Savory Sancocho

Hearty, homestyle flavor with every simmered spoonful

DESCRIPTION

Rustic, homestyle broth with chicken and roots

ITEM NUMBER:395

WHAT’S INSIDE :

Chicken stock (double filtered water, antibiotic free chicken bones, carrots, celery, yellow onions, garlic, black peppercorns, bay leaf, dill, parsley), diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), yellow onions, yucca, white potatoes, sweet potato, corn, antibiotic free chicken, celery, carrots, beef, pork shoulder, suntan peppers, plantains, cilantro, garlic, expeller pressed canola oil, lemon juice, kosher salt, oregano, black pepper, nisin preparation..alaluna.space/wp-admin/post.php?post=1166&action=edit

Meet base

Nutrition facts

Servings per container: 27.5
Serving Size: 8 oz (226g)
Amount per serving Calories: 140

Nutrient

Amount per Serving

% Daily Value*

Total Fat

3.5g

4%

Saturated Fat

0.5g

3%

Trans Fat

0g

--

Cholesterol

20mg

6%

Sodium

440mg

19%

Total Carbohydrate

20g

7%

Dietary Fiber

3g

9%

Total Sugars

5g

--

Includes Added Sugars

0g

0%

Protein

9g

--

Vitamins & Minerals

Nutrient

Amount per Serving

% Daily Value*

Vitamin D

0mcg

0%

Calcium

41mg

4%

Iron

1mg

6%

Potassium

499mg

10%

* % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general advice.

  • Soups should be stored at or below 38 degrees F (but above 28 degrees F to prevent freezing).
  • Soups should never be frozen as recipes are formulated for fresh handling.
  • Soups must be reheated from a chilled state to at least 165 degrees F within 2 hours, and held at that temperature for at least 15 seconds.
  • Once reheated, soups should be held at 150-155 degrees F for food service.
  • Shelf life
    60 Days
    Net weight of bag
    6.9lbs
    Net weight  of case
    13.8lbs
    UPC Code
    6 35508 54881 7
    Temp Zone
    Refrigerated
    Bags per case
    2
    Gross weight
    14.4lbs
    Packer
    Hale and Hearty

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