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Pork loin cured in brine for several days, then coated with spices and slowly smoked.
Once cooled, the loin is sliced thinly to give it its unique flavour.
-Gluten-free
Pork, brine (salt, brown sugar, sodium phosphate, sugar, sodium erythorbate, garlic powder, spices, sodium nitrite, sodium bicarbonate, vegetable oil), Coating (sugar, spices) irradiated (mustard) gelatin, canola oil, dehydrated garlic,
dehydrated onions, sunflower oil, paprika extracts, dehydrated vegetables, dextrose) brown sugar, nitrite.
Thaw in the refrigerator for 24 hours or in cold water for 30 minutes before cooking. Boil in its packaging for about 10 minutes. Consume within 72 h of thawing.
Collections: Les fumoirs de l'ardoise, Les Garnements