Half pork belly “La Bigourdane” ±1.4kg

Ventrèche is the name given in the southwest to dried brisket.

“Bigourdane” is the belly, salted with dry salt, covered on the surface with a non-spicy but very fragrant pepper.

The “Bigourdane” from Salaisons Pyrénéennes is tender and strong at the same time, obtained from pigs certified for Bayonne ham.

Country of production France

DLC: 180 days

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