BONELESS PORK SHOULDER

 

                    

 

 

Presentation: Boneless and vacuum-packed in a plastic bag.

Curing time: + than 12 months.

Weight: + than 3 Kgs (+ than 6.6 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.

 

 

  

Presentation: With skin and vacuum-packed in a plastic bag.

Curing time: + than 12 months.

Weight: + than 3 Kgs (+ than 6.6 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.