Cured Pork Riblets

TRADITIONAL RECIPE – CURED PORK

Gluten Free

Available size: 1.8 kg vacuum pack

Ingredients

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.