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Old style grain Mustard in Clay Pot – 500g
Bloc of duck foie gras Delpeyrat – 120g
Young Edam Cheese, Holland – ~200g
Pork Dry Sausage with Hazelnuts TARGE ~ 275g
Manchego Curado, aged 6 months – 150g
Frozen Raw Mulard Duck Breast ~ 400g
Chestnuts precooked – 2x250g
Harissa hot chilli paste, Cap Bon – 70g
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