Product Code: 420078
The UK Foodhall
RSPCA assured for a higher level of animal welfare and trimmed to be free of visible fat. Designed for kids menus or light bites.
|BRCGS Certified Production:||No|
|Marine Stewardship Council Certified:||No|
|SALSA (Safe and Local Supplier Approval):||Yes|
|British Lion Mark:||No|
|LAEF Marque (Linking Environment and Farming):||No|
|Best Aquaculture Practices (BAP) Certification:||No|
|Food for Life Supplier Scheme:||No|
|Quality Meat Scotland:||No|
|Farm Assured Welsh Livestock:||No|
|Northern Ireland Beef and Lamb Farm Quality Assurance Scheme:||No|
|Quality Standard Mark (Beef/Lamb):||No|
|Roundtable of Sustainable Oil (RSPO):||No|
|Other Accreditations:||Freedom Food Monitored|
We recommend cooking from frozen in a conventional oven for approximately 20-25 minutes. using an electronic temperature ensure a core temperature of 75C. Ensure the product is piping hot. This product uses natural 'eye' of the Pork loin and is well trimmed of natural fat.
Store at -18oC
|- of which saturated||1.87|
|- of which Mono-unsaturates||0.0|
|- of which Polyunsaturates||0.0|
|- of which sugars||0.0|
|- of which Polyols||Not Specified|
|- of which Starch||Not Specified|
|Non Milk Extrinsic Sugars||0.0|
|Alcoholic Strength % Vol||Not Specified|
|Fat Percentage in Dry Matter||0.0|
Hopwells Limited subscribe to "Erudus", the food industry's collaborative solution to sharing product data.
All food information is provided in good faith by Hopwells Limited. As we do not manufacture the product, any such information is reliant on the accuracy and completeness of the information provided by our suppliers.
Product information such as ingredients, nutritional guides and dietary or allergy advice may change. Hopwells Limited recommends that in all cases the product label be read carefully before using or consuming any products rather than relying solely on the information provided. As the product label is the accurate representation of the allergen and nutritional information produced by the manufacturer.