Lamb, Beef and pork make up the 80% meat, in ratios of 20% lamb, 20% pork, 30% beef 10% turkey meat 10% turkey bone 5% either pig, lamb or ox liver 5% either pig testicle, ox kidney or ox spleen. We use 30% heart, 20% meat, 20% lung in this mix as well as the 10% offal and 20% turkey
Typical analysis 100g
Water 62.6, Protein 17.54, Fat 17.1, Ash 1.2, Fibre 1.5