Chilled Flat Cured Pork Belly Rubbed With Espelette Pepper 法國pierre Oteiza醃製豬腩肉 Pierre Oteiza

The pork belly is salted with the salt of "Bassin de l'Adour", cured during 1 month and rubbed with red pepper. pork belly rubbed with red pepper, salt, spice, sugar, dextrose, saltpeter Keep chilled at 8°C maximum. The shelf life is 4 months. Once the vacuum is opened, protect the pork belly with a greaseproof paper. Serve the cured pork belly pan fried with fried eggs and some salad. Original idea: scallop rolled in pork belly with some chestnut purée.