Cured Pork Belly
Default unit: pcs · Less common product
Description
Cured pork belly is the fatty belly of the pig that has been salted (dry‑cured or brine‑cured). It is commonly used to make bacon, for smoking, braising, or as a flavorful addition to soups and stews.
Nutrition
(per 100g)
Calories518
Protein9г
Fat53г
Carbs0г
Vitamins & minerals
Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, zinc, iron
How to choose
Look for evenly pink meat with white fat, free of gray spots; the texture should be firm and the aroma fresh, without bitter or ammonia notes.
How to store
Keep refrigerated at 0‑4 °C in airtight packaging for up to 2 weeks; for longer storage freeze and thaw in the refrigerator.
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