Made from Iberico pork, known for its nutty flavour. The ribfingers are made from the tender meat from the sparerib, but without the bone. Packed with flavour. We slow-cook Iberico ribfingers with garlic, sea salt, chilli, rosemary and thyme. A treat for the tastebuds.
Grill
Grill the ribfingers indirectly at a temperature of 200°C for around 15 minutes.
Oven
Place the ribfingers on baking paper or liner in a pre-heated oven at 200°C. Heat for around 15 minutes.
98% pork, salt, preservative (E250, E202), herbs and spices, garlic, onion, sea salt, molasses, invert sugar syrup, sunflower oil, natural aroma, yeast extract, paprika concentrate.
Nutritional values per 100g:
| Energy kJ | 1043 |
| Energy kcal | 249 |
| Fat | 19,7 g |
| – of which saturates | 6,8 g |
| Carbohydrate | 4,6 g |
| – of which sugar | 3,9 g |
| Fibre | 0,4 g |
| Protein | 14,1 g |
| Salt | 2,0 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
