Pork lungs frozen. Every organ is removed; they must all be intact. Lungs are then dried and disinfected to prevent tears. No clots, bruisers, or parts of the trachea connected. No limitations on weight or color.
Proximate Analysis:
Protein: 10.11%
Fat: 1.79%
Moisture: 88.39%
Ash: 0.68%
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