10000 in stock
The whole pork belly is salted with brine for some days. The product is then cured for about 30 days and then it is smoked. The cured pork belly is characterized by a smoked taste. The smoked pork belly is sliced and MAP packed.
Per 100g | |
---|---|
Energy (kcal) | 406kcal |
Energy (KJ) | 1680kJ |
Carbohydrates (g) | 0.1g |
Of which are sugars (g) | 0.1g |
Fat (g) | 38g |
of which saturates (g) | 14.1g |
Salt (g) | 2g |
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