Salami

(Amended) product specification in the national quality scheme of High Quality Food (KMÉ) for salami

The product specification in the High Quality Food (KMÉ) national quality scheme for salami, previously notified under number 2021/492/HU, has been amended. Under the heading “Optional elements” in the Specific Certification Requirements, more precisely under sub-heading “II. Sustainability”, new points have been formulated for ustainability, significantly expanding the range of optional elements. In addition, following the notified amendment to the Hungarian Food Code in its regulation on meat products, the provisions on water activity and connective tissue-free protein content have been amended, and self-monitoring should also include the assessment of the water-protein ratio, the fat-protein ratio and the connective tissue-free protein content.