Salumeria Bio Prosciutto Crudo

The barcode 4008759121881 is associated with a product labeled "Salumeria Bio Prosciutto Crudo" (organic raw prosciutto). Below is a detailed breakdown based on available data and general knowledge about such products:

Product Identification & Brand

• Type: Raw (crudo) prosciutto, a type of Italian cured ham made from pork leg, typically aged without added nitrates (though some brands may still use minimal preservatives).
• Certification: The "Bio" prefix suggests it is organic, meaning it adheres to EU organic farming standards (Regulation (EC) No 834/2007), which prohibit synthetic pesticides, hormones, and certain additives. However, verification of the exact organic certification body (e.g., EU Organic, Demeter, Bioland) is not possible without direct brand confirmation.
• Manufacturer: The barcode prefix 400 is assigned to Italy (GS1 Italy). The full barcode suggests it may be produced by a company operating under Italian organic regulations, though the exact manufacturer cannot be definitively identified without access to proprietary databases. Common brands producing organic prosciutto under this prefix include Salumeria Bio (a generic term often used by distributors) or smaller artisanal producers.

Key Characteristics

1. Raw vs. Cooked:

   • Raw prosciutto is uncooked and must be consumed cooked to avoid foodborne risks (e.g., Salmonella, Listeria). It is typically thinly sliced and aged for months/years for tenderness and flavor.
   • Cooked prosciutto (e.g., "cotto") is pre-cooked and safer for consumption without further heating. The "crudo" label confirms it is raw.

2. Ingredients:

   • Primary: Pork leg (often from free-range, organic pigs).
   • Secondary: Salt, nitrates/nitrites (though organic versions may use natural alternatives like celery powder), spices (e.g., black pepper, garlic), and sometimes wine or herbs for curing.
   • No warnings: If the product is truly organic and properly cured, it should not contain synthetic preservatives or hormones. However, cross-contamination with non-organic ingredients in processing facilities is possible.