A 10 bone French trimmed rind on British free range pork crackling joint, from pigs sired by pedigree Hampshire breed boars. Rubbed with sea salt for a crispy finish.A 10-bone French-trimmed free-range British pork crackling rack which is sprinkled with sea salt and black pepper. These free-range pigs spend their lives outdoors in straw filled arcs or tents for shelter, foraging to supplement their diet. Consume within 4 days after delivery/collection
Requires cooking
Suitable for freezing
Waitrose own label
PER 100g
Energy
1119kJ 268kcal
PER 100g
Energy
1119kj 268kcal
13% RI
Fat
15.60 g
High
22% RI
Saturates
5.30 g
High
27% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.63 g
Medium
11% RI
RI = % of your daily reference intake
INGREDIENTS: Pork (99%), sea salt, black pepper, olive oil
Warnings
Cook thoroughly until the juices run clear and there is no pink meat.. Store raw meat covered at the bottom of the fridge.
. Contains 0 Servings
Typical values
PER 100g
PER 100g
Energy
1119kJ
1119kJ
Energy
268kcal
268kcal
Fat
15.6g
15.6g
of which saturates
5.3g
5.3g
Carbohydrate
<0.5g
<0.5g
of which sugars
<0.5g
<0.5g
Fibre
<0.5g
<0.5g
Protein
31.6g
31.6g
Salt
0.63g
0.63g
Storage and Usage
Cooking Info
Oven cook (From Chilled)
Preheat oven. Remove all packaging. Place in a roasting tray in centre of oven. Cook for 30 minutes or until crackled and reduce temperature to 180°C electric, 160°C fan, gas mark 4 for remaining time. …Cook thoroughly until the juices run clear and there is no pink meat. Cover with foil and rest for 10-15 minutes before carving. Do not reheat once cooled. (Time 35 minutes per 500g + 35 minutes, Oven: 220°C, Fan: 200°C, Gas: Gas Mark 7)
Cooking Instructions (General)
Cook thoroughly until the juices run clear and there is no pink meat.
United Kingdom
from British pork
Recycling
Component
Material
Recyclable
Label
Paper & card
bone guard
Plastic - Other
pouch
Plastic - Other
label-glued
Paper & card
Disclaimer
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