480 h
Temperature: Hot
Additional culinary preparation: Garnishes
Allergens
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Pork belly 0.5 kg
Coarse salt 1.0 kg
Elaboration
  • Prepare a mixture of nitrifying salt and  2 kilos of coarse salt.Rub the pieces with the mixture and put  them into a suitable container of plastic  or stainless steel. Leave them at 8 ºC for two hours. 
  • Afterwards, cover with the coarse salt as required. Keep at a maximum temperature of  8 ºC and keep away from the light or air during  the time required according to the weight of the pieces.( 1 day per kilo of each piece ) .
  • Later,  hang and let them dry at  9 /11 ºC and  75 /80 % of humidity for about  20 days.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 13.24 g
Monounsaturated fatty acids 17.24 g
Polyunsaturated fatty acids 6.27 g
Cholesterol 50.16 mg
Calcium 5.28 mg
Iron 0.79 mg
Zinc 1.32 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 1.32 ug
Salt (Sodium) 78298.4 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.