Circulaire actuelle Fortinos - Valable à partir du 12.01 au 18.01 - Page n° 5

Les produits de cette circulaire

organic meat pork bacon sausage chicken chicken breast fish salmon haddock fish fillet fresh frozen fillet pork loin breast boneless shrimp pc® orange maple

CY Fresh Ontario pork kg Casing : Spices MEAT CURING 2 WEEKS! | En. D — pork loin: » pork belly.… bonelins F pork à whole onhai? whole'or GteT F 2) capicolla butt : 06000 = < À ñ à Windsor à # iodized salt BR — f 1°°° - 39% ù : 8.80% 4.398 8.80%g 7 12° # ÿ » # P À sl id Mail 34 Ib RES pork loin center cut 7.69%e pork loin combination chops, sirloin and rib portion bone in Ade whole F rt chops bone in bone in 11.00%g = 24 / > a NES 192 24% 82 pork liver pork hocks. or sausage casing pork loin = Ib or center cut chops or roast boneless 84 oh 2 pork tail or feet 6.59%, 4.39X8 5.49/%k Ft D a EG ati © Yorkshire Valley Farms organic W 5 boneless skinless @ chicken breasts À frozen = poses See iders or. 9“: stuffed icon Maple Leaf bacon 9 varieties, selected varieties selected varieties frozen 3758 500 g 560 g 1kg fresh haddock fillets E or PC® Pacific | | Toppits salmon nc white cooked shrimp LA 2 D portion 454 g | | V. NO WASTE 31/40 per Ib, È À: or orange roughyl È Ta Neck Bly frozen, 400 g L fillets 400 8, frozen | Æ — ge À LS À OO rer: fresh Atlantic pe a CES fish fillets 99 salmon fillet Ÿ selected vareties, frozen 33.04%4g 30.84/%4g 59 8 each Fe FORT 4