Cured Pork Riblets
TRADITIONAL RECIPE – CURED PORK
Available size: 1.0 kg random weight vacuum pack, 1.8 kg vacuum pack
Pork cured with water, salt, sodium erythorbate, sodium nitrite, sodium bicarbonate.
Safe Handling Instructions
Follow cooking instructions printed on bag. Meat 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.
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