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Greek Meat ma ga z i n e

Best production practices EU laws determine production and formulation of each meat offering. Traditional country sausages The term “traditional country sausage” is applied to sausages packed in natural animal intestines, without having been subject to heat treatment, and without any preservatives or additives. They can be naturally semi-dried or smoked. • Protein 12% (min.)• Fat: 35% (max.)

Bifteki (burger) | meatballs | kebab The meat content in burgers, meatballs and soutzoukakia should exceed 50 percent, while in kebabs and doner should exceed 75% –in these two types of preparations, beef or sheep meat is used. Burgers and soutzoukakia can contain food of plant origin or bread or bread derivatives up to 8 percent; milk, egg and soy proteins can also be used up to 2 percent; and vegetable fibers and sugars can be added up to 1.5 percent. • Protein content: 12% (min.)• Fat content: 25% (max.)

Souvlaki Souvlaki is produced from individual pieces of meat in the shape of cubes from all animal species. The size of each piece should range from 2x2x2 to 5x5x5, without precluding any derogations. Spices and other seasonings, additives and adjuvants are strictly prohibited. • starch (up to 1%), • proteins (up to 1%) • vegetable fibers and sugars (up to 1%) • Fat 25% (max.)

Gyros It must be produced from thin slices of meat, from pork, beef, sheep, chicken, etc. Gyros must be made from the meat of one animal species or, if more than one species have been used, they must be specified on the label and the name of the product. The meat is marinated with seasonings, salt, adjuvants and additives and then, it is mounted on a spit to form a reverted cone. The cone must be cooked continuously on a rotating vertical broiler. • starch (up to 2%)•proteins (up to 2%) • vegetable fibers and sugars (up to 1%)• Fat 30% (max.)

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018