El Mexicano Pork Chorizo
9 oz (255 g)
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Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: (1) Remove casing, add desired amount of chorizo to cooking pan. (2) Stir chorizo with a low heat for a minimum 10 minutes or until it reaches a minimum temperature of 170 degrees F as measured by the use of a food thermometer. (3) When chorizo is thoroughly cooked add eggs, beans, potatoes if desired. Keep refrigeraged. Remove casing and cook before eating.
Product Details
Gluten free. U.S. inspected and passed by Department of Agriculture. www.marquezborthers.com. (408) 960-2700. Product of USA.Nutrition Facts
Serving Size: 2.5 Ounce
Servings per Container: About 4
Calories | 170.00 kcal |
Total Fat | 13.00 grm (17.00% RDA) |
Saturated Fat | 5.00 grm (25.00% RDA) |
Cholesterol | 120.00 mg (40.00% RDA) |
Sodium | 700.00 mg (30.00% RDA) |
Potassium | 308.00 mg (6.00% RDA) |
Total Carbohydrate | 3.00 grm (1.00% RDA) |
Dietary Fiber | 2.00 grm (7.00% RDA) |
Protein | 10.00 grm |
Calcium | 23.00 mg (0.00% RDA) |
Iron | 2.18 mg (10.00% RDA) |
Vitamin D | 0.28 mcg (0.00% RDA) |
Trans Fat | 0.00 grm |
Gluten Free | |
Added Sugars | 0.00 grm (0.00% RDA) |
Gluten | 0.00 |
MetricServingSize | 70.00 grm |
Total Sugars | 0.00 grm |
Ingredients
Pork Byproducts (Salivary Glands, Lymph Nodes, Fat), Pork, Vinegar, Salt, Citrus Fiber, Spices, Red Pepper, Oleoresin Paprika, Sodium Nitrite, Garlic Powder.Manufacturer
Marquez Brothers International, INC.
San Jose, CA 95138
UPC
00042743179902