Duck meat is dark and firm, strong and intense in flavour and is considered particularly nutritious. It also contains high-quality protein as well as essential vitamins and minerals.

We deliberately avoid the use of pork gelatine in our fine jelly and instead use a jelly made from carob bean gum - a natural binding agent made from the seeds of the carob tree. The evergreen carob tree is not only known as a medicinal plant, but also as a food. The seeds and fruits have long been valued for their many healing substances and are used in a variety of ways.

Thanks to its high moisture content, our wet food in jelly naturally supports normal fluid intake through food.

Composition:

100 % duck* (meat, heart, stomach, liver, neck).

Analytical constituents:

9.3 % crude protein, 2.0 % crude fat, 1.5 % crude ash, 0.4 % crude fibre, 0.07 % calcium, 0.08 % phosphorus. 84.7 % moisture content.