Cured Pork Fat Backs
FOOD SERVICE | TRADITIONAL RECIPE
Available size: 15.9 kg pail
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.