L B P H P

Trimmed leg

LL1.1.4
Stækka

Obtained from leg LL1.1.1. Flanks and fat by flank cut away. Hock sawn away.

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Energy distribution:
Protein 44%
Fat 55%
Unit Content ▼ ▲
Protein g 19.2 18.2 20.0
Carbohydrates g 0
Fat g 10.9 6.6 14.8
-of which saturated fatty acid g 5.03
Sodium mg 0.05
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