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Ingredients
Pork Knuckle.
Description
Pig knuckles are relatively soft, less connective tissue, and more intermuscular fat in muscle tissue, so the meat tastes particularly delicious after cooking. The front elbow of pig is the most delicious part of the whole pig tissue. Suitable for cold cooking, roasting, soup making, stewing, stewing, simmering.
Storage
Store at -18°C.
Allergy information
Please check the ingredients list.
Nutritional Value |
|
Value |
Per 100g |
Energy |
116kcal |
Fat |
5.4g |
Of which saturated fatty acids |
2.1g |
Carbohydrates |
0.2g |
Of which sugars |
0g |
Protein |
16.6g |
Sodium |
900mg |
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