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Cassoulet au porc
Cassoulet au porc by Jean Larnaudie, Larnaudie (Meats And Their Products). Greenveil has not yet assessed this product's safety signals.
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de préparation : 10 minutes Bonne ! 1 Cassoulet de Castelnaudary au Porc : ff„ngots 40%, saucisses de Toulouse 19} (viande de pore sel) de porc), bouillon (eau, couennes et os de porc, concentré de sel), dtépaule de pore 1606 eau, graisse de canard, arômes (dont de muscade, girofle, arôme poivre, sel, acidifiant : 830), arômes naturels, dextrose, extrait d'épia de céleri, soja, gluten et Œuf, *origine : UE, Preparation tips: for around 10 minutes. Enjoy meat! Castelnaudary Pork Cassoulet nutmegl (love, herbs of Provence, flavouring of pepper, garli( pulp (gaffiÇ ècldlt) 830), natural flavourings dextrog spics extract of celery, soya, gluten and egge 1127 kcai ; Matières / fit cf 292 Gtocìdes ! fit / I F&es 2,82 , i , la date ifidtqJée ! Best stre a SERVICE : 3 113010 136182
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