Dry Sausage from Aveyron with Rocamadour Cheese
The traditional dry sausage is full of rocamadour for a subtle and tasty mix
Sea meat, pork fat, chest, rocamadour 4%, salt, nitrite salt, ground pepper, sugars (lactose, dextrose), preservative: potassium nitrate, natural casings, meats of French origin. Made in Aveyron.
|Average nutrition facts||For 100g|
|Energy||405 / 1695.65||kcal / kJ|
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