The neck of pork is dry salted and then cured for a minimum of 60 days. The process gives the meat scent and fragrance and a soft, sweet and gentle taste. Hand tied.
Ingredients
Pork neck, salt, dextrose, spices, wine, antioxidant: E301, preservatives: E250, E252. Gluten free. Lactose Free.
Nutrition
Typical Values per 100 g
Energy 1676 kJ/401 kcal
Fat 31,6 g
of which saturates 11,7 g
Carbohydrate 0 g
of which sugars 0 g
Protein 28,9 g
Salt 4,9 g
