Strips of cured pork tenderloin are a delicacy, suitable both for everyday use and for a picnic. A quality product that does not leave anyone indifferent.

Cooking process: pork is cut into strips before salting, then placed on trays and cured. The strips are salted, seasoned with spices and kept in a cool room for 12 - 16 days. After that, they are cured for 5 hours at a temperature of 45 °C - 50 °C and another 7 days in a cool room.

Nutrition declaration (100 g): energy value 688 kJ / 164 kcal, fat 5.7 g, of which saturated fatty acids 1.8 g, carbohydrates 0.06 g, of which sugar 0.0 g, fiber 0.0 g, protein 28 g, salt 5.0 g

Validity: 30 days

Storage conditions: 0 -+ 15 °C

Weight: 100 g