80% meat, made up from 15% tongue, 15% heart, 20% neck trim, 20% lung, 10% duck meat,10% duck bone 5% ox liver 5% ox kidney or ox spleen We mince 80-10-10 minces on a 13mm plate to ensure a chunky texture Typical analysis per 100g 184.46 cal/100g Moisture 68.47% Protein 14.03% Fat 14.3% Ash 1.7% Fibre 0.8%
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