Injected with a sea salt solution (sugar free) and hickory smoked to 140 degrees internal temperature. Smoked but not cured. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 1.5:1 versus 20:1 in conventional pork. Ingredients: Pork, water, sodium lactate, sea salt, celery juice powder (celery powder, sea salt).
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