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This rub is perfectly matched to the strong taste of pork. Use: The ingenious play of aromas from locally grown spices make pulled pork, ribs and co the wonderfully juicy highlight of your barbecue party. Marinate the pieces of meat and refrigerate for 12-24 hours. Now off with it on the hot grid!
Additional information about the product
Designation
BBQ Rub Frankish, spice preparation, Old Spice Office, Ingo Holland
Seasoning. Caraway Frankish, rock salt, white sugar, coriander, onions, fenugreek, garlic, fennel seeds, celery, sweet peppers, paprika, SENF yellow, SENF brown, lemon zest, nutmeg. 250 g rub is enough for 6 - 9 kg of meat. Store cool, dry and protected from light.
Properties: No nutritional values need to be given.
Allergy Advice about the product (contain allergens) (31214) Celery Mustard