Beef Neck Tendon Pieces Small (Paddywack) 1kg
£0.77Dried beef neck tendons (paddywack) in small pieces Sold in 1kg packs Ingredients: Beef
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Dried beef neck tendons (paddywack) in small pieces Sold in 1kg packs Ingredients: Beef
69p each Dried chicken strips. 1kg bags approx 50 per bag Ingredients: Nutritional Analysis:
A great low fat sensitive alternative to the popular pigs’ ear. Perfectly air-dried Easily digestible A clean odourless treat to have in the house
Dried Beef Ribs Sold in 1kg 100% BeefAnalysis: crude protein 36.36%, crude fat 7%, fibre 1%, moisture 2.25%, ash >40%
‘4.49 Dried rabbit skin with fur – rolled Great chew and natural de-wormer Sold in packs of 10 Ingredients: Rabbit
7.99 Comes in ready to sell bags in approx 15cm pieces. This tripe is made from the stomach lining of the buffalo and is dried to protect its natural flavour and texture. Buffalo tripe is a lean source of protein and is rich in essential nutrients. Tripe is not only tasty but also offers digestive…
99p each Dried plaice sticks, 15cm long Composition:100% Plaice. Analysis: Protein:87.7%, Fat:10.4%, Ashes:6.1%, Moisture:8.03%, Fibre:1,4%
69p each Dried pheasant strips. 1kg bags approx 57 per bag Ingredients: Nutritional Analysis:
Dried duck cubes. Bag up or sell loose weigh 1kg bags Ingredients: Duck meat 70%, Duck carcass 28.5%, Glycerin 1%, Salt 0.5% Nutritional Analysis: Protein 40.8%, Humidity 13.4%, Fat 34.2%, Ash 9.35%, Fibre 0.3% 2.49 / 50g
8.99 for 3 Sold as a pack of 3 in a ready to sell bag, but can also be split to sell singly. A large and long lasting chew that is great for dental health and keeping your dog engaged. Contains natural collagen and a good source of protein. Composition: 100% Buffalo.Analysis: Protein 71%, Moisture…
Dried Pork & Chicken Sausage Links – Grain Free Each sausage about 10cm long 1kg bags (approx. 54 sausages) Ingredients: 40% pork, 35% chicken, sweet potato, minerals Nutritional Analysis: crude protein 22.8%, crude oils & fats 18.1%, crude fibre 0.9%, crude ash 4.9%, moisture 17.2% 0.50 each
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