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 drying shed of Les Aldudes, then rubbed with red pepper.
ingredients haut de page ▲
pork belly rubbed with red pepper, salt, spice, sugar, dextrose, saltpeter
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 ▲
. (19 Juillet 2016)
Miam miam miam
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Livraison offerte*
A partir de 150€ d'achat la livraison est offerte. En dessous de 150€ d'achat le forfait est de 15€
* France Métropolitaine hors Corse
