Ingredients:

Pork (88%), Water, Salt, Preservatives (Sodium Nitrite, Sodium Nitrate, Potassium Nitrate)
Remove hind foot by cutting beneath the os calsis below the shank, leaving the star bone evident.
Remove the leg by cutting through the Aitch bone 6cm from the ball joint. Saw the Aitch bone above
the ball joint and remove. The leg is tunnel boned with a maximum fat depth <10mm and star fat in.

Country of origin

Netherlands