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NRF – Chicken & Apple Mince
£1.45Ingredients: 80% British Chicken Meat, 10% Bone, 10% Apple. Typical Analysis: Moisture 67.02%, Protein 15.77%, Fat 15.63%, Ash 3.53%, Crude Fibre <1%. -
NRF – Chicken & Beef Mince
£1.45Ingrediants: 40% British Chicken, 10% Bone, 50% British Beef. Typical Analysis: Moisture 71.80%, Protein 10.78%, Fat 11.74%, Ash 3.73%, Crude Fibre 4%. -
NRF – Chicken & Fish Mince
£1.45Ingrediants: 80% Minced Chicken, 10% Bone, 10% Sardines. Typical Analysis: Moisture 61.70%, Protein 16.35%, Fat 13.20%, Ash 6.65%, Crude Fibre 2.00454. -
NRF – Chicken & Lamb Mince
£1.45Ingredients: Chicken, Bone, Lamb - 45% British Chicken, 45% British Lamb, 10% Bone. Typical Analysis: Moisture 70.13%, Protein 11.66%, Fat 10.86%, Ash 4.35%, Crude Fibre… -
NRF – Chicken & Mango Mince
£1.45Ingredients: 80% British Chicken Meat, 10% Bone, 10% Mango. Typical Analysis: Moisture 64.66%, Protein 15.76%, Fat 17.61%, Ash 2.30%, Crude Fibre <1%. -
NRF – Chicken & Papaya Mince
£1.45Ingredients: Chicken meat and bone 90%, Papaya 10% Typical Analysis: Moisture 67.02%, Protein 15.77%, Fat 15.63%, Ash 3.53%, Crude Fibre <1%. -
NRF – Chicken & Strawberry Mince
£1.45Ingredients: Chicken meat and bone 90%, Strawberry 10%. Typical Analysis: Moisture 67.70%, Protein 17.9%, Fat 8.9%, Ash 4.5%, Crude Fibre <1%. -
NRF – Duck & Blueberry Mince
£1.45Ingrediants: Duck meat & bone 90%, Blueberry 10% Typical Analysis: Moisture 52.43%, Protein 13.82%, Fat 18.05%, Ash 3.04%, Crude Fibre 1.34%. -
NRF – Duck & Butternut Squash Mince
£1.45Ingredients: Duck meat 80%, Bone 10%, Butternut squash 10%. Typical Analysis: Moisture 61.84%, Protein 18.42%, Fat 14.58%, Ash 4.26%, Crude Fibre 1.74%. -
NRF – Duck & Lamb Tripe Mince
£1.45Ingredients: Duck meat & bone 50%, Lamb tripe 50%. Typical Analysis: Moisture 61.84%, Protein 18.42%, Fat 14.58%, Ash 4.26%, Crude Fibre 1.74%. -
NRF – Duck & Sweet Potato Mince
£1.45Ingredients: Duck meat 80%, Bone 10%, Sweet Potato 10% Typical Analysis: Moisture 59.51%, Protein 18.58%, Fat 15.438%, Ash 4.1%, Crude Fibre 2.38%.











