Spinal fat – the most valuable lard on the pig carcass. Due to the increased melting temperature, high concentration of unsaturated fatty acids the product is widely used in sausage formulas.
Optimum characteristics:
proteins – up to 2%, water – 5%, fat – 92%. Raw materials are obtained by machining the pork half carcasses after scalding. Spinal lard is sold without skin.
Organoleptical properties of the product: consistency – dense, granular, colour – white. The inclusion of blood, hair or skin in spinal fat is not allowed.
Smell: light, fresh, without shades of rancidity or frowziness.
Use: expensive sausages, deli meats.
Peculiarities of use:
- keeps the pattern of raw smoked, boiled and smoked and dry-cured products;
- keeps the shape at cooking sausages (roasting, hot smoking);
- makes the minced meat juicy, and the taste – rich and harmonious