• Meat, Fresh, Not Frozen, Not Thawed, With A Color And Smell Typical Of A Given Type, Firm, Elastic, From Domestic Production. • Cold Cuts, Fresh, With Casings That Fit Tightly To The Stuffing, With A Clean, Dry Surface And A Smell And Appearance Typical Of The Given Product Range. • Meats Should Be Packed In A Protected Atmosphere. • The Color Of Fresh Pork Should Be Pale Pink To Red, The Meat Should Be Juicy, The Color, Smell, Consistency, Surface And Cross-Section Should Indicate The Freshness Of The Product, A Small Natural Amount Of Fat Cover Is Allowed • In The Case Of Fatty Meat, E.G. Pork Neck, And Membranes, E.G. Pork Loin. Cold Cuts, Hams And Sausages - Meat Content Min. 70%, Produced Without Msm, Taste And Smell Characteristic • For Cured And Steamed Meat And Spices Used, Tight Consistency, Light Pink Color On The Cross-Section. • The Shelf Life Of The Products Is To Be No Shorter Than 14 Days From The Date Of Delivery To The Ordering Party For Cold Cuts And Sausages And 5 Days For Fresh Meat. Full Information Is Provided In Annex 1 To The Swz.
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