Cured Pork Fat Backs

TRADITIONAL RECIPE – CURED PORK

Gluten Free

Available size: 0.5 kg random weight vacuum pack

Ingredients

Pork cured with water, salt, sodium erythorbate, sodium nitrite, sodium bicarbonate.

Safe Handling Instructions

Pork fat backs must be cooked to internal temperature of 71ºC (160ºF). Leftovers must be stored refrigerated at 4ºC or colder. Consume leftover product within 5-7 days.