A favourite of the northern Italians. It consists of the rind of bacon pigs, selected meat from the head filled into a natural casing. It must be cooked for 2 to 3 hours in water before eaten. It is vacuum packed for lasting freshness.
| Composition: |
Pork, Salt, Spices, Antioxidant (316), Sodium Nitrite (250) |
| Methods of Preservation: |
Cooked, Chilled at 0 - 4°C, Nitrite |
| Packaging Primary: |
Natural Hog Casing and Plastic Vacuum Barrier Bag |
| Packaging Secondary: |
New Cardboard Cartons |
| Store Conditions: |
Hold at 0 - 4°C |
| Distribution Method: |
Refrigerated Van @ 0 - 4°C |
| Shelf Life: |
10 weeks @ 0 - 4°C |
| Customer Requirements: |
Delivery @ 5°C in Clean Cartons |
| Dietary Sensitive Consumer: |
Safe to consume for those with intolerances to Gluten and Lactose |
| Final Customer Preparation: |
Remove and Discard Vacuum Plastic Barrier Bag and cook in Water for 2½ – 3 hours before Consuming
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