Chorizo GOURMET GRIND®

$11.90

Chorizo GOURMET GRIND®

$11.90
$11.90
Preservative Free
Nitrate Free
Colour Free

Ready made gourmet grinds, ( MINCE )  containing only free range meat with the ingredients already added to save you time.

450g pack perfect for meals for 4-5 people 

Free range pork shoulder, with spices  (Hot Smoked Paprika, garlic, paprika) 

Gluten Free, Dairy Free, Preservative Free, Nitrate Free, Colour Free

NUTRITIONAL INFORMATION:( per 100 gm ) 

ENERGY 967KJ

PROTEIN 16.1 g

-gluten 0 g

FAT-TOTAL 13.3 g

-saturated 7.1 g

CARBOHYDRATES 0.7 g

-sugars 0.4 g

SODIUM 570 mg 


 


 

Free range pork shoulder, with spices (Hot Smoked Paprika, garlic, paprika)

Customer Reviews

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Nutritional Information
Energy 967 KJ
Protein 16.1 g
-gluten 0 g
Fat, total 13.3 g
-saturated 7.1 g
Carbohydrate 0.7 g
-sugars 0.4 g
Sodium 570 mg

Shipping & Returns

Orders:

Please note - we make to order and so your order is custom manufactured on the Monday. Once you have placed your order and we have accepted it we are unable to refund it.

Shipping:

We take tremendous care to ensure your products arrive to you in premium condition.

We will typically send your products to you chilled. We use cardboard boxes with a wool liner which are designed for the efficient transportation of chilled goods. They are also fully recyclable.

We use New Zealand Post for our deliveries.

Please include a contact number in case NZ Post need to contact you.

We cannot deliver to rural addresses. If you live is a rural location, please contact us on sales@frankssausages.co.nz so we can arrange the best way of delivering to you. If you still want us to deliver to a Rural address - this is done so at your own risk. We charge $14.99 if you want to take this option.

We offer FREE SHIPPING on all bulk orders over $100 NZ Wide. Shipping cost is currently $9.99.

PLEASE NOTE CAREFULLY. Orders received by 8pm Sunday will be manufactured on the Monday of that week and typically sent on the Wednesday or Thursday. Orders received after this deadline will be made and sent the following week.

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