No coloring, no preservatives, no gluten<\/p>\n
Composition
\nStomachs and feet of beef (France) 76%, water, carrots, onions, Br\u00e9c\u00e9en cider 6% (sulphites), salt, pepper.<\/p>\n
Raw materials
\nBeef: Beef, heifer, young cow of the Normandy breed or meat breed reared in Normandy, or communes bordering our department (50), cut down and cut up in the South Channel (50). Animals selected by us for their meat quality (age, conformity, fattening state) with our local breeders who are members of the association “Normandy at the table of chefs”. These animals are slaughtered in a slaughterhouse close to the place where they are raised in order to preserve the comfort of the animals.
\nthe animal and to avoid the stress of transport and slaughter (less than 40 km from the place of slaughter). Ou beef is approved “Gourmandie”.
\nFresh vegetables exclusively from Normandy (Manche and Calvados) during the production season it is i.e. from September 1st to May 31st: during the break period, they come from the region “Val de Loire and Brittany”, France and Europe.
\nCider “Le Br\u00e9c\u00e9en” produced in Br\u00e9cey (50).<\/p>\n
Allergens
\nSulphur dioxide and sulphites.<\/p>\n
GMO
\nNone<\/p>\n
Net weight
\n0,75 kg<\/p>\n
Shelf life
\n3 years<\/p>\n
Conservation
\nAmbient temperature 15 to 25 \u00b0 C<\/p>\n
Nutritional values<\/p>\n
| Energy values per 100g (kJ)<\/td>\n | 410<\/td>\n<\/tr>\n |
| Energy values per 100g (kcal)<\/td>\n | 99<\/td>\n<\/tr>\n |
| Fat<\/td>\n | 3,3g<\/td>\n<\/tr>\n |
| Of which saturated fat<\/td>\n | 1g<\/td>\n<\/tr>\n |
| Carbohydrates<\/td>\n | 0,3g<\/td>\n<\/tr>\n |
| Of which sugars<\/td>\n | 0,1g<\/td>\n<\/tr>\n |
| Proteins<\/td>\n | 17g<\/td>\n<\/tr>\n |
| salt<\/td>\n | 1,6g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"LA CHAISERONNE<\/h5>\nSince its inception, La Chaiseronne has been committed to a sustainable development approach based on 4 aims: |