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Frozen Raw Mulard Duck Breast ~ 400g
Whipping cream UHT from France – 1L
MONIN syrup Grenadine – 70cl
Linguine pasta 500g
Chestnut spread vanilla – 500g
Frozen Raw Mulard Duck Leg, France ~350g
Butter with sea salt crystals, France – 250g
Chorizo, SWEET dry sausage – 200g
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