Pork 50%, beef 50%, fat content less than 30%, connective tissue content in meat protein ratio less than 18.
Nutrition value per 100g of product:
|Energy||1325 kJ / 320 kcal|
|incl. saturated fat||9,6 g|
|of which sugars||0,0 g|
Method of preparation:
Storage temperature +2 …. + 6 ° C