Cured Duroc Pork Belly
20,90 €
Boneless Duroc pork belly, salted and cured following the traditional Galician artisanal process. Does not require desalting before cooking.
Product crafted following the traditional Galician artisanal salting and curing process. During the salting stage, we adjust the exposure time of the raw material to the salt, resulting in a finished product that is ready to cook.
An essentially fatty meat product obtained from the thoracic and abdominal regions of the Duroc pig, consisting of the skin, marbled fatty tissue, muscle tissue, and no ribs, which has undergone a salting and maturation process.
- TEXTURE: Firm and compact to the touch
- COLOUR, AROMA, AND FLAVOUR: Characteristic.
Additional information
| Weight | 1,50 kg |
|---|---|
| Presentación | Vacuum-packed halves |
| Conservación | Cool, dry place |
| Caducidad | 120 days |
| Modo de consumo | Does not require desalting, Ready to cook |
| Energy value | 1710 kJ / 409 kcal |
| Fat | 35.7 g |
| Of which saturates | 15 g |
| Carbohydrates | 0.1 g |
| Of which sugars | 0.1 g |
| Protein | 22.1 g |
| Salt | 3.57 g |
Free shipping on orders over €70
Max. 72 hours*
Peninsula shipping €6
Balearic Islands shipping €15
Canary Islands shipping €25.40
*Orders will be processed and delivered within a maximum of 72 hours, counting only business days
We accept:
Boneless Duroc pork belly, salted and cured following the traditional Galician artisanal process. Does not require desalting before cooking.
