The Ministry of Agriculture, Food and Environment has included in its agri-food information portal, and under the title ‘Meat Derivatives, knowing them is enjoying them’, information on the characteristics and peculiarities of these products, for the consumer’s knowledge.
Specifically, meat derivatives are food products prepared totally or partially with meat or animal offal and subjected to specific operations before being put for consumption. These types of products include, for example, cooked ham, sausage, marinated loin, pork shoulder or hamburgers.
The website explains how these products are obtained, the ingredients that they must have and those that can be added, as well as instructions on how to read the labeling of the products or their classification by the type of treatment to which they have been subjected, such as pasteurized, air-dried or brined, among others.
The page also helps to distinguish between ‘smoked products’ and those with a ‘smoked flavour’ and explains the meaning of the name ‘Fiambre de’. In addition, it contains a table indicating the minimum processing periods for cured and serrano hams and shoulders. .
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