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Jambon de porc, sel, dextrosee$conservateurs (nitrite de sodium, nitrate de potassium). ous avons mis en ?uvre 159 g de jambon de porc pour obtenir 100 g de produit fini. Ce pròduit a subi une perte (feau durant le ocessus de sechage. OUVRIR 10 MINUTES AVANT CONSOMMATION. ion CONSOMMER
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