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I GREDIENTS : Viande (origine UE) ; seL sucres : lactose ï dextrose, saccharose (utilises uniquement pour la fermentation) I épices et plantes_aromatiques; rhums conservateur .hlitrate de potasskumyantioxydanls : acide ascorbique, ascorbgte de sodium ferments ; boyau collagénique, (175gr de viandes ont été pour fabriquer 100gr), produ\l sujet à dessiccation. fabriqué et
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