Specifications
| Packing quantity | 20 |
| Weight per each | 110g |
| Energy per unit (kcal) | 380.6 |
| Ingredients declaration | WHEAT Flour (contains Calcium carbonate, Iron, Niacin and Thiamin), Pork (24%), Water, Margarine [Palm Oil, Palm Fat, Water, Rapeseed Oil, Salt, Emulsifier (Mono- and di-glycerides of Fatty Acids), Acidity Regulator (Citric Acid ), Lemon Juice], Rusk [WHEAT Flour (contains Calcium carbonate, Iron, Niacin and Thiamin), Water, Salt, Raising Agent (Ammonium bicarbonate)], Glaze [Water, Modified Starch (Potato, Tapioca), Rapeseed Oil, MILK Proteins, Emulsifiers (SOYA Lecithin, Mono- and di-glycerides of Fatty Acids), Acidity Regulator (Trisodium Phosphate), Colour (Carotenes)], WHEAT Starch, Lincolnshire Seasoning [WHEAT Flour (contains Calcium carbonate, Iron, Niacin and Thiamin), Salt, Lo Salt (Potassium Chloride, Salt), Spices (White Pepper, MUSTARD, Nutmeg), Herbs (Sage, Marjoram, Thyme, Oregano), Dextrose, Preservative (Sodium SULPHITE), Emulsifier (Penta Sodium Tri Phosphate), Yeast Extract, Antioxidant, (Sodium L-ascorbate), Spice & Herb Extracts (Bouquet Garni, Pepper, Sage, Ginger, Nutmeg, Oregano)], Pork Fat, Pea Starch, Salt, Rubbed Sage, White Pepper. |
| Allergens | For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of Almonds, Cashews |
| Preparation guidelines | All appliances vary the following are guidelines only: - REHEATING INSTRUCTIONS. Defrost in temperature controlled conditions or overnight in a refrigerator. Place on a baking tray in a pre-heated oven at 200°C / 400°F / Gas Mark 6 for approximately 15 / |
| Shelflifeafterbaking/defrost/opening | 48h |
| Nutritional Values | per 100g |
| Energy (kJ) | 1441 |
| Energy (kcal) | 346 |
| Total Fat (g) | 23.4 |
| - Saturated (g) | 10.7 |
| Available Carbohydrate (g) | 24.8 |
| - Sugar (g) | 1.1 |
| Dietary Fibre (g) | 2.4 |
| Protein (g) | 7.8 |
| Total Salt (g) | 1.31 |
| Gluten Free | No |
| Vegetarian | No |
| Kosher Certified | No |
| Vegan | No |
| Halal Certified | No |
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