Listex is a technology company that does not distribute products, that's why there is no opportunity to buy or sell any goods on this site.

Eckrich Skinless Polska Kielbasa
Eckrich Skinless Polska Kielbasa
Eckrich Skinless Polska Kielbasa
Eckrich Skinless Polska Kielbasa
Eckrich Skinless Polska Kielbasa
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Eckrich Skinless Polska Kielbasa.

ItemMaster Dimensions
Length, IN 1.195
Height, IN 2.871
Width, IN 9.702
Weight, LB 1.075
special attributes
Units In Package 1
Package Type PACKAGE
Package Size, OZ 16.0
Net Weight, OZ 16.0
Seasonal N
Ingredients Meat Ingredients (Pork, Beef), Mechanically Separated Turkey, Water, Corn Syrup, Contain 2% or Less of Modified Food Starch, Salt, Potassium and Sodium Lactate, Dextrose, Flavorings, Mechanically Separated Chicken, Autolyzed Yeast, Monosodium Glutamate, Sodium Phosphates, Sodium Diacetate, Ascorbic Acid (Vitamin C), Sodium Nitrite.
Temperature Indicator Chilled
Directions Keep refrigerated. Once opened, use within 7 days.
Marketing Description Eckrich® Skinless Polska Kielbasa. Since 1894. Made With Pork And Turkey, Beef Added. Fully Cooked. U.S. Inspected and Passed by Department of Agriculture EST. 3JC. Net Wt 16.8 OZ (1.05 LB) (476 g).
Other Description Eckrich and the E house design are registered trademarks of Jonmor Investments, Inc. 1-855-411-7675. For comments or questions, Contact us at www.eckrich.com.
Ecommerce Description Eckrich® Skinless Polska Kielbasa. It is made with pork, turkey and beef added. This is fully cooked food.
Nutritions
Number Of Servings 8
Energy 180
Total Fat, g 15
Saturated Fat, g 5
Trans Fat, g 0
Cholesterol, mg 35
Sodium, mg 590
Carbohydrates, g 5
Dietary Fiber, g 0
Sugars, g 1
Protein, g 6
Daily Percent Of Vitamin A 0
Daily Percent Of Vitamin C 10
Daily Percent Of Calcium 2
Daily Percent Of Iron 2
Reviews and questions about Eckrich Skinless Polska Kielbasa
Log in to leave a review:
Subscribe to new reviews
Subscribe to new reviews
Further instructions are sent to the specified Email
Subscribe to the newsletter