Glacier sheet

Description

Pâté de campagne au poivre vert 1,5kg oeuf de poisson Anchovy fillets from Maison Roque To make the pastes Weight:250g saucisse de toulouse Anchovy fillets from Maison Roque The milk creams are collected in the PDO area and then traditionally acidified for 12 hours before being churned

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Pâté de campagne au poivre vert - 1,5kg oeuf de poisson Anchovy fillets from Maison Roque To make the pastes Weight:250g saucisse de toulouse

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Pâté de campagne au poivre vert - 1,5kg oeuf de poisson Anchovy fillets from Maison Roque To make the pastes Weight:250g saucisse de toulouse

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