Salami au parmesan

poro eiande, port fat, se, at dextrose colcrantrouge of betterbve herbs and spices, antionydants sodum-extracts of romann siablisant dphosphates lactose preservatives sodium-nitrate poassium tements natural smoke, coating fromaoe, pork gelatin water, pamesan (centient the 05%, salt gre sse palm aroma contains milk) 141g of pork ande have ene jises dour 100g of e salam origin : this salam was made in belgiue from pork wande from mue and parmesan from talie, conservation: a cor senver between d'cet 4oc 4th opening still keeps 3 bears in the ej, concitioned under protective atmosphere