The anatomical part of the neck is trimmed to remove the excess fat, set in a controlled temperature cell for 24-48 hours and seasoned with a mixture containing salt and other ingredients. After about 2 weeks, the product is stuffed into a cellulose casing, hung in the drying cells and later in the curing cells. When the product has reached the preset loss in weight (usually after 12 weeks), the neck is cured and ready to be sliced. Finally, the product is sliced, ATP packaged and labelled for distribution.
Pork neck, salt, dextrose, natural aromas(coriander and mace), spices(cloves, anise, cinnamon, garlic, pepper) Antioxidant: E300, Preservatives: E250, E252
To be refrigerated at 0-4°C