wet dog food, Duck

From our pure meat range – Duck pure, just like in nature!

Simply duck meat – nothing else. At napani, we also pay attention to good quality in our own nutrition. Therefore, it is self-evident and important to us that our four-legged friends also get only the best in their bowl for the sake of their health. True to the motto: "Your dog is what it eats." With us, there is only one single meat source in the can – gently steam-cooked. This way, as many vitamins and minerals of the meat as possible are preserved. To achieve a species-appropriate, nutritionally balanced meal, mix in our base food, vital supplements, and vital oils. Mixing is possible!

• Duck meat from regional farming
• naturally gently steam-cooked
• produced CO² neutral
• hypoallergenic
• suitable for dogs with sensitive stomachs
• single protein
• easily digestible protein source
• suitable for BARF 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 essential amino acids dogs need for muscle development, the 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. Duck also provides plenty of B vitamins, such as B3 (niacin) and B6. These are important for energy metabolism and the nervous system. Duck meat is well tolerated – especially by dogs with allergies – but rich in fat. Therefore, it should only be fed in small amounts to dogs that need to watch their weight.

For your information:

When steam-cooking meat juices may be released. Depending on the type of meat used (e.g. young or older animal) and its condition, the contents of the can may vary in appearance. Muscle meat consists, among other things, of connective tissue that contains collagen. Tendons and cartilage are also made of collagen. During cooking, this collagen slowly transforms into gelatin – the soft, slippery mass also known from cake glaze. This gelatin ensures that the meat does not dry out but becomes juicier the longer the cooking time.

Since we naturally bind our pure meat varieties with algae, the consistency is subject to uncontrollable variations. If the product sometimes contains more gelatin, this has nothing to do with quality. On the contrary, dogs even love this slippery part.