Pork Meat With Garlic "Bryushina", 250g
Dry-cured pork belly with fresh garlic in the cuts. 250 g.
Bryushina — Pork Belly with Garlic
Cured pork belly with fresh garlic in the cure — firm, savoury, ready to slice
EASTERN EUROPE · CURED WITH GARLIC · 250 g
What it is
Bryushina (брюшина) is the belly cut of the pig — the streaky slab with alternating layers of meat and fat. This version is dry-salt-cured with fresh garlic worked into deep cuts in the slab, so the garlic perfume runs all the way through. Firm and rosy inside, garlicky and savoury on the rind.
Slice thin against the grain, eat cold on dark rye with mustard, with raw onion and pickles, or chop fine into hot soups and cabbage dishes for a savoury, garlicky depth.
Ingredients
Pork belly (with skin), salt, garlic.
Some producers add black pepper, bay leaf or coriander. 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 cured salt-and-garlic 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 5–7 days. Freezes well at −18°C for up to 3 months.
Net weight: 250 g · Origin: Eastern Europe
Belly, salt, garlic. Slice it thin, serve it cold.
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