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Pork Leg (Rump Half)
Turkey Leg Meat and Skin
Turkey Leg Meat (Cooked, Roasted)
Pork Leg (Whole, Cooked, Roasted)
Soy Protein Concentrate (Crude, Protein Basis, Produced By Acid Wash)
Chicken Leg Meat and Skin (Roasted, Cooked)
Chicken Leg Meat and Skin (Stewed, Cooked)
Pork Composite of Trimmed Leg, Loin, Shoulder, and Spareribs
Lamb Leg (Sirloin Half, Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Chicory Roots
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