One steak
- Energy1011kJ 242kcal12%
- Fat15.6g22%
- Saturates6.0g30%
- Sugars0.3g<1%
- Salt4.1g68%
of the reference intake*
Typical values per 100g: Energy 674kJ / 162kcal
Product Description
- from selected cuts of cured pork leg with added water.
Information
Ingredients
INGREDIENTS: Pork (88%), Water, Salt, Stabiliser (Sodium Triphosphate), Preservative (Sodium Nitrite).
Storage
Keep refrigerated. Once opened, consume within 24 hours and by 'use by' date shown.
Cooking Instructions
Microwave
Instructions: Not suitable for microwave cooking.
Grill
Instructions: Grill chilled: 12-14 mins Remove all packaging. Place under a pre-heated grill Turn once halfway through cooking.
Shallow Fry
Instructions: Pan Fry: 10 mins For best results pan fry. Heat a dry frying pan until hot and cook steaks for 1 minutes each side, reduce to medium heat and cook for 4 minutes each side. Remove from pan and rest on a warm plate for 5 minutes
Cooking Precautions
- Remove all packaging.
- Tesco recommends that all meat products are cooked thoroughly.
- Always wash your hands, surfaces and utensils after contact with raw meat
Preparation Guidelines
- .
Produced in
the U.K.
using pork from
Denmark
Number of uses
2
Freezing Guidelines
- Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrosting
- Defrost thoroughly for a minimum of 8 hours in the refrigerator.
- Once defrosted use on the same day and do not refreeze.
- Follow the preparation guidelines above.
- Not suitable for cooking from frozen
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
300g e
Nutrition
| Typical Values | Per 100g | One steak (150g) |
|---|---|---|
| Energy | 674kJ / 162kcal | 1011kJ / 242kcal |
| Fat | 10.4g | 15.6g |
| Saturates | 4.0g | 6.0g |
| Carbohydrate | 0.2g | 0.3g |
| Sugars | 0.2g | 0.3g |
| Fibre | 0g | 0g |
| Protein | 16.8g | 25.2g |
| Salt | 2.8g | 4.1g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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