Sliced Bayonne IGP ham, aged 18 to 24 months
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Ferme les Acacias
Sausage with Espelette pepper
The pork sausage with Espelette pepper of about 250g, is made in an artisanal way. It dries for at least 6 weeks. Tasting advice: Thinly sliced as an aperitif with other cold meats or as a starter with a good country bread and a little butter. Allergens *: lactose, may contain traces of mustard
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