£3.29
Satisfy your cravings with Peperami Firestick, a fiery, flavourful snack perfect for a quick and delicious treat. These gluten-free sticks are made with 100% pork, offering a high-protein snack option. Perfect for lunchboxes or an anytime snack.
- Gluten-free: Suitable for those with dietary restrictions.
- High in protein: A satisfying and energising snack.
- 100kcal per stick: Perfect for portion control.
- Extra hot flavour: Adds a kick to your day.
- Convenient packaging: Ideal for on-the-go snacking.
- £3.29
£0.00- £3.29
- Unit price
- per
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Description
xRecycling Info
Do Not Recycle: Whole Packaging.
Allergy Advice
Free From: Cereals Containing Gluten.
Life Style
Gluten free.
Net Content
20 Grams
Nutritional Values
| Nutrient | Per 100g | Per slice |
|---|---|---|
| Energy | 2077kJ/502kcal | 415kJ/100kcal |
| Fat | 44g | 8.8g |
| of which saturates | 18g | 3.6g |
| Carbohydrates | 4.4g | 0.9g |
| of which sugars | 2.6g | 0.5g |
| Protein | 22g | 4.4g |
| Salt | 4.0g | 0.80g |
| *% of Reference intake of an average adult (8400kJ/2000 kcal) | ||
| **20g stick = 1 portion |
Storage
For best taste keep chilled, but does not require refrigeration. Best before: see date on the edge seal
Product Information
Pep up snack time Get a protein Kick with Peperami: When hunger strikes, you’re gonna need a proper protein-y snack to give you the energy to get through the day! Peperami Original, Hot and Firestick salami, all made from 100% pork. Great lunchbox filler To find out more, visit www.peperami.tv
Safety Warning
Transparent casing around the salami is not edible.
Regulated Product Name
Extra hot, smoked pork salami sausage.
Storage Type
Chilled
Features
* Source of protein. * Made from 100% Pork. * Gluten Free.
Ingredients
Pork , Iodised Salt [Salt, Potassium Iodate] , Spices , Dextrose , Flavourings , Pork Fat , Flavour Enhancer [Monosodium Glutamate] , Preservative [Sodium Nitrite] , Beechwood Smoke , Made with 143g Pork and Pork Fat per 100g finished product, as some moisture is lost during curing and drying .
