Pure Venison Sticks 50g
Our delicious Pure Venison Sticks are made from 100% Prime cuts of Venison, No Additives, No Preservatives, Nothing! They're Grain and Gluten Free and suitable for all dogs, no matter their breed or size. These treats are Hypoallergenic too, so great for those with allergies or sensitivities. Did you know Venison Meat is Rich in Omega 3? Highly palatable and easily digestible these Treats can be used for reward, training treats or for use with enrichment toys. Plus, being a part of our Award Winning Pure Range, these Sticks are suitable for puppies from 4 weeks old.
Check out our other Pure Range Products too!
Key advantages of these Venison Sticks include:-
- Grain and Gluten free
- Hypoallergenic
- Omega Rich
- High in Protein which aids muscle and tissue repair
- Responsibly sourced
- Suitable for puppies 4 weeks and over
- Great Reward or Enrichment Treat
- Easily Digestible
- Healthy and Nutritious
- No Additives or Preservatives
- Suitable for all breeds, sizes and ages
JR believes that keeping it simple is the best thing for your dog. That’s why our Pure Sticks contain only one ingredient…100% Prime cuts of Meat!
As with all natural chews, we recommend to supervise your dog while feeding and to ensure that fresh clean drinking water is always available.
JR Pet Products
Specifications
| Pack | 50g, 3 x 50g, 5 x 50g |
| Composition | 100% Venison Meat...that's it! |
| Analytical Constituents | Crude protein 37.6%, natural oils & fats 21.6%, moisture 6.3%, crude ash 11.4%, crude fibre 2.1%. |
Standard delivery within mainland UK is FREE on all orders over £50.
We accept all major credit and debit cards and our website uses encryption to keep your information secure. We cannot access your payment information, it's handed entirely by our payment gateway for your safety.
Specifications
| Pack | 50g, 3 x 50g, 5 x 50g |
| Composition | 100% Venison Meat...that's it! |
| Analytical Constituents | Crude protein 37.6%, natural oils & fats 21.6%, moisture 6.3%, crude ash 11.4%, crude fibre 2.1%. |
