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Cured Bacon
ref.004
Individual, packed in a protective atmosphere
Typical Riojan product, 100% natural. The raw materials are carefully selected and the curing process is slow in order to make its aroma and flavour incomparable.
Ingredients: pork bacon, paprika, salt and garlic.
| * SALES UNIT * | . |
| EAN-CODE: | 842653400005 |
| WEIGHT X PRODUCT SALES UNIT | 1300 Gr |
| *PACKAGING / BOX / PACKAGE SALES UNIT * | . |
| CONTENTS OF THE BOX: | 5 uni |
| GROSS WEIGHT (box + product): | 6,9 Kg. |
| BOX WIDTH: | 16 Cm |
| BOX LENGTH: | 39,5 Cm |
| BOX WIDTH: | 26 Cm |
| DEPTH OF BOX: | 15,5 Cm |
| * PALLET SALES UNIT * | . |
| EUROPALLET | 80 x 120 |
| CONTENT OF A PALLET: | 81 cajas |
| BOX / LAYER: | 9 uni. |
| PALLET / LAYER: | 9 uni. |
| GROSS WEIGHT (pallet+box+product): | 583 Kg. |
| PALlET WIDTH: | 133 Cm |
| BEST BEFORE DATE: | 9 months |
| BATCH NUMBER: | Expiration date |
| STORAGE TEMPERATURE: | Keep in a cool, dry place. |
| INGREDIENTS: | Pork bacon, "de laVera" paprika, salt and garlic. |
| TRANSPORT TEMPERATURE: | ≤ 14 ºC |
| DESTINATION: | For everyone. |
| NUTRITIONAL VALUE /100 Gr: | . |
| Energy value in Kj: | 482 Kcal / 2014,76 Kj |
| Grasas: | 48 gr |
| Carbohydrates: | 0 gr |
| Proteins: | 12,50 gr |
| * MICROBIOLOGICAL ANALYSIS * | . |
| E. Coli ß-glucuronidase: | smaller than 1 x 10 E2 |
| Staphylococcus coagulase: | smaller than 1 x 10 E2 |
| Clostridium sulphite-reducing: | smaller than 1 x 10 E2 |
| Salmonela: | Absence |
| Listeria monocytogenes: | smaller than 1 x 10 E2 |
