TERRINE VIGNERONNE AU COTE DU RHONE

COMPOSITION :

• Pork liver
• Fat and pork meat
• Pork rind
• Water
• Cote du rhône 3%
• Wheat flour
• Eggs
• Salt
• Natural aromas
• Aroma, spices, aromatic plants, dextrose

Pork meat : origin france

Allergens
Ingredients	Presence	Absence
Cereals containing gluten and cereal-based products	X
Crustaceans and crustacean products		X
Eggs and egg-based products	X
Fish and fish-based products		X
Peanuts or peanut-based products		X
Soybeans or soy-based products		X
Milk and milk-based products		X
Nuts and nut-based products		X
Celery and celery-based products		X
Mustard or mustard-based products		X
Sesame seeds and sesame seed products		X
Sulfur dioxide and sulphites in a concentration > 10 mg/kg		X

 

CHARACTERISTICS :

Physical :

• Glass verrine : 260 ml
• Gross wieght : 330 gr
• Net weight : 180 gr
• Sealing : capsule TO 82 or

 

Chemical : références du code des usages de la charcuterie, de la salaison et des conserves de viandes.

• HPDA : ≤ 78%
• Lipids : ≤ 40%
• Collagen/protides ratio : ≤ 25%
• Total soluble sugars : ≤ 3%
• Starch : ≤ 5%
• Monitoring Frequency : monthly (rotational range)

Average nutritional values for 100 g :
Energy	1264	kJ
Energy	305	kcal
Fatty substance	26	g
included saturated fatty acids	9,3	g
Carbohydrates	2,7	g
Sugars included	0	g
Proteins	15	g
Salt	1,5	g

 

Microbiological :

• Stability of steaming at 37°C et 55°C : on all cooking lots
• pH measurement : Once a day

 

Storage :

• Storage conditions : Store at room temperature
• Storage conditionsafter opening : keep cool and consume quickly
• DLUO : manufacturing date + 4 years

 

Label and mark :

• Jar : product code + autoclave code + DLUO format JJ/MM/AA printed on top of capsule
• Palet ou package : product name + packaging + DLUO + barcode, if applicable

 

CONTROL ORGANISM : Laboratoire d’hygiène alimentaire (87), CTCPA Paris (75), DDCSPP Limoges (87)

TERRINE TRADITIONNELLE AU PIMENT D’ESPELETTE

COMPOSITION :

• Pork liver 40.8%
• Pork fat 31.6%
• Pork rind 14.8%
• Water 5.9%
• Wheat flour 2%
• Eggs 2%
• Salt 1.4%
• Espelette pepper 0.5%
• Natural aromas 0.3%
• Aroma, spices, aromatic plants, dextrose (0.5%)

Pork meat : origin france

Allergens
Ingredients	Presence	Absence
Cereals containing gluten and cereal-based products	X
Crustaceans and crustacean products		X
Eggs and egg-based products	X
Fish and fish-based products		X
Peanuts or peanut-based products		X
Soybeans or soy-based products		X
Milk and milk-based products		X
Nuts and nut-based products		X
Celery and celery-based products		X
Mustard or mustard-based products		X
Sesame seeds and sesame seed products		X
Sulfur dioxide and sulphites in a concentration > 10 mg/kg		X

 

CHARACTERISTICS :

Physical :

• Glass verrine : 260 ml
• Gross wieght : 320 gr
• Net weight : 180 gr
• Sealing : capsule TO 82

 

Chemical : références du code des usages de la charcuterie, de la salaison et des conserves de viandes.

• HPDA : ≤ 78%
• Lipids : ≤ 40%
• Collagen/protides ratio : ≤ 25%
• Total soluble sugars : ≤ 3%
• Starch : ≤ 5%
• Monitoring Frequency : monthly (rotational range)

Average nutritional values for 100 g :
Energy	1306	kJ
Energy	315	kcal
Fatty substance	27	g
included saturated fatty acids	9,4	g
Carbohydrates	3	g
Sugars included	0	g
Proteins	15	g
Salt	1,9	g

 

Microbiological :

• Stability of steaming at 37°C et 55°C : on all cooking lots
• pH measurement : Once a day

 

Storage :

• Storage conditions : Store at room temperature
• Storage conditionsafter opening : keep cool and consume quickly
• DLUO : manufacturing date + 4 years

 

Label and mark :

• Jar : product code + autoclave code + DLUO format JJ/MM/AA printed on top of capsule
• Palet ou package : product name + packaging + DLUO + barcode, if applicable

 

CONTROL ORGANISM : Laboratoire d’hygiène alimentaire (87), CTCPA Paris (75), DDCSPP Limoges (87)

 

TERRINE DE CAMPAGNE AUX CHÂTAIGNES

COMPOSITION :

• Pork liver
• Pork meat and fat
• Pork rind
• Water
• Chestnuts (3%)
• Eggs
• Wheat flour
• Salt
• Natural aromas
• Aroma, spices, aromatic plants, dextrose

Allergens
Ingredients	Presence	Absence
Cereals containing gluten and cereal-based products	X
Crustaceans and crustacean products		X
Eggs and egg-based products	X
Fish and fish-based products		X
Peanuts or peanut-based products		X
Soybeans or soy-based products		X
Milk and milk-based products		X
Nuts and nut-based products		X
Celery and celery-based products		X
Mustard or mustard-based products		X
Sesame seeds and sesame seed products		X
Sulfur dioxide and sulphites in a concentration > 10 mg/kg		X

 

CHARACTERISTICS :

Physical :

• Glass verrine : 260 ml
• Gross wieght : 320 gr
• Net weight : 180 gr
• Sealing : capsule TO 82

 

Chemical : références du code des usages de la charcuterie, de la salaison et des conserves de viandes.

• HPDA : ≤ 78%
• Lipids : ≤ 40%
• Collagen/protides ratio : ≤ 25%
• Total soluble sugars : ≤ 2%
• Starch : ≤ 3%
• Monitoring Frequency : monthly (rotational range)

 

Microbiological :

• Stability of steaming at 37°C et 55°C : on all cooking lots
• pH measurement : Once a day

 

Storage :

• Storage conditions : Store at room temperature
• Storage conditionsafter opening : keep cool and consume quickly
• DLUO : manufacturing date + 4 years

 

Label and mark :

• Jar : product code + autoclave code + DLUO format JJ/MM/AA printed on top of capsule
• Palet ou package : product name + packaging + DLUO + barcode, if applicable

 

CONTROL ORGANISM : Laboratoire départementale de Limoges (87), CTCPA Paris (75), DSV Limoges (87), DRCCRF Limoges (87).

TERRINE DE CAMPAGNE A L'ANCIENNE

COMPOSITION :

• Pork liver
• Fat and pork meat
• Pork rind
• Water
• Wheat flour
• Eggs
• Salt
• Natural aromas
• Aroma, spices, aromatic plants, dextrose

Pork meat : origin france

Allergens
Ingredients	Presence	Absence
Cereals containing gluten and cereal-based products	X
Crustaceans and crustacean products		X
Eggs and egg-based products	X
Fish and fish-based products		X
Peanuts or peanut-based products		X
Soybeans or soy-based products		X
Milk and milk-based products		X
Nuts and nut-based products		X
Celery and celery-based products		X
Mustard or mustard-based products		X
Sesame seeds and sesame seed products		X
Sulfur dioxide and sulphites in a concentration > 10 mg/kg		X

 

CHARACTERISTICS :

Physical :

• Glass verrine : 260 ml
• Gross wieght : 320 gr
• Net weight : 180 gr
• Sealing : capsule TO 82 or

 

Chemical : références du code des usages de la charcuterie, de la salaison et des conserves de viandes.

• HPDA : ≤ 78%
• Lipids : ≤ 40%
• Collagen/protides ratio : ≤ 25%
• Total soluble sugars : ≤ 3%
• Starch : ≤ 5%
• Monitoring Frequency : monthly (rotational range)

Average nutritional values for 100 g :
Energy	1206	kJ
Energy	291	kcal
Fatty substance	25	g
included saturated fatty acids	8,9	g
Carbohydrates	2,5	g
Sugars included	0	g
Proteins	14	g
Salt	1,8	g

 

Microbiological :

• Stability of steaming at 37°C et 55°C : on all cooking lots
• pH measurement : Once a day

 

Storage :

• Storage conditions : Store at room temperature
• Storage conditionsafter opening : keep cool and consume quickly
• DLUO : manufacturing date + 4 years

 

Label and mark :

• Jar : product code + autoclave code + DLUO format JJ/MM/AA printed on top of capsule
• Palet ou package : product name + packaging + DLUO +barcode, if applicable

 

CONTROL ORGANISM : Laboratoire d’hygiène alimentaire (87), CTCPA Paris (75), DDCSPP Limoges (87)

TERRINE DE CAMPAGNE AUX CEPES

COMPOSITION :

• Pork liver
• Fat and pork meat
• Pork rind
• Water
• Eggs
• Ceps (2%)
• Lactose, milk protein
• Salt
• Natural aromas
• Aroma, spices, aromatic plants, dextrose

Pork meat : origin france

Allergens
Ingredients	Presence	Absence
Cereals containing gluten and cereal-based products		X
Crustaceans and crustacean products		X
Eggs and egg-based products	X
Fish and fish-based products		X
Peanuts or peanut-based products		X
Soybeans or soy-based products		X
Milk and milk-based products	X
Nuts and nut-based products		X
Celery and celery-based products		X
Mustard or mustard-based products		X
Sesame seeds and sesame seed products		X
Sulfur dioxide and sulphites in a concentration > 10 mg/kg		X

 

CHARACTERISTICS :

Physical :

• Glass verrine : 260 ml
• Gross wieght : 330 gr
• Net weight : 180 gr
• Sealing : capsule TO 82

 

Chemical : références du code des usages de la charcuterie, de la salaison et des conserves de viandes.

• HPDA : ≤ 78%
• Lipids : ≤ 40%
• Collagen/protides ratio : ≤ 25%
• Total soluble sugars : ≤ 2%
• Starch : ≤ 3%
• Monitoring Frequency : monthly (rotational range)

Average nutritional values for 100 g :
Energy	1206	kJ
Energy	291	kcal
Fatty substance	25	g
included saturated fatty acids	8,9	g
Carbohydrates	2,5	g
Sugars included	0	g
Proteins	14	g
Salt	1,8	g

 

Microbiological :

• Stability of steaming at 37°C et 55°C : on all cooking lots
• pH measurement : Once a day

 

Storage :

• Storage conditions : Store at room temperature
• Storage conditionsafter opening : keep cool and consume quickly
• DLUO : manufacturing date + 4 years

 

Label and mark :

• Jar : product code + autoclave code + DLUO format JJ/MM/AA printed on top of capsule
• Palet ou package : product name + packaging + DLUO +barcode, if applicable

 

CONTROL ORGANISM : Laboratoire départementale de Limoges (87), CTCPA Paris (75), DSV Limoges (87), DRCCRF Limoges (87).

PATE DE FOIE DE VOLAILLE A L’ARMAGNAC

COMPOSITION :

• Poultry liver (42%)
• Pork fat (30%)
• Pork rind (15%)
• Water
• Salt
• Armagnac (1%)
• Natural aromas
• Dextrose, maltodextrin, chicken fat, aromatic plant

Pork meat : origin france

Allergens
Ingredients	Presence	Absence
Cereals containing gluten and cereal-based products		X
Crustaceans and crustacean products		X
Eggs and egg-based products		X
Fish and fish-based products		X
Peanuts or peanut-based products		X
Soybeans or soy-based products		X
Milk and milk-based products		X
Nuts and nut-based products		X
Celery and celery-based products		X
Mustard or mustard-based products		X
Sesame seeds and sesame seed products		X
Sulfur dioxide and sulphites in a concentration > 10 mg/kg		X

 

CHARACTERISTICS :

Physical :

• Glass verrine : 260 ml
• Gross wieght : 320 gr
• Net weight : 180 gr
• Sealing : capsule TO 82

 

Chemical : références du code des usages de la charcuterie, de la salaison et des conserves de viandes.

• HPDA : ≤ 78%
• Lipids : ≤ 50%
• Collagen/protides ratio : ≤ 20%
• Total soluble sugars : ≤ 3%
• Starch : Absence
• Monitoring Frequency : monthly (rotational range)

Average nutritional values for 100 g :
Energy	1183	kJ
Energy	286	kcal
Fatty substance	26	g
included saturated fatty acids	9,2	g
Carbohydrates	0	g
Sugars included	0	g
Proteins	13	g
Salt	1,7	g

 

Microbiological :

• Stability of steaming at 37°C et 55°C : on all cooking lots
• pH measurement : Once a day

 

Storage :

• Storage conditions : Store at room temperature
• Storage conditionsafter opening : keep cool and consume quickly
• DLUO : manufacturing date + 4 years

 

Label and mark :

• Jar : product code + autoclave code + DLUO format JJ/MM/AA printed on top of capsule
• Palet ou package : product name + packaging + DLUO + barcode, if applicable

 

CONTROL ORGANISM : Laboratoire départementale de Limoges (87), CTCPA Paris (75), DSV Limoges (87), DRCCRF Limoges (87).