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Dry and roquefort flavored sausage
This recipe is at the crossroads of 2 symbols of Aveyron Gastronomy: roquefort and dry sausage ! And the result is worth tasting...
Tasting tip : plain with a slice of bread and a glass of red wine !
Composition : Pork meat, Roquefort, salt, thickener, sugar, pepper.
Delicatessen : Alain Ginisty
Origin : Sebazac-Concourès, Aveyron (France)
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