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Ingredients and Preparation: |
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Pork knuckle, without bones and rind, soaked in brine and lemon juice for 48 hours, putting the lemon juice and the knuckle into the tin when hot and then cooking and sterilising it.
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Serving Suggestions: |
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Can be eaten hot or cold.
If eaten cold, it is recommended that it be left in the refrigerator for two hours before opening. To remove from the tin open both ends and serve with the gelatine that comes with the meat.
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Packaging and Packing: |
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425 gr.jars And boxes of 20 jars.. |
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