Pork neck chop
| EAN | |
|---|---|
| ~500-800 g | 603313 |
Ingredients
pork collar 100%
Preparation
Heat treat to a minimum internal temperature of +71 °C before use.
Preservation
0…+4 °C
Frozen -18 °C
| Average nutritional values per 100 g of product | |
|---|---|
| Energy | 824 kJ / 198 kcal |
| Fats | 14 g |
| Included saturated fatty acids | 4.4 g |
| Carbohydrates | 0 g |
| Included sugar | 0 g |
| Proteins | 18 g |
| Salt | 1 g |
