Item

SOPRESSATA SLICING LOG (05200)

SOPRESSATA SLICING LOG product image
Sopressata slicing log
PORK, SEA SALT, LESS THAN 2% OF: DEXTROSE, STARTER CULTURE, SPICES, WINE, NATURAL FLAVORING, SODIUM ERYTHORBATE, SODIUM NITRATE, SODIUM NITRITE.
Protein - Mammal
Attributes
  • Ingredient declaration
  • PHO-free
  • Ready-to-Eat (RTE)
  • Non-GMO
Locations
Location name Address
Stedagio 1000 Charcuterie Drive Mapleville, RI 02839
Documents
Type Location File name Effective Expiration
Label Sample Stedagio 15091.JPG 4/6/2022 4/6/2023
Allergens Stedagio Allergens.pdf 10/25/2022 10/24/2024
Food Contact Packaging Certificate of Compliance Stedagio Charcuterie Artisans - Food Contact Packaging Compliance - signed.pdf 3/6/2023 3/5/2025
Gluten Stedagio Charcuterie Artisans Gluten Free Statement.pdf 3/6/2023 3/5/2024
CoA Sample Stedagio COA sample.pdf 7/13/2021 7/13/2023
Country of Origin Stedagio Country of Origin.pdf 11/18/2020 11/18/2023
Item Questionnaire Stedagio Item Questionnaire.pdf 3/6/2023 3/5/2026
Natural Stedagio NotApplicable_Natural.pdf 11/18/2020 11/18/2021
Nutrition Stedagio Nutrition.pdf 11/19/2020 11/19/2023
Lot Code Stedagio QAM-040 Product Identification Protocol.pdf 11/8/2022 11/7/2025
HACCP Process Flow Diagram Stedagio Salami HACCP Letter.pdf 3/8/2022 3/7/2024
HACCP Stedagio Salami HACCP Letter.pdf 3/2/2023 3/1/2026
Ingredient Statement Stedagio Sopressata for Slicing or Chub - Sweet and Hot - Ingredients.pdf 3/8/2022 3/8/2023
Product Specification Sheet Stedagio SPC-105 Prosciutto Capocollo and Calabrese Salame.doc 7/22/2020 7/22/2023
Suitability Requirements Stedagio Suitability Requirements.pdf 11/19/2020 11/19/2023
Charcuterie Artisans (Creminelli, Daniele)