Last Updated: 26th February 2024

Meat Feast Topped Focaccia

La Boulangerie Pizza Puck : Sourdough (**Wheat** Flour (with Calcium, Iron, Niacin, Thiamin), Water, Fermented **Wheat** Flour (2.0%), Deactivated Yeast, Rapeseed Oil, Salt.), Cirio BIB : Pizza Sauce (Tomatoes (96.5%), onion (1%), sugar, salt, basil (0.5%), rehydrated oregano (0.3%), acidity regulator: citric acid.), Mozzarella : Diced : 10 x 10 mm (**Milk**, salt, lactic acid culture (**Milk**), rennet (microbial).), Chicken Breast Stirfry UK Red Tractor Halal (HALAL AT POINT OF SLAUGHTER), Pepperoni Slices (Pork, Pork Fat, Salt, Dextrose, Natural Paprika Flavouring, Chilli Powder, Natural Rosemary Flavouring, Garlic Powder, Paprika powder, Black Pepper, Ginger Powder, Antioxidant (E301), Starter Culture, Preservative (E250). Made with 125g of Pork per 100g of Finished Product), Brakes Rapeseed Oil : Extend Life (Rapeseed Oil, Anti-foaming Agent(Dimethylpolysiloxane).), LaBo Rosemary Focaccia Slabs 1x3, Maldon Sea Salt (SEA SALT), Sliced Cooked Ham 500g (Pork leg, Salt, Emulsifiers: E451(I) & E450, Preservatives: E250 & E251, Antioxidant E301)

 Contains

  • Gluten
  • Milk
  • Wheat

 May Contain

  • Eggs
  • Soya

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Mustard
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

Energy 1898kj 454kcal
22.68%
Fat 19.42g
27.74%
Saturates 9.81g
49.03%
Sugars 4.75g
5.28%
Salt 3.17g
52.88%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)189822.68
(KCal)45422.68
Fat (g)19.4227.74
of which saturates (g)9.8149.03
Carbohydrates (g)41.2415.86
of which sugars (g)4.755.28
Protien (g)26.5853.16
Fibre (g)2.720
Salt (g)3.1752.88
Weight (g)220.9-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.