Herb Pork Tail Winter Bones

The vertebrae attached to the gluteus maximus are rich in calcium and nutritious, making them a good choice when making soup. There is no need to blanch the herb pork bones. After the water boils, put it directly into the pot. Remove the off-white foam and then add the ingredients and continue cooking. Every step of the production of Vanilla Pig is strictly controlled and passed through various inspections to ensure the safety and hygiene of the meat. There is no heavy metal residue in the bones, so please feel free to eat it. Tip: Add a little vinegar or lemon juice when cooking to make the calcium more easily released! Brand: Vanilla Pig Origin: Taiwan Validity period: one year Storage method: frozen storage below -18℃ product features: Raised using European herbs such as sage, basil, rosemary and special Chinese herbal formulas From green pasture to dining table, strict control at every level To achieve the three goals of meat safety, unique flavor and health