Production of Miran products
Pastourma always follows a natural air-maturation so that we will have a high quality pastourma. The quality pastourma can not be prepared in high temperature ovens.
After the meats are prepared and chopped, and have taken the shape we want, we follow the steps mentioned below: We cut sections in the meats and we salt them. We leave them for 24 hours and after that we wash them many times until all the salt is washed off. Following, the meats are hanged up in a well-ventilated and luminous place. The desiccation lasts around 25 days.
After that, we place the meats in a press where they are pressurized and they take the wide shape of pastourma. The next phase is the phase of the relaxation that lasts around 7 days. The final step, is the meats spreading with a mixture of tsimeni that gives them the strong taste to the final product, pastourma.
|SAMPLE||MOISTURE %||FAT %||PROTEINS %||CARBOHYDRATES % AS AMYL||ENERGY / 100 gr|
|NO 1 Pastourma||46.8||8.0||27||
|192 Kcal / 802 KJ|
|NO 2 Soujouk||41.3||27||18||Negative||315 Kcal 1317 KJ|
|NO 3 Sausages||38.2||29.2||25.2||Negative||364 Kcal 1520 KJ|