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pepper ham

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Hind leg of pork leg, cured and cooked with no fat and no skin, course black pepper applied on top of the ham

Pork 78%, Water 17%, Salt, dextrose maltodextrin, Curing agent: sodium Phosphate, Sodium nitrite, Milk Protein (Cow's Milk), Spices (Irradiated), Sugar Black Pepper

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pepper ham

pepper ham

Hind leg of pork leg, cured and cooked with no fat and no skin, course black pepper applied on top of the ham

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