Everyday we spend part of our work for answering to your precise questions, to your careful information requests on products- under productive aspect but most of all nutritional- to your doubts, to your curiosities. All that, too, is part of our work, all that too, is part of our mission. 

Do Ferrarini products contain allergens? I want a Company Declaration
Lawly, allergens have to be indicated on label with their specific name. So, whether not indicated, they there are not.
Company declarations have no value, because it’s the label or the technical sheet supplied by Company that must be conserved in selling points.
Is cooked ham cooked among milk?
No, cooking happen in ovens with vapour. The only possibility of contact with milk is that together with pickle have been injected milk derivates like milk proteins or lactose.
Does cooked ham contain nitrite?
Absolutely yes, because it develop indispensable functions, like avoid Clostridium Botulinum develop, a pathogenic microorganism with a high lethality; give such a pink colour to cooked meat, slow down fats oxidation. The greatest use quantity foreseen under law are very limited: less than 150 mg/Kg of meat.
Is it correct to preserve the cooked ham in water proof pellicle? 
No, because transpiration is obstructed and so processes of microbus alterations are speeded up (mould included). It’s better to keep it enveloped in absorbing paper or clean towel.
Is it possible to re-pack a vacuum-packed ham after its opening?
No, because after taking the pack away the surface gets immediately polluted and so a possible re-packing does not guarantee the preservability. .
Your cooked ham changed flavour, did you change something? May I have the aroma list?
The recipe has never changed, possible flavour differences are due to single legs meat variability.
The Ferrarini cooked hams aromatization is obtained mixing, following a secret recipe, more than 20 different vegetables. Garlic is included, chilli is not.
Gluten and glutamate are the same thing?
No, also if they have similar names, they are substances totally different. Gluten is a protein contained inside corn, and so inside bread, pasta and inside all the other food prepared with corn or other cereals meal. In people Gluten intolerant appears Coeliac disease. Glutamate is glutamic acid salt, an amino acid that’s naturally inside in the most part of foods and in particular in those with high protein contained like meat, fish, dairy products and a lot of vegetables. In meats productions monosodic glutamate is used as additive to stimulate tongue receptors, increasing “taste of meats” perception, a taste considered the fifth taste, called “umami”. In label it’s indicated with the indication “flavour exalter: monosodic glutamate” (nr CE: E621). It’s of vegetable origin, obtained after bacteria fermentation starting from sugar beet or sugarcane. .

For further information about our products, write to CONTATTI.