PORK BELLY PASTRAMI

We have used our beef pastrami recipe to produce a pork belly version and the results are astounding.

500g is enough for 3 large sandwiches.

This is a premium product that has a long process to produce. 1st cured for a week, then soaked and smoked for 10 hours and finished in the steamer. We produce this product ourselves at our factory in Watford. It is really delicious!

Preparation: Simply pop the vacuum bagged pastrami in simmering water for 35 minutes, then open slice and serve. Best eaten hot in a sandwich with English mustard and sweet & sour pickles. Or make the famous Reuben sandwich with melted swiss cheese, sauerkraut & russian dressing. If bag is already open you can steam to reheat. Avoid boiling in water as the flavour will be diluted. Can be frozen.

Pork Belly: Belgium
Produced in The UK. Produced in environment handling wheat, milk, egg, soya, mustard, sesame & nuts

For Allergens see ingredients in bold.
Ingredients: Pork Belly(79%), Brine (20%) (Water, Salt, Cure (Salt, Dextrose, Stabilisers (E451, E450), Acidity Regulators:(E500, E331), Antioxidant:(E301), Preservative(E250), Black Pepper, Sugar, Coriander, Onion, Garlic.

If Frozen

Storage: Keep Frozen (below -18oC)
Use in 3 days after defrosting

If Chilled

Storage: Keep Refrigerated (below 5oC)
Use in 3 days of opening