Black peppercorns - 167g
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Braised pork knuckle - 700g
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Ventrèche is the name given in the southwest to dried brisket.
“Bigourdane” is the belly, salted with dry salt, covered on the surface with a non-spicy but very fragrant pepper.
The “Bigourdane” from Salaisons Pyrénéennes is tender and strong at the same time, obtained from pigs certified for Bayonne ham.
Country of production France
DLC: 180 days
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