2 min
Temperature: Hot
Type of dish: Meats
Ingredients for 5 portions
Ingredients for portions/units
Fresh iberico pork belly 0.5 kg
Coarse salt 0.5 kg
Elaboration
  • Cut the fresh iberico pork belly into manageable pieces.
  • Prepare a mixture with the nitrifying salt and 2 kg of the coarse salt.
  • Rub the pieces with this mixture and place them in a suitable container (plastic or stainless steel) covering them with the remaining coarse salt.
  • It should be kept at a temperature of 8°C maximum and protected from light and air.
  • Keep for at least 10 days.

PACKAGING AND CONSERVATION

  • It can be kept in the same salt, always keeping the pork belly covered with salt and in a fridge. It can be kept for up to 4 months.
  • You can also take out the pieces of pork belly and vacuum pack them. Keeping refrigerated for up to 6 months. It is important to protect the pieces from light to prevent them from going off.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 22.92 g
Monounsaturated fatty acids 29.86 g
Polyunsaturated fatty acids 10.86 g
Cholesterol 57.0 mg
Calcium 6.0 mg
Iron 0.7 mg
Zinc 0.4 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 39410.0 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.