Mattila Bros aito saunapalvikinkku n1,5kg
2092410200000
Veljekset Mattila Oy
Sales unit:
KG
Sales amount:
1.5
KG
Sold in full sales amount only
VAT %:
14.0%
Delivery & availability
Product type:
Order product
If you want to buy order products in smaller quantities, please contact your C&C manager or sales manager
Product details
Origin of product
| Country of manufacture | Germany |
Information on the production phase
| Last processing | Finland |
Nutritional properties
| Free from allergen(s) |
Cereals containing gluten and its derivatives
Crustaceans and their derivatives Eggs and their derivatives in the product Fish and their derivatives in the product, Peanuts and its derivatives Soybeans and its derivatives Milk and its derivatives Tree nuts and its derivatives Celery or its derivatives Mustard or its derivatives Sesame seeds or its derivatives Sulfur Dioxide and Sulfits Lupine and their derivatives in the product, Molluscs and its derivatives |
| Contains | Preservatives |
| Free From |
Gluten
Lactose |
| Energy content (kJ) | 440 kJ |
| Energy content (kcal) | 105 kcal |
| fat, total | 1.9 g |
| fatty acids, total saturated | 1 g |
| Carbohydrates | 1 g |
| Protein | 22 g |
| Salt | 2.1 g |
| Additive Name |
E250 Natriumnitriitti
E316 Natriumerytorbaatti E450 Dinatriumdifosfaatti E451 Pentanatriumtrifosfaatti |
Other
| Brand Name | Mattila Bros. |
| Full description (Fin) | Mattila Bros. Aito Saunapalvikinkku n.1,5kg |
| Full description (Swe) | Äkta Basturökt skinka ca.1,5kg |
| Full description (Eng) | Traditional Smoked-cured ham ca.1,5kg |
| Packaging type code | Shrinkwrapped |
| Supplier identification code | 1042 |
| Trade Item Regulation Type Code | Animal id health mark |
| Handling Instructions Code Reference | Foodstuffs |
| Consumer storage instructions (fin) | Säilytettävä alle +6°C |
| Consumer storage instructions (swe) | Förvaras under +6°C |
| Minimum storage handling temperature | 2 °C |
| Maximum storage handling temperature | 6 °C |
Always check the product information on the packaging.
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