English
العربية
Español
Deutsch
Русский
Italiana
فلفل لامبوردى مخلل
Shape: Long and slender with a neck, measuring 9 to 22 cm in length.
Slices: 7 cm thick.
Colors: Available in yellow and red.
Lombardi processing methods vary based on their type and intended use.
| Feature | Barrels | Cans |
| Process | Pickling, Fermentation | Canning |
| Main Purpose | Flavor development, Extended shelf life | Convenience, Extended shelf life |
| Ingredients |
Lombardi , Water + Salt, Acids (Acetic Acid, Citric Acid, Ascorbic Acid, Lactic Acid) at pH 4/7, Preservatives (Calcium Chloride, Potassium Sorbate) |
Lombardi , Water + Salt, Acids (Acetic Acid, Citric Acid, Ascorbic Acid, Lactic Acid) at pH 4/ |
| Additional Notes | Fermentation time affects final flavor | Higher heat treatment reduces bacterial activity |
أرسل استفسارك
