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Topside of leg of pork, cured and smoked with the fat left on for extra flavour
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Pork 78%, water 17%, salt dextrose maltrodextrin, spices (irradiated, Flavour enhancer: Momosodium glutamate, onions garlic (Rehydrated) Milk Protein (Cow's Milk) sugar, herbs and curing agent: Sodium Phosphate, Sodium Nitrite.
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