Ox with Duck

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%