Dried pork neck

Cured pork neck is a handmade product with deep Lithuanian traditions, a melt-in-the-mouth delicacy. This lean meat product is perfect and will be liked by both young and old, and it is also suitable for waiting for guests.

Production process: first, the selected neck is salted, then matured in rooms where temperature, humidity and air movement are strictly regulated. Cured product dries naturally. During drying, the product loses about 50 percent. inhibits, but at the same time preserves some protein concentration. It is kept for 12 - 16 days, turning every 2 - 3 days. When it dries, the neck is hung on a frame and cured for 5 hours at a temperature of 45 °C - 50 °C, after which it is kept in a cool room for another 5 - 7 days. For seasoning, combined garlic, black pepper, coriander, mustard, juniper.

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

Storage conditions: 0 + 21 °C

Weight: 1 kg