essential Waitrose unsmoked British gammon steak200g

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essential Waitrose unsmoked British gammon steak
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£2.19(£10.95/kg)2.19
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british unsmoked gammon steak with added water
outdoor bred and then housed in straw bedded airy barns
  • essential Waitrose
  • Suitable for freezing
  • Waitrose own label

per 100g

Energy

718kJ
171kcal

Per Portion/per pack

Energy

1437kj
343kcal

17% RI

Fat

16.00 g

Medium

23% RI

Saturates

5.80 g

Medium

29% RI

Sugars

0.20 g

Low

<1% RI

Salt

5.50 g

High

92% RI

RI = % of your daily reference intake

Pork leg (87%), water, salt, antioxidant sodium ascorbate, preservatives sodium nitrate and sodium nitrite

Typical values as prepared. Contains 1 Servings

Typical valuesper 100gper pack
Energy718kJ1437 kJ
Energy171kcal343 kcal
Fat8.0g16.0 g
Of which Saturates2.9g5.8 g
Carbohydrate0.1g0.2 g
Of which Sugars0.1g0.2 g
Fibre0.1g0.2 g
Protein24.7g49.4 g
Salt2.75g5.50 g

Origin Information

Additives

  • This product contains Additives
  • This product contains Antioxidants
  • This product contains Preservatives

Other

Pan Fry. Time: 6 mins. Remove all packaging. Heat 1/2 tbsp oil in frying pan. Add steaks and fry for 6 minutes, turning halfway through cooking. Cook thoroughly until the juices run clear.

Grill

Grill Time: 10 mins. Grilling Instructions: Preheat grill. Remove all packaging. Place under a medium grill for 10 minutes, turning halfway through cooking. Cook thoroughly until the juices run clear. ***grill is the preferred methods so it should be placed on top of pan fry method.

Recycling

ComponentMaterialRecyclable
trayPlastic - PET (Polyethylene Terephthalate)
filmPlastic - LDPE (Low Density Polyethylene)
casePlastic - PP (Polypropylene)
label-gluedPaper & card

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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