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Tarte auvergnate au jambonneau de porc français et à la fourme 10x140g vin rouge loire it is made with milk Race:Charolais 1kg it is made with milk from the Pays d'Auge region The sausage is matured for many months in salty air and smoked over a beechwood fire in an old fashioned chimney Its charcuterie salads range from the classic vinaigrette beef snout to vinaigrette pork tongue Number of servings: 10 quiches of 140g
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