Vacuum-packed half Speck
Pork hind leg (cured and smoked meat).
Nutritional values for 100g
| ENERGY VALUE | 1255 KJ - 300 Kcal |
| FATS | 20,2 g |
| of which saturated | 7,8 g |
| CARBS | 0,6 g |
| of which sugars | 0,6 g |
| PROTEIN | 29,4 g |
| SALT | 4,3 g |
Product sheet| EAN Code | - |
| Code | A0100M |
| Product | - |
| Piece weight | 2,5kg |
| Pack | 1 vacuum-packed piece |
| Packaging | To be specified |
| Description | Pork hind leg (cured and smoked meat). |
| Drying and curing process | Minimum 5 months |
| How to prepare and eat | The product is intended to be consumed as is |
| Temperature | 0/+4°C |
| Shelf life | 120 days |
| EAN Code | - |
| Code | A0100T |
| Product | - |
Contacts
Romano Mainelli s.r.l.
Via Valsesia, 21
28047 Oleggio (Novara) Italy
- Telefono: +39 0321 91146
- Fax: 0321.998519
- E-mail: info@romanomainelli.it