Description haut de page ▲
The pork belly made with the traditional white pig is salted with the salt of "Bassin de l'Adour", cured during 1 month in the dry room of Les Aldudes, then rubbed with red pepper.
ingredients haut de page ▲
pork belly is rubbed with pepper, salt, spices, sugar, dextrose preservative, saltpetre
Storage haut de page ▲
Keep chilled at 8°C maximum. The shelf life is 4 months. Once the vacuum is opened, protect the pork belly with a greaseproof paper.
Suggestion haut de page ▲
Serve the cured pork belly pan fried with fried eggs and some salad. Original idea: scallop rolled in pork belly with some chestnut purée.
Consumers' view haut de page ▲
Steven A. (09 Novembre 2014)
Produit de très bonne qualité vraiment excellent