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BONE-CURED BACON
List of ingredients
Pork belly, salt, sugar, acidity regulator: E-331iii, preservatives: E-252, E-250 and antioxidant: E-301.
Appearance - Smooth and firm exterior surface and consistent to the touch. There are no abnormal cuts or hemorrhagic areas.
Texture - When cut, it looks smooth and has a characteristic flavor.
Color - Characteristic. No abnormal colors.
Characteristic smell. Absence of abnormal odors or putrefaction symptoms.
Weight - 3.5Kg
Pork belly, salt, sugar, acidity regulator: E-331iii, preservatives: E-252, E-250 and antioxidant: E-301.
Appearance - Smooth and firm exterior surface and consistent to the touch. There are no abnormal cuts or hemorrhagic areas.
Texture - When cut, it looks smooth and has a characteristic flavor.
Color - Characteristic. No abnormal colors.
Characteristic smell. Absence of abnormal odors or putrefaction symptoms.
Weight - 3.5Kg
Storage conditions - Store in a cool and dry place
Instructions for use - Although it is a salty and subsequently cured product, it is necessary to cook it for consumption
Shelf life of the product (Best-before date) Without packaging: 12 months from the date of preparation of the product Vacuum-packed: 12 months from the date of preparation of the product
Instructions for use - Although it is a salty and subsequently cured product, it is necessary to cook it for consumption
Shelf life of the product (Best-before date) Without packaging: 12 months from the date of preparation of the product Vacuum-packed: 12 months from the date of preparation of the product
- Kcal Energy Value
- 814.3
- Energetic value
- 3349.9
- fats
- 88.7
- of which saturates
- 37.8
- carbohydrates
- of which sugars
- proteins
- 3.9
- Salt
- 1.3
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