Cold Cut Selection Label Rouge (jambon sec, pave poivre vert, rosette)

Superior dry-cured ham, green pepper cured pork and Label Rouge superior rosette
All the Montagne Noire know-how combined in a range of Label Rouge dry-cured meats. Three 100% pure French pork recipes that combine taste and quality.

Ingredients:

Label Rouge dry-cured ham: Pork ham (origin: France); salt; dextrose; preservative: potassium nitrate. May contain milk and nuts. Rosette superior Label Rouge: Pork meat (origin: France); salt; lactose; spices; dextrose; garlic; preservatives: potassium nitrate, sodium nitrite; antioxidant: sodium ascorbate; ferments. 140g of pork used per 100g of the finished product. May contain nuts. Green Pepper Steak Label Rouge: Pork meat (origin: France); salt; lactose; green pepper 1%; spices; dextrose; garlic; preservatives: potassium nitrate, sodium nitrite; antioxidant: sodium ascorbate; ferments. 136g of pork used per 100g of the finished product. May contain nuts.