Sowbelly

• 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.