Duck breast strips
·Cut into large pieces for easier chewing
·Baked at a low temperature of 60 ° C, retaining the original nutrients, with moderate gnawing resistance
·Selected duck meat, light and odorous with clear fire, beautiful fur and tear marks removed
·Baked at a low temperature of 60 ° C, retaining the original nutrients, with moderate gnawing resistance
·Selected duck meat, light and odorous with clear fire, beautiful fur and tear marks removed
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Applicable objectsdog