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Boars Head Cracked Pepper Mill Turkey Breast

Boars Head Cracked Pepper Mill Turkey BreastBoars Head Cracked Pepper Mill Turkey Breast

4

Guaranteed Fresh

At least 4 days from delivery

  • Description

    Lightly smoked to enhance the natural flavor, while staying tender and moist, we love this zesty skinless turkey breast. A light coating of cracked black peppercorns and paprika adds just enough heat to amp up any sandwich or chef's salad. Delicious paired with cool avocado and alfalfa sprouts on toasted wheat bread.
    Claims
    • Low Fat
    • American Heart Association
    • No MSG
    • Dairy Free
  • Nutrition
    Nutrition Facts
    Serv. Size 2 oz. (56g)
    Servings vaired
    Amount Per Serving
    Calories 60Calories From Fat 10
    % Daily Value *
    Total Fat 1g2%
    Saturated Fat 0g0%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 30mg10%
    Sodium 460mg19%
    Potassium 170mg5%
    Total Carbohydrate 0g0%
    Dietary Fiber 0g0%
    Sugars 1g
    Protein 13g
    Vitamin A **
    Calcium **
    Vitamin C **
    Iron 2%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Calories:2,0002,500
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4

  • Ingredients

    Turkey Breast Coated With Pepper And Paprika, Cured With: Water, Salt, Sodium Phosphate, Sugar, Natural Flavorings, Sea Salt.

  • More Information

    Turkey Rating
    rating 4 out of 5, Lean Lean
    rating 3 out of 5, Moist Moist
    rating 3 out of 5, Salty Salty
    rating 1 out of 5, Sweet Sweet

Boar's Head Cracked Pepper Mill Turkey Breast

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$11.99/lb
Note: limit 6
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Actual weight may vary from estimate due to seasonality and/or sourcing.