Cured Shoulder 170 g
Hind limbs from the white pig boned, polished and sliced. Minimum cure 24 months.
Ingredientes
Pork shoulder, salt, sodium nitrite (E-250), potassium nitrate (E-252) and sodium ascorbate (E-301).
- Energetic value (kJ/kcal)
- 260 Kcal/ 1086 kJ
- Fats
- 14 g
- Fats of which saturated
- 8 g
- Carbohydrates
- <1 g
- Sugars
- <0,5 g
- Proteins
- 5,9 g
- Salt
- 33,4 g
Contains:
Traces: