ŽLOMPRT
ISTRIAN DRIED
PORK LOIN
In Istria, every village has its own name for dried pork loin. The whole piece of loin, boned, is rubbed with salt, crushed pepper and finely crushed bay leaves. The meat prepared this way is left to dry for two weeks (if it will be cooked) or up to six weeks (if it will be served as cold cuts). Istrian dried loin is an indispensable part of Istrian gastronomy, along with Istrian prosciutto, it was eaten only on special occasions when the family hosted friends or guests.
INGREDIENTS:
boneless pork back and loin, salt, spices (black pepper, bay leaf), dextrose, antioxidants: sodium ascorbate and citric acid, preservative: sodium nitrite
100 g of product was obtained by drying 178 g of pork back and loin.
Store at a temperature from 0°C to +12°C
PACKAGING:
Istrian dried loin – bulk, Istrian dried loin 1/2 vp, Istrian dried loin sliced 80 g map, Istrian dried loin 230 g map.
DIMLJENI
SUHI JUNEĆI
ŽLOMPRT
Spoj začina i vrhunske sirovine daje savršen proizvod, poseban i jedinstven. Proizveden je od junećeg ramsteka, očišćenog od žilica i masnoće. U meso se utrljava mješavina morske soli i lovora, lagano ga se dimi bukovim drvom, a potom stavlja na sušenje u zračne komore.
SASTAV PROIZVODA:
juneća leđa i slabina bez kosti, kuhinjska sol, začini , dekstroza, antioksidansi: natrijev askorbat i limunska kiselina, konzervans: natrijev nitrit.
100g proizvoda dobiveno je sušenjem 167 g junećih leđa i slabine.
Čuvati na temperaturi od 0 °C do +12 °C
PAKIRANJA:
dimljeni suhi juneći žlomprt 1/2 vp, dimljeni suhi juneći narezak map, dimljeni suhi juneći narezak 100 g map
