HIGH QUALITY IN ALL PRODUCTS
The gooseneck is obtained by separating the boneless center piece of the leg, ball polish and Shank along natural seams. It shall exclude all bones, cartilage, ligaments and connective tissue opaque thick white flesh that separates the pulp ball.
RECOMMENDATIONS FOR PRODUCT USE
Once the package is opened, keep refrigereted at a temperature of 0-4º C. Consumption of the product after opening 2 to 3 days. Instructions: Cooked before consumption, approximately 10 to 12 minutes or until the internal temperature of the meat reaches 60-65ºC (141-146º F).