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.

Guaranteed Value Luncheon Meat
Guaranteed Value Luncheon Meat
Guaranteed Value Luncheon Meat
Guaranteed Value Luncheon Meat
Guaranteed Value Luncheon Meat
Guaranteed Value Luncheon Meat
Guaranteed Value Luncheon Meat
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Guaranteed Value Luncheon Meat.

ItemMaster Dimensions
Length, IN 2.15
Height, IN 3.2
Width, IN 4.0
Weight, LB 0.81
special attributes
Units In Package 1
Package Type CAN
Package Size, OZ 12.0
Net Weight, OZ 12.0
Country Of Origin USA
Ingredients Pork, Salt, Water, Sugar, Sodium Nitrite.
Directions Fully cooked, ready to eat - cold or hot. Preparation instructions: To fry: Fry slices in skillet until golden brown on both sides. To bake: place slices on baking pan. Bake at 425 degrees F for 10 minutes. To microwave: place slices on microwave-safe plate. Heat on high for 1 1/2 - 2 minutes or until hot. To broil or grill: place slices on broiler pan or grill. Broil or grill 2 minutes on each side until golden brown.
Marketing Description Guaranteed Value® Luncheon Meat. Made with pork. U.S. inspected and passed by department of agriculture.
Other Description Quality guaranteed or your money back. Gluten free. No MSG added. 1-877-846-9949. ©2012 Ahold Licensing, Sarl.
Ecommerce Description Guaranteed Value® Luncheon Meat. Made with pork. There is no MSG added. Free from gluten.
Nutritions
Number Of Servings 6
Energy 170
Total Fat, g 16
Saturated Fat, g 6
Trans Fat, g 0
Cholesterol, mg 40
Sodium, mg 790
Carbohydrates, g 0
Dietary Fiber, g 0
Sugars, g 0
Protein, g 7
Daily Percent Of Vitamin A 0
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 0
Daily Percent Of Iron 2
Reviews and questions about Guaranteed Value Luncheon Meat
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