Pork belly cured with dry salt, slow smoked over juniper and spruce sawdust, then air dried at least 2 months. Made from PGI Franche Comté Pork. Sold Sliced
The pigs are reared outside in the French countryside.
About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. We want to provide transparency to you so that you can make your own decisions about consuming.
Produced by: Le Tuyé de Papi Gabi
Store between 0 and 4C
We can deliver on Tuesdays, Wednesdays, Thursdays and Fridays.
Pork, salt, sucrose, dextrose, preservatives:sodium nitrite, salpeter
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||1070||1070|
|Energy Content (kcal)||258||258|
|- of which saturates (g)||2.84||2.84|