Description
This pork curry recipe cooked by Peny is ideal for your fishing trips, airsoft sessions or even for building your food stockpile.
Indeed, with a 4-year shelf life, avoid frequent stock rotation.
This delicious recipe is cooked in Brittany using meat from France, specifically from the Bleu-Blanc-Coeur programme.
Peny's pork curry recipe offers:
- A delicious recipe to slip into your backpack
- Made in France
- A 4-year shelf life
Ingredients: Cured and precooked pork 40% (pork* (origin: France), water, salt, pea starch, gelling agent: E407), precooked basmati rice 22%, water, carrots, onions, coconut milk powder (coconut milk, maltodextrin, milk proteins), rapeseed oil, spices (including curry), garlic, modified maize starch, ginger. * From the Bleu-Blanc-Coeur programme
Allergens: Milk
Storage: Store in a dry, temperate place. After opening: keep refrigerated and consume within 48 hours.
Preparation: Pour the tin contents into a saucepan and heat gently for 8 minutes.
Nutritional values
| Composition |
Per 100g |
Per product |
| Energy value in Kcal |
166 |
498 |
| Energy value in Kj |
693 |
2079 |
| Lipids (g) |
7.5 |
22.5 |
| Of which saturated fats (g) |
3 |
9 |
| Carbohydrates (g) |
13 |
39 |
| Sugar (g) |
0.6 |
1.8 |
| Fibre (g) |
4.9 |
3.3 |
| Proteins (g) |
11 |
33 |
| Salt (g) |
0.8 |
2.4 |
- Weight without packaging (g)
- 300
- Weight with packaging (g)
- 350
- Preparation time (min)
- 8
- Number of portions
- 1
- Shelf life (from date of manufacture)
- 4 years
- Packaging
- Aluminium tray
- Best before
- 30/11/2029
- Preparation type
- Cooked and sterilised
- Type of cooking
- Asian
- Country of origin
- France
- Ingredients
- Cured and pre-cooked pork 40% (pork* (origin: France), water, salt, pea starch, gelling agent: E407), pre-cooked basmati rice 22%, water, carrots, onions, coconut milk powder (coconut milk, maltodextrin, milk proteins), rapeseed oil, spices (including curry), garlic, modified maize starch, ginger.* From Bleu-Blanc-Coeur certified farms
- Preparation method
- Pour the contents of the tin into a saucepan and heat gently for 8 minutes.