Meat Smoked Pork Side ±400g
Salt-cured smoked pork belly with alternating meat and fat layers. Approximately 400 g.
Smoked Pork Belly — Грудинка Копчёная
Salt-cured pork belly with skin, smoked over hardwood until deep amber
EASTERN EUROPE · SMOKED · ±400 g
What it is
Grudinka is pork belly — the streaky cut from under the pig with alternating layers of meat and fat. Salt-cured, then smoked over hardwood until the skin is deep amber and the smoke flavour runs through the slab.
Slice thin against the grain. Excellent cold on dark rye with mustard or horseradish, with pickles, or chopped into hot soups and cabbage dishes for a smoky backbone. The larger ±400 g format gives plenty for a couple of family meals.
Ingredients
Pork belly (with skin), salt, natural wood smoke.
Some producers add garlic, black pepper, or coriander seed to the cure. Always check the pack for the exact ingredient list of the batch you receive.
Nutrition (per 100 g)
| Energy | 1900 kJ / 460 kcal |
| Fat | 45 g |
| of which saturates | 16 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 12 g |
| Salt | 3.0 g |
Indicative values for smoked salt-cured pork belly — actual values on pack.
Allergens & storage
Allergens: none of the 14 statutory UK allergens. Always check the pack to confirm.
Store refrigerated at 0–6°C. Once opened, keep wrapped and consume within 7–10 days. Freezes well at −18°C for up to 3 months — slice flat before freezing for easy portioning.
Net weight: approximately 400 g (variable-weight) · Origin: Eastern Europe
Sliced thin on rye, or chopped into hot borshch — either way, the smoke does the work.
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