THE ELEMENTS OF SMOKE, SALT, AND MEAT
Coming Soon: Our indulgent, smoked cultured Japanese quail spread.
Smoked over American Hickory. Bold enough to stand alone, friendly enough to get along with just about everything.
Whether whipped into other ingredients, served alongside sourdough, or eaten by the spoonful, its delectable elements of smoke and umami elevate any dish (or spoon) it meets.
- Steak basted in, and garnished with, The Smoked Quail_
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THE INGREDIENTS AND NUTRITION
THE SMOKED QUAIL, OUR FORGED SMOKED SPREAD — COMBINING THE ELEMENTS OF SMOKE, SALT, AND MEAT.
Harvested sustainably in Sydney, Forged cultured Japanese quail is crafted with a precision inspired by master brewers and half a decade of tests, trials and proven results.
The Smoked Quail has allergens of Milk only.
Unsalted butter (pasteurised cream (from milk)), cultured Japanese quail (40%), water, glucose, salt.
ALLERGENS: Milk.
PER 100G
PER SERVING (30G)
TOTAL ENERGY (kJ)
1940kJ
582kJ
PROTEIN
5.2G
1.6G
FAT
47.5G
14.3G
SATURATED FAT
34.2G
10.3G
CARBOHYDRATES
4G
1.2G
SUGARS
1.4G
<1G
SODIUM
140MG
42MG