Yakers Natural Dog ChewsMade with Himalayan Yak Milk YAKERS find their origin in the hills of the Himalayas.Originally made for human consumption, they are still widely eaten Normal 0 false false false EN-US JA X-NONE /* Style Definitions */table.MsoNormalTable{mso-style-name:"Table Normal";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-parent:"";mso-padding-alt:0in 5.4pt 0in 5.4pt;mso-para-margin:0in;mso-para-margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:12.0pt;font-family:Cambria;mso-ascii-font-family:Cambria;mso-ascii-theme-font:minor-latin;mso-hansi-font-family:Cambria;mso-hansi-theme-font:minor-latin;}by the Himalayan people and their dogs.They are made from a mix of skimmed Yak and Cow milk. A verysmall amount of limejuice and salt is added to coagulate (harden) the milk,which is then compressed into blocks and smoke dried for 28 days to give thechews their unique flavor. Depending on the size of your dog – as well as howdetermined he or she is – YAKERS can be an extremely long-lasting treat.The hard texture means dogs need to soften and work at thetreat before they’re rewarded with small pieces to chew off. So you get to keepthem happily entertained for a lot, lot longer.You can also put the small end pieces in the microwave for30 to 60 seconds until they puff up. Allow chew to cool and then give back toyour dog to finish the treat. COMPOSITIONYak and Cow milk (99.9%),Lime Juice, Salt. ANALYTICAL CONSTITUENTSCrude Protein 59.2%, Oils & Fats 5.2%,Crude Fibre 5.9%, Moisture 10.0%. FEEDING GUIDEPlease supervise your pet when feeding YAKERS and alwaysensure fresh drinking water is available. Once your dog has enjoyed the YAKERS,take the remaining small end piece and place it in a microwave on high for 30to 60 seconds until it puffs up. Allow chew to cool, and then give it back toyour dog to finish the treat! YAKERS are suitable for dogs over 4 months ofage. STORAGE GUIDEKeep your YAKERS in a cool dry place.
Trustpilot
2 weeks ago
4 days ago
