From the study
Description
Tonijnbuik Bonito del Norte – Ventresca in Extra Vierge Olijfolie Serrano Ripening and drying time: +25 Pata Negra Ripening and drying time: +25 months Choose from a single mini ham or a complete set with a knife and wooden cutting board Koel en droog bewaren bedekt met extra vierge olijfolie
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