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4pcs frozen veal escalope ~ 550g
Duck Rillettes FEYEL, 170g
Frozen french yellow “butter” beans – 1Kg
Old style grain Mustard in Clay Pot – 500g
Chestnuts precooked – 2x250g
Butter with sea salt crystals, France – 250g
Whipping cream UHT from France – 1L
Sun Dried Tomatoes from Italy – 285g
Manchego Curado, aged 6 months – 150g
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