Guideline Daily Amounts
- 22%of the reference intake
- 46%of the reference intake
- 53%of the reference intake
- <1%of the reference intake
- 10%of the reference intake
Produced using Pork from the U.K, Northern Ireland
Number of uses
Preparation and Usage
Remove pork from packaging and rest at room temperature for 30 minutes before roasting. Place in a roasting tin and pat dry rind of joint with kitchen paper. Rub rind with a little oil and season generously with salt.
|Typical Values||%RI*||A serving contains|
|Energy||22% / 22%||1814kJ / 436kcal|
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