The bacon, consisting of fat and musculature from the central portion of the pig's body cut from the front immediately after the end point of the garetto, is stripped of external ribs, trimmed and salted. After salting, the bacon is washed, covered with spices and cured for about 40 days.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Description
Allergens
Nutrition