DOCSLIB.ORG

Fresh and Fully Cooked Sausage Cooked Salumi

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fresh and Fully Cooked Sausage Cooked Salumi Fresh and Fully Cooked Sausage GUIDELINES FOR STORAGE AND SERVING Storage Sausages should be refrigerated upon receipt until ready to cook. Keep refrigerated below 40° F. Shelf Life Fresh sausages should be used or frozen within 3 days. They may be stored frozen for up to 30 days. Fully cooked sausages are marked with a “use or freeze by” date and may be stored frozen for up to 4 months. Once opened, they should be used within 5 days. A Note on Our Packaging Our sausages are shipped fresh, never frozen, in a Styrofoam cooler with gel ice. Upon arrival, the sausages should be cool to the touch. Typically, the gel ice will be cool and no longer frozen. We use uncoated cardboard boxes and kraft paper, which are fully recyclable. Gel ice and Styrofoam coolers are convenient for re-use. Cooked Salumi GUIDELINES FOR STORAGE AND SERVING Storage Keep refrigerated below 40° F in its original packaging until ready to serve. To preserve freshness, once opened, wrap airtight. Change the wrapping upon each successive opening. Serving Suggestions Slice Classic Mortadella, Salame Rosa, Rosemary Ham, Little Ham or Turkey Galantine paper thin and serve on a platter, or wrap around light breadsticks. Delicious with olives, pickled vegetables, or in a sandwich. A Note on Our Packaging Our cooked salumi products are shipped fresh in a Styrofoam cooler with gel ice. Upon arrival, the product should be cool to the touch. Typically, the gel ice will be cool and no longer frozen. We use uncoated cardboard boxes and kraft paper, which are fully recyclable. Gel ice and Styrofoam coolers are convenient for re-use. © 2006-2011 Fra' Mani Handcrafted Foods. Copying or dissemination of any portion of this document may be conducted only by permission of Fra' Mani Handcrafted Foods. Dry Salami GUIDELINES FOR STORAGE AND SERVING Storing your Salame Ideally, unwrap and hang your salame in a cool room or cellar. The ideal conditions are 50º to 60º F and 70% to 75% relative humidity. If you don’t have a cool room or cellar, keep wrapped in its Fra’ Mani paper and refrigerate. In general, the longer you store the salame, the more firm and dry it will become. If you wish to vacuum seal the salame, it is best to remove the natural casing prior to sealing. After sealing, store in a cool room or cellar, or refrigerate. After you have cut into the salame, wrap the exposed area in Fra’ Mani paper, butcher paper and refrigerate. Mold The mold on the exterior of your salame is an innocuous species of penicillin, like that found on cheese. It is beneficial to the aging process. The strains of mold can take on a whitish or sometimes blue/greyish hue. Preparation Remove the natural casing before eating. Either: Peel the casing from individual pieces after slicing; or Pull back the casing before slicing. If the casing is difficult to remove, first soak the unpeeled salame in water for 20 minutes before peeling the casing. Slicing & Storage Chart For best results Salame Slicing instructions consume within: Salametto Slice 1/8” thick pieces on a bias 20 days Salametto Piccante Slice 1/8” – 1/4” thick pieces 20 days Gentile Slice 1/8” thick pieces on a pronounced bias 30 days Nostrano Slice paper thin pieces 5 weeks Toscano Slice paper thin pieces 6 weeks Soppressata Slice paper thin pieces 6 weeks A Note on Our Packaging We use gel ice and Styrofoam coolers to protect the dry salame from exposure to excessive heat/cold during shipment. Upon delivery, it is not unusual for the salame and the gel ice to be at room temperature. We use uncoated cardboard boxes and kraft paper, which are fully recyclable. Gel ice and Styrofoam coolers are convenient for re-use. © 2006-2011 Fra' Mani Handcrafted Foods. Copying or dissemination of any portion of this document may be conducted only by permission of Fra' Mani Handcrafted Foods..
Load more

Recommended publications
  • Smoking the Perfect Sausage
    PROCEDURES FOR SMOKING THE PERFECT SAUSAGE Start with a stuffed casing at room temperature. DRYING THE SAUSAGE You can achieve the drying by placing the sausage in your smokehouse with the damper open at about 140-150° for one hour. Reasons for drying the sausage: Drying the sausage brings all the sausages to about the same temperature for an even smoke color. Drying conditions the surface of the sausage to ready it to accept smoke. Drying causes a “skin” to form on the outside surface of the sausage. Drying gives the collagen casing strength to hold up during cooking. Drying also attaches the casing to the sausage so as to avoid forming a fat layer between the sausage and the casing. SMOKING THE SAUSAGE Smoking can be achieved by placing a pan of sawdust/chips in the smoker on the burner. The sawdust/chips must be soaked in water at least one hour. Soak in half the volume of water that you have sawdust/chips. (4 cups sawdust/2 cups water) Heat the smoker to approximately 170⁰ to ignite the sawdust/chips to achieve smoke. Close the damper to half open at this point. COOKING As the sawdust/chips burn, the water will evaporate and a dry heat will set in. The dry smoke will set the smoke in the sausage. After most of the sawdust/chips have burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190⁰, this will cause a high humidity to cook the sausage.
    [Show full text]
  • Cured and Air Dried 1
    Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
    [Show full text]
  • The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, jennifer_mcneil@live.com Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact UKnowledge@lsv.uky.edu. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]
  • Nutritional Characteristics and Consumer Acceptability of Sausages with Different Combinations of Goat and Beef Meats
    Functional Foods in Health and Disease 2016; 6(1):42-58 Page 42 of 58 Research Article Open Access Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats *Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, and James F. Henson Southern University Agricultural Research and Extension Center, A. O. Williams Hall, P. O. Box 10010, Baton Rouge, Louisiana 70813, USA *Corresponding author: Fatemeh Malekian, Professor, Southern University Agricultural Research and Extension Center, 181 B.A. Little Drive, A.O. Williams Hall, P.O. Box 10010, Baton Rouge LA 70813, USA Submission date: October 28, 2015, Acceptance date: January 28, 2016: Publication date: January 29, 2016 ABSTRACT Background: Obesity and cardiovascular heart diseases are becoming more prevalent in the United States. This is partly due to the increasing consumption of red meats, such as pork and beef. However, goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants, including vitamin E, which can be utilized as a binder in meat and meat-related products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB) or 3 percent stabilized rice bran (RB). Proximate analysis, fatty acids, 훼-tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test. Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p < 0.001).
    [Show full text]
  • Microbial Characterization of Horse Meat Dry Sausage
    Microbial characterization of horse meat dry sausage Microbial characterization of horse meat dry sausage ;/"/457&/04536ė/*%*0 Microbial characterization Table 1 Methodology of microbiological analyses per, garlic, nitrite salt). After filling Parameter Growth medium Incubation in the natural casing and draining Aerobic mesophilic bacteria Plate Count Agar (PCA) $IPVST on the sticks, cold smoking followed of horse meat dry sausage De Man Ragosa Sharpe for 3 days and then ripening in the Lactic acid bacteria $IPVST agar (MRS) fermentation chamber for 33 days. Coagulase-negative cocci Manitol Salt Agar (MSA) $IPVST Sampling was done every time with S. aureus Baird-Parker agar (BP) $IPVST three sausages sampled on the day Alagić, D. 1, N. Zdolec 2, B. Njari 2, I. Filipović 2, A. Ekert-Kabalin 3, G. Ćorić-Alagić 4, M. Stojnović 1, N. Vragović 5, L. Kozačinski 2 Violet red bile glucose BOE"UUIFCFHJOOJOHPG Enterobacteria $IPVST agar (VRBG) production process sampling was scientific paper E. coli Coli ID $IPVST done also for the raw material (horse Oxytetracycline yeast agar Yeasts and moulds $EBZT meat and pork fat tissue). The sam- with tetracycline (OGY) Kanamycin esculin agar ples were transported to the labora- Enterococci $IPVST (KEA) UPSZJOBQPSUBCMFSFGSJHFSBUPS C). Cetrimide-fucidin- Pseudomonas spp. $IPVST All samples were analyzed for micro- Summary cephaloridine ( CFC) agar The aim of this study was to evaluate microbiological changes of traditionally produced horse meat sausages depending on maturing Sulphyte Polymixine biological analyses in triplicate. Sulphite reducing clostridia $EBZT phases and season, to determine lactic acid bacteria and to research their inhibitory potential towards L. monocytogenes. Produc- Suphadiazine agar (SPS) Buffered peptonic water tion season influenced significantly on total viable count, lactic acid bacteria, coagulase-negative cocci, enterococci and yeasts in $IPVST Microbiological analyses Rappaport-Vasiliadis broth final product (p<0.05).
    [Show full text]
  • We're A' Jock Tamson's Bairns
    Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
    [Show full text]
  • Specific PCR Test for the Quick Recognition of Equine Tissue in Raw
    a OSSN 0101-2061 (Print) OSSN 1678-457X (Dnline) Food Science and Technology DDO: https://doi.org/10.1590/fst.39417 Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures Khaled Abd El-Hamid ABD EL-RAZOK1*, Azza Sayed Mohamed ABUELNAGA2, Abdelgayed Metwaly YDUNES3, Nagwa Sayed ATTA2, Amany Ahmed ARAFA2, Mai Mohamed KANDOL2 Abstract PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR strategy effectively distinguished adulteration of raw and processed beef meat samples with horse and donkey tissue. This work also highlights on the severity of the meat adulteration problem in Egypt. Keywords: meat adulteration; Egypt; PCR; beef; equines. Practical Application: Species-Specific PCR for identification of horse and donkey tissue in raw and processed beef meat to prevent meat adulteration in Egypt. 1 Introduction Regardless of performing more strict food labeling regulations appropriate particle for species identifying and distinguishing locally and all around, the adulteration or misrepresentation of evidence in foods (Singh & Neelam, 2011).
    [Show full text]
  • Fra' Mani Handcrafted Foods Introduces New Artisan Hams
    FOR IMMEDIATE RELEASE CONTACT: Sarah Kim Fra’ Mani Handcrafted Foods: 510.526.7000 sarah.kim@framani.com FRA’ MANI HANDCRAFTED FOODS INTRODUCES TWO NEW ARTISAN HAMS BERKELEY, CA (May 8, 2015) -- Fra’ Mani Handcrafted Foods, a leading artisanal producer of salumi, is proud to announce the expansion of its successful cooked salumi line of products with two new artisan hams: ● Fra’ Mani Sweet Apple Ham ● Fra’ Mani Hot Ham Fra’ Mani Sweet Apple Ham and Hot Ham are the latest additions to the company’s popular cooked deli meat line, which consists of Classic Mortadella, Salame Rosa (salame cotto), Rosemary Ham, Smoked Ham, Roasted Pork Loin, Turkey Galantine and Spicy Capicollo. Fra’ Mani Sweet Apple Ham will be available to Fra’ Mani distribution partners beginning May 20, 2015, and Hot Ham beginning June 3, 2015. “This expansion of our cooked salumi line provides consumers with greater variety and access to Fra’ Mani products” said Paul Bertolli, Fra’ Mani Founder & Curemaster. Fra’ Mani Sweet Apple Ham comprises three major muscles of the pork leg - inside round, outside round and eye of round. The legs are trimmed carefully, leaving a thin layer of flavorful cover fat on the outside. The muscles are lightly brined, formed by hand into a teardrop shape, trussed, and lightly smoked over natural hardwood. Fra’ Mani Sweet Apple Ham has an appealing light pink complexion and is infused with the flavors of apple juice and brown sugar, two major components of the brine. Fra’ Mani Hot Ham is made from the knuckle of the pork leg, situated above the shank on the bottom of the pork leg.
    [Show full text]
  • D.O.C. Selected Salumi D.O.C. Selected Cheeses
    D.O.C. SELECTED CHEESES ASIAGO (VENETO) GORGONZOLA (LOMBARDIA) ROBIOLA (PIEMONTE) Traditional hard, either lightly pressed Soft ring, distinctive, creamy blue cheese, Soft-ripened cheese of the Stracchino family, or aged slowly, sharp cheeses, intensely with flavours that range from mild to sharp made with varying proportions of cow’s, goat’s flavoured, ideal for grating and toasted depending on age (cow’s milk) milk and sheep milk, seasoned rind, smooth sandwiches (cow’s milk) lushness to its full, tangy and mildly sour GRANA PADANO (LOMBARDIA) flavour, 52% high fat content (cow’s, goat’s BUFFALO MOZZARELLA (CAMPANIA) Hard, grainy and crumbly, taste is fresh, PIZZA & MOZZARELLA BAR milk and sheep milk) Mild, white fresh cheese made by dipping curd fruity and sweet, ideal for cooking (cow’s milk) in hot whey, then stretching and kneading REGGIANO PARMIGIANO (EMILIA-ROMAGNA) it, traditionally made with buffalo milk but MASCARPONE (LOMBARDIA) King of all cheeses, aroma is sweet and nowadays often from cows milk, this is called Actually a cream, not cheese, made from light fruity, taste is savoury and piquant, fior di latte(buffalo milk and cow’s milk) cream, spreadable, beautiful sweetened with consorzio’s stamp is impressed in the skin sugar and principal ingredient of tiramisu showing its authenticity (cow’s milk) BURRATA (PUGLIA) (cow’s milk) Buttery texture in the centre created by fresh STRACCHINO (BERGAMO) cream and shredded pieces of mozzarella called MONTASIO (FRIULI-VENEZIA GIULIA) Soft spreadable cheese, no preservatives stracciatella,
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]
  • The Tasty World of Charcuterie
    Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate.
    [Show full text]
  • Menu Options
    MENU OPTIONS Calories Total Fat Calories from (g) Fat Total (g) Fat Saturated (g) Fat Trans (mg) Cholesterol Sodium (mg) (g) Carbohydrate Total Dietary Fiber (g) (g) Sugars (g) Protein Large ExtraMostBestest® Pizzas Egg Milk Wheat Soy Pepperoni 2470 990 112 48 3.5 270 5570 251 13 14 117 a a a Cheese 2270 770 87 44 3 225 4490 253 13 12 121 a a a Sausage 2650 1130 128 53 2.5 290 5860 252 13 12 126 a a a Beef 2550 1030 117 52 5 280 5620 250 13 12 126 a a a Stuffed Crust Pepperoni 3030 1400 158 72 4.5 395 7170 259 13 15 146 a a a Large Specialty Pizzas 5 Meat Feast™ (Ham) 2730 1180 133 56 3.5 315 6600 252 13 15 133 a a a 5 Meat Feast (Canadian Bacon) 2740 1190 134 56 3.5 320 6740 252 13 15 134 a a a Ultimate Supreme 2410 920 104 44 2.5 240 5450 258 15 17 114 a a a 3 Meat Treat® 2760 1230 139 58 3 310 6300 252 13 14 130 a a a Hula Hawaiian® (Ham) 2160 610 69 32 2 200 4960 272 14 30 114 a a a Hula Hawaiian (Canadian Bacon) 2200 640 72 33 2 215 5330 273 13 31 116 a a a Veggie 2250 740 84 39 2 155 5310 266 20 19 101 a a a Large Classic Pizzas Pepperoni 2210 790 90 39 2.5 210 4660 249 13 13 105 a a a Cheese 1950 580 65 31 2 150 3680 248 12 12 95 a a a Sausage 2160 750 85 37 2 190 4350 249 12 12 104 a a a Beef 2150 740 83 38 3 195 4350 248 13 12 106 a a a DEEP!DEEP!™ Dish Pizzas Pepperoni 2770 980 111 47 3 240 5220 319 16 16 129 a a Cheese 2500 750 85 38 2.5 175 4170 317 16 14 118 a a Sausage 2810 1010 114 48 2.5 235 5170 319 16 14 131 a a Beef 2750 950 107 47 3.5 230 5010 318 16 14 130 a a DEEP!DEEP!™ Dish Specialty Pizzas Ultimate Supreme 3050
    [Show full text]