Cured Pork Fat Backs
TRADITIONAL RECIPE – CURED PORK
Available size: 0.5 kg random weight vacuum pack
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.