Pork (86%), Water, Salt, Cure (Acidity Regulator (451, 500, 331), Dextrose, Sugar, Salt, Antioxidant (316), Stabiliser (452), Preservative (250), Yeast Extract, Canola Oil)). Naturally Wood Smoked.
Fold the rind back over the exposed surface then place in a ham bag or pillowcase that has been soaked in a vinegar solution (4 cups water and 2 Tbsp. vinegar then wrung out thoroughly. Re-soak your bag every few days. Keep refrigerated. Store 0-5°C for up to a week.