Ingredients | Percentage (%) | |||
---|---|---|---|---|
CON | SUL | ISO | ||
Materials | Lean pork | 75 | 75 | 75 |
Pork back fat | 25 | 25 | 25 | |
Salt | 2.8 | 2.8 | 2.8 | |
Black pepper | 0.25 | 0.25 | 0.25 | |
Pickle | Rosemary | 0.05 | 0.05 | 0.05 |
Sodium nitrite | 0.02 | 0.02 | 0.02 | |
Glucose | 1 | 1 | 1 | |
Isoflavone | 0.25 | |||
Starter culture | Staphylococcus carnosus M17 | 0.25 | 0.25 | 0.25 |
Pediococcus pentosaceus ATCC 33314 |