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SPAM® Tocino 12/340g

SPAM® Tocino 12/340g

Hormel Product Code: 116000

GTIN: 10037600160008

SPAM® Tocino 12/340g
The Philippines love the SPAM® brand! And the makers of the SPAM® brand loves the Philippines! As a token of our love for this country, we have created a Filipino Flavor — SPAM® Tocino! It has just the right mixture of sweet and meaty to satisfy your craving for Filipino cuisine.
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Preparation Instructions
Menu Ideas
Nutritional Information
Storage & Sizes

Preparation Instructions

FULLY COOKED, READY TO EAT - COLD OR HOT Slice SPAM® Tocino and heat as suggested: TO FRY: Place in frying pan and add enough water to cover slices. On medium heat, cook until water is reduced, forming a syrup. Once the slices start to caramelize, lightly dress with vegetable oil. Turn up heat to sear and caramelize on both sides. Serve warm and enjoy! TO BAKE: Place slices on baking pan. Bake at 425°F for 10 minutes.

Nutritional Information

Nutrition Facts

Serving Size 56 Grams

Amount Per Serving
Calories 170 Calories from Fat
% Daily Value*
Total Fat 13 17%
Trans Fat g
Cholesterol 40mg 3%
Sodium 420mg 18%
Total Carbohydrate 7g 3%
Dietary Fiber g %
Sugars 6g
Added Sugars 6g 12%
Protein 7g
Vitamin A %
Vitamin C %
Vitamin D %
Potassium 2%
Calcium %
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

product of u.s.a. / produit des É.-u.a. ingredients: pork, sugar, water, modified potato starch, salt, sodium phosphates, flavour, spices, spice extracts, sodium nitrite. ingrédients : porc, sucre, eau, fécule de pomme de terre modifiée, sel, phosphates de sodium, saveur, Épices, extraits d’épices, nitrite de sodium.

Allergens

no big 9 allergens present

Storage & Sizes

Storage

Storage TempRecommended: 21˚C (Max: 32˚C and Min: 4˚C)
Storage MethodKeep Dry and Cool

Metric Product Information

Pallet Pattern14 x 12 = 168
Total Code Days1095
Case Dimensions33.02cm L x 24.46cm W x 8.59cm H
Cubic Meters0.0068
Net Weight4.08kg

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