Description
Product Description:
READY TO EAT: Pork tenderloin that is cured using the equilibrium curing method for 21 days in a combination of ingredients. Once the cure time is complete the pork is washed and patted dry, sprinkled with sambuca and covered completely in Calabrian pepper powder. The pork is wrapped in a collagen sheet and netting then then hung in a dedicated curing chamber.
Curing Chamber:
The product is hung in a dedicated curing chamber that helps slow down the weight loss and really develop the flavour profile. Weight loss target is between 15% and 45% depending on product.
Ingredients:
Pork Tenderloin(pig), Black Pepper, Calabrian Pepper Powder, Dried Rosemary, Garlic Granules, Juniper Berries, Minced Garlic, Salt, Sambuca, Sodium Nitrate, Sodium Nitrite, Sugar.
Net Contents:
Minimum weight of Calabrian Pork Tenderloin in a pack = 30g.
Recycling info:
Our icepacks, internal packaging and cardboard packaging are 100% recyclable. Unfortunately our food grade backing boards and vacuum sealed packaging are non recyclable at this time.
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