Just duck - nothing else. At napani, we also pay attention to good quality in our own nutrition. Therefore, it is natural and important for us that our four-legged friends get only the best in their bowl for the sake of their health. Following the motto: "your dog is what it eats." We only have one source of meat in the can - and it is gently steam-cooked. This way, as many vitamins and minerals as possible are preserved in the meat. To obtain a species-appropriate, complete diet, mix our basic food, vital supplements, and vital oils. Mixing is possible! • Duck meat from regional farming • Naturally gently steam-cooked • CO² neutral production • Hypoallergenic • Suitable for dogs with sensitive stomachs • Monoprotein • Easily digestible protein source • Suitable for raw feeding - substitute if raw feeding is not tolerated • Algae as a natural binding agent • Free from colorings, flavorings, and fillers • Free from attractants • Free from grains and gluten What's inside: Duck meat is a high-quality protein that provides all the essential amino acids dogs need for muscle building, immune system, and cell function. It contains healthy fats - especially unsaturated fatty acids that strengthen skin and coat and a high iron content. Iron promotes blood formation and helps supply cells with oxygen. B vitamins, e.g., B3 (niacin) and B6, are also abundant. These are important for energy metabolism and the nervous system. Duck meat is well-tolerated - especially for allergy sufferers, but rich in fat. Therefore, it is only suitable in small amounts for dogs that need to watch their weight. For your information: When steam-cooking the meat, which in our case consists of 65% muscle meat and 35% offal, meat juice can escape. Depending on the type of meat used (e.g., young or older animal) and its texture, the contents of the can may look different. The muscle meat consists, among other things, of connective tissue, which contains collagen. Tendons and cartilage also consist of collagen. This collagen slowly turns into gelatin during cooking - this soft, wobbly mass that is also known from cake glaze. This gelatin, in turn, is responsible for ensuring that the meat does not dry out but becomes juicier with prolonged cooking time. Since we naturally bind our pure meat varieties with algae, the consistency is subject to uncontrollable fluctuations. So if there is more gelatin in the product, it has nothing to do with the quality. On the contrary, dogs even love this wobbly part. Due to storage in artificial casing, which naturally contains no aluminum, the meat may discolor slightly at the edge. This means that when you cut the sausage, the edge may be darker than the core. However, this does not affect the quality. Your dog will enjoy it.