ity Univers
oin in
80
ork L 1323 P Source
of New
ices
ing Serv
hire Din
Hamps
acts tion F NutSrizei4 oz
e
Win Barolo
Serving ing Fat 44 r Serv s from nt Pe Calorie lue* Amou ily Va es 172 % Da ri lo a C 8% Fat 4.9g Total Fat 1.7g ed at 24% Satur Fat 0g 16% Trans l .4mg stero 71 Chole 2mg 6. 38 m te 2.5g 2% Sodiu hydra Carbo Total 5g Fiber 0. ry ta ie D s 0.7g Sugar a in 24.2g sed on Prote are ba Values nt Daily y, * Perce calorie diet. urgund t, 2000 Loin, B Kosher Sal : Pork r, y IENTS lack Peppe , water, so D E R ING te, B (garlic nzoate, as il P O o in be Tomat ary, Garlic , sodium Rosem phoric acid os oil, ph m sorbate) ans iu be ss oy ta S : po GENS ALLER
: 20
Portion
: 4 oz
d : 25 Revise
eau
, kyerg
Mar 10
s Proces
mount
A
nts
ie Ingred
6/8# Name C LOIN Item BLS C /32 OZ 6 ORK, P D4 IL O 9 , IN Y CLN 949 GARL EMAR 1490 HERB, ROS ER 12/3# NT 3 A H S R 5 U O K TA 390 SALT, K RES 2178 PEPPR, BL ASTE 6/10 4130 TOMATO, P NDY U 7105 LIQ, BURG 1625
d of Metho
ration
Prepa
Unit
LB 5.0000 LB 0.0312 LB 0.0312 LB 0.0312 LB 0.0312 LB 0.2500 QT 0.5000
Yield Vary .0000 1 Yes 1.0000 s e Y 1.0000 Yes 1.0000 s e Y 1.0000 Yes 1.0000 s e Y 1.0000 Yes
es. ngs. s. Degre asoni inute 350-F he se -40 m n to ith t ly 35 e w t v a o k m r i x at e po appro Prehe of th ized, tside e. ramel s. he ou e win il ca h t t n egree Rub t u h wit ven 0-F D the o glaze is 15 e n d e i r d u t an Place mpera paste al te mato ntern he to til i n Add t u t s o roa nue t Conti
fo NDB In 0) 78 (10 1 0122 33 (100) 0 1 H00 7 (100) 2 1 0266 6 (100) 8 1 0932 16 (100) 1 0260 3 (100) 7 4 5 0) 1 00 86 (10 1 0228