiambre da Perna |
5 kg |
90 |
0 - 5ºC |
Fiambre Sandwich |
5 kg |
90 |
0 - 5ºC |
Fiambre Mini |
1 kg |
90 |
0 - 5ºC |
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