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Home Products Ingredients & Seasonings Jellies, Relishs and Chutneys Tracklements Particularly British Piccalilli 230g
Tracklements Particularly British Piccalilli 230g

Tracklements Particularly British Piccalilli 230g

Tracklements

10,64 €

Product not available

A traditional British condiment, inspired by Indian chutneys and pickles. Prepared with vegetable pickles cut into small pieces and wrapped in a mustard sauce. Ideal for accompanying cheddar, cold meat, and especially pork pies.

Gluten Free

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Product Description

The traditional, British condiment for Cheddar, cold meats, and especially crusty pork pies. Tracklements version of this curious mustard pickle packs a punch of sharpness and crunch, just as it should.

Ingredients:

Vegetables (55%) (Cauliflower, Gherkins, Silverskin Onions, Red Peppers, water, acidity regulator: acetic acid, salt, firming agent: E509, preservative E223 (SULPHITES))), MUSTARD (21%) (Water, MUSTARD Seed, Spirit Vinegar, Salt, tumeric), Cider Vinegar, Raw Cane Sugar, Water, Sea Salt, Cornflour, Turmeric, MUSTARD Flour.

Allergens:

See ingredients in UPPER CASE. Gluten Free.

Storage:

Keep in a cool and dry place. Refrigerate after opening.

Usage Suggestions:

Great with Cheddar cheese and cold meats.

Country of Origin:

United Kingdom

Nutritional information:

Typical Values: Per 100g
Energy 282kJ
67kcal
Fat
of wich saturates
1,1g
0g
Carbohydrate
of which sugars
11g
7,8g
Protein 2,1g
Salt 1,6g

Distributed by:

Socilink Lda
Rua Quinta dos Álamos n.º 3
2625-577 Vialonga

Notice about our product information:

Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.

SKU# S11231
EAN# 5019378003945
ITF14# 05019378003945
Net Content 230g
Gross Weight 0.4kg
Units per box 6
Catalog Page 183
Conservation ambient

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