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Duck terrine with ceps
Serve cold with salad leaves or prepared a French south-ouest entrée, with green salad, Quercy terrine, foie gras...
Composition : Pork meat and fat, duck meat, milk, pork lever, ceps 2%, eggs, salt, pepper, spices.
Craftsman : François Sudreau
Origin : Cahors, Lot (France)
With this product, we suggest you :
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100g jar. |
200g box |
250 ml bottle |
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