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Cow hind limb, salted, cured and smoked
Features and tips:
Conservation: refrigerated between 0-4 º C
Shipping time: 48/72 hours
Weight: 1-1.3 kg
Cow hind limb, salted, cured and smoked
Features and tips:
Conservation: refrigerated between 0-4 º C
Shipping time: 48/72 hours
Weight: 1-1.3 kg
