Smoked Pork Ham Ends. End piece left over after cutting the ham steak slices. Omega-6 to Omega-3 ratio of 2.5:1 versus conventional pork at 20:1 on average.
End piece left over after cutting the ham steak slices. Great for flavoring. Smoked but not cured. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 2.5:1 versus 20:1 in conventional pork. Ingredients: Pork, water, sodium lactate, sea salt, celery juice powder (celery powder, sea salt).Omega-6 to Omega-3 ratio of 2.5:1 versus conventional pork at 20:1 average.