INGREDIENTS:
30% whole oily fish either makerel, sardines, sprats or salmon
4% ox liver
4% ox spleen/kidney
15% ox lung or lamb lung
15% ox heart
12% ox tongue
10% ox trim
5% Duck bone
5% Duck meat
NUTRITIONAL ANALYSIS PER 100G:
Water 64.9
Protein 17.1
Fat 14
Ash 1.5
Fibre 2.4
top of page
bottom of page

