24.50zł
90 in stock
Argentina Pork Luncheon Meat is made from a blend of tender meats seasoned with salt and select spices. A sarap-Pinoy version of the classic Chinese-style luncheon meat!
| Weight | 0.340 kg |
|---|
A LEGENDARY PRODUCT
Find all the authenticity of Hereford corned beef in its 340g version to make a host of delicious and satisfying recipes.
Argentina Corned Beef is an established and the No. 1 corned beef brand that has the food qualities consumer most value – it is filling, deliciously flavorful, has meaty strands, is packed with protein, made with 100% pure beef and fortified with zinc and iron to help boost the immunity. “Siguradong Busog ang Breakfast mo!”
Bangus Belly Fillets seasoned, spiced and cooked to perfection.
For generations, Ligo Sardines in Tomato Sauce and Chili have remained trusted staples, delivering the trusted quality and rich flavors that consumers continue to rely on.
Dive into the classic Filipino cuisine with Mega’s Sardines in Tomato Sauce. In a convenient 155 g can, you will find tender sardines immersed in a rich, velvety tomato sauce. This ready-to-eat snack or quick, satisfying meal base combines the freshness of the sea with the universal, beloved taste of tomatoes.981
Corned Beef Klassisch consists of cured, tender beef preserved in a classic tin can with a pull tab for easy opening tulip.degls-eberlein.de. The meat is fully pre-cooked and ready-to-eat. You can enjoy it cold—thinly sliced on sandwiches—or fry it for a savory, indulgent snack
Flavor: Kalamansi
Serves Happiness for: 2
The ultimate favorite that brings the well-loved Kalamansi flavor that everyone enjoys.
Mega Sardines offers the freshest and most delicious sardines, packed within 12 hours from catching to canning. Available in EASY-OPEN-CANS suited for your in-home convenience.
Chaokoh Coconut Milk is a well-known Thai brand of coconut milk, widely used in Asian and international cooking. It’s made from the pressed flesh of mature coconuts and is valued for its creamy texture and rich coconut flavor.
