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Cod liver smoked beech wood or alder
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You can serve this delicious cod liver on a toast or on a slice of bread with a dash of salt and lemon juice... add chervil and a slice of lemon for the colour...
Composition : Smoked cod liver, exuded oil and salt.
Cannery : La pointe de Penmarc'h
Origin : Douarnenez, Bretagne (France)
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