eRESTAURANT NFC

Rhoncus villam porcinae ilium herbis - Gallia originem carnes porcinas

(Carré de porc fermier grillé aux herbes - porc origine france)

(Grilled farm loin pork with herbs - pork origin france)

Porcinae ilium, aqua, salis, dextrose, Dei gratia herbis (0.2%), allium, antioxidant E301, piperis. Decor: Caramel color (E150a), Dei gratia herba. Nutritionis valorem mediocris per 100g: 601kJ Energy (143kcal), cuius Saturated 1.6g 4.6g adipem, carbohydrates 0.5g cuius Sugars 0.5g, fibrae 0g, interdum 24g, sal: 1.8g

Organicum porcos coctos braised apparuit infula cristis - Gallia originem carnes porcinas

(Rôti porc cuit filet supérieur bio - porc origine France)

(Roast pork braised organic fillet - pork origin France)

Gallico * ventris carnes porcinas, aqua, salis (IV%) * dextrose, * allium, nigrum piper *, medicaminibus admiscetur: Ascorbate sodium, sodium nitrite, * thyma summa, * sinus folium, scidit *, superficiem fuco colorem: * Caramel. Products * ex organicum agriculturae operam dabant. 0.000

Malicorio cocta ham cum organicum - Gallia originem carnes porcinas

(Jambon cuit sup av couenne bio - porc origine France)

(Cooked ham with organic rind - pork origin France)

"Ham * originem Gallia Suilla, aqua, salis (IV%) dextrose, medicaminibus admiscetur: Ascorbate sodium, sodium nitrite, * thyma summa, bacarum * subita tumuit *. * Organicum agriculturae operam dabant Products from" 0.000

Organicum malicorio cocta suilla pernam - Gallia originem carnes porcinas

(Jambon cuit sup de couenne bio - porc origine France)

(Organic cooked pork rind ham - pork origin France)

"Ham * ex Gallia Suilla, aqua, salis (IV%) dextrose, medicaminibus admiscetur: Ascorbate sodium, sodium nitrite, * thyma summa, bacarum * subita tumuit *. * Products de organicum agriculturae operam dabant." 0.000

Gambette carnes porcinas rhoncus LR - Gallia originem carnes porcinas

(Gambette porc LR grillé - porc origine France)

(Gambette pork grilled LR - pork origin France)

Ingredientia: suilla humero, aqua, salis, dextrose, antioxidant (E301) Provincia herbs (<0.1%). Decor: Caramel color (E150a), Dei gratia herbs (0,2%). Suilla agricola purpurisso Origin Gallia Label: 0.000

Cocta ham ac sup - EU originem carnes porcinas

(Jambon cuit sup AC - porc origine UE)

(Cooked ham sup AC - EU origin pork)

Ingredientia: suilla ham, sal, dextrose, antioxidant: erythorbate sodium; earn censemus, sodium nitrite. 0.000

Herbis virentibus torres eas pernam - EU originem carnes porcinas

(Jambon rôti aux herbes - porc origine UE)

(Roasted ham with herbs - EU origin pork)

Ingredientia: suilla leg (originem ue), sal, saccharo, antioxygene: Sodium Ascorbate, earn censemus, sodium nitrite, herbis, flavors naturalis. Nutritionis valorem mediocris per 100g: 670KJ Energy (160Kcal); 8g abundantia saturantur 3.2gGlucides 0.5gwhich Sugars 0.5gFibres 22gSel 2.4g adipem -gProtein

Coxit pernam - Gallia originem carnes porcinas

(Jambon cuit - porc origine France)

(Cooked ham - pork origin France)

Ham de Monteacuto eques Ventoux Suilla, aqua, salis (1.8%) flavors naturalis, antioxidant, sodium Ascorbate, earn censemus, sodium nitrite. 0.000

Malicorio cocta ham cum ¶ - EU originem carnes porcinas

(Jambon cuit sup avec couenne fumé - porc origine UE)

(Cooked ham with smoked rind - EU origin pork)

Ingredientia: carnes porcinas ham, sal, dextrose, sugar, flavors, antioxidant, earn censemus, E316: E250. 0.000

Cum cocta ham os - Gallia originem carnes porcinas

(Jambon cuit supérieur avec os - porc origine France)

(Cooked ham with bone - pork origin France)

Rebus Ham aqua salis dextrose, saccharo medicamenta E250, antioxidant E301. Nutritionis valorem mediocris per 100g: 871KJ Energy (209Kcal); Adipem 15gwhich abundantia saturantur 4,7gGlucides 0,5gwhich sugars 0,5gFibres -gProtein 18,6gSel 1,8g

Rubrum herbis Cham label - Gallia originem carnes porcinas

(Jambon label rouge aux herbes - porc origine France)

(Red label ham with herbs - pork origin France)

Ingredientia: suilla Cham aqua, sal, dextrose, vaporibus inliciantur (celeri), flavors, lactose (LACTEUS) Provincia herbis (0,1%) antioxidant (E301). Red label agricolae carnes porcinas Gallia Chance nutritionis valorem per 100g Origin: DCVI Energy (CXLIV); Adipem 6dis Saturated 2,2Glucides 0,8dont Sugars 0,8Fibers 0Proteins 22Sel 1,8

Mini coxit pernam - Gallia originem carnes porcinas

(Mini jambonneau cuit - porc origine France)

(Mini cooked ham - pork origin France)

Suilla Cham salis dextrose naturalis sapores antioxidant sodium erythorbate, conservans sodium nitrite. 0.000

Audi Cham et

(Jambon supérieur d'Auch avec)

(Auch ham with)

Ingredientia: Meridionalis West Ham recens suilla, medicaminibus admiscetur: nitrite sal, sugars, dextrose, GLYCOSA, flavors, antioxidant, 0.000 E301

Agricolae carnes porcinas Cham label red - Gallia originem carnes porcinas

(Jambon porc fermier label rouge - porc origine France)

(Farmer pork ham red label - pork origin France)

Ingredientia: suilla Cham aqua, sal, dextrose, flavors (celeri), lactose (LACTEUS) antioxidant (E301). Suilla agricola Label purpurisso Gallia Origin. Nutritional Value average per 100g: DCVI Energy (CXLIV), Adipem VI Saturabuntur 2,2Glucides: 0,8 et sugars, 0.8Fibers, 0Proteins, 22Sel.

Cocta ham summo DD - EU originem carnes porcinas

(Jambon cuit supérieur DD - porc origine UE)

(Cooked top ham DD - EU origin pork)

Ingredientia: suilla ham, sal, dextrose, antioxidant: erythorbate sodium; earn censemus, sodium nitrite. 0.000

Arcana Coelestia superior Julo pernam - suilla antibiotic Gallia originem a nativitate

(Jambon supérieur AC Le Julo - porc origine France sans antibiotique dès la naissance)

(AC superior ham Julo - pork origin France antibiotic free from birth)

Ingredientia: suilla ham (originem Gallia) salis, sugar, flavors naturalis, antioxidant, sodium erythorbate, earn censemus, sodium nitrite. Nutritionis valorem mediocris per 100g: 690KJ Energy (165Kcal); 9.7g adipem in Saturated 3.5gGlucides 0.5gwhich sugars 0.5gFibers -gProtein 19gSel J 1.9g

Malicorio cocta ham antiqui sunt in tea linteum - Gallia originem carnes porcinas

(Jambon à l'ancienne avec couenne cuit au torchon - porc origine France)

(Old-fashioned ham with rind cooked in a tea towel - pork origin France)

Ingredientia: recens suilla Cham ius (aqua sit amet, porrum, herba), carnes porcinas gelatine, sal, dextrose, medicaminibus admiscetur, et erythorbate sodium sodium nitrite, sal, herbarum, sugar. Nutritionis valorem mediocris per 100g: 673kJ Energy (161kcal), cuius Saturated 2.9g 7.9g adipem, carbohydrates 0.5g cuius Sugars 0.5g: 0.5g fibrarum, interdum 22g, sal: 1.9g

Arcana Coelestia Top Cocta cum vidisset Cham

(Jambon cuit supérieur AC)

(AC Top Cooked Ham)

Ingredientia: carnes porcinas ham, sal, dextrose, odor suavissimus medicaminibus admiscetur: et sodium nitrite 0.000 erythorbate

¶ Cham visio electri

(Jambon bel ambré fumé)

(Smoked amber ham)

Rebus, cibo cetis aqua, sal, lac servo aromata herbis stabilimenta: E450, E452, dextrose albo vino antioxidant: E301, saccharo, conservans: E250, color e120 (lactosum) odore naturalis lactosum . "0.000

Cum vidisset Cham naturalis visio electri

(Jambon bel ambré nature)

(Ham amber natural)

Top pernam - Gallia originem carnes porcinas

(Jambon supérieur - porc origine France)

(Top ham - pork origin France)

A superius femur - sus Gallia originem,

(Cuisse supérieure A - porc origine France)

(Upper thigh A - pig origin France)

Rebus: suilla Cham aqua salis conservans sodium nitrite, dextrose, vivitque aquam odore sal lactosum, antioxidant = E301. 0.000

¶ tepefacta coquebant: cum poplite os - EU originem carnes porcinas

(Jambon cuit fumé avec os - porc origine UE)

(Baked smoked ham with bone - EU origin pork)

Ingredientia: suilla ham (LXXXVI%) - ossa, carnes porcinas aquarum sal - vaporibus inliciantur - dextrose, conservans: E250-oxidant: E316. -

Cum cocta ham os - EU originem carnes porcinas

(Jambon cuit avec os - porc origine UE)

(Cooked ham with bone - EU origin pork)

Ingredientia: suilla ham (LXXXVI%) - ossa, carnes porcinas aquarum sal - aromas-

Tortam cum vidisset Cham cocta vegetabilis ius - Gallia originem carnes porcinas

(Jambon cuit miche au bouillon de légumes - porc origine France)

(Ham cooked loaf with vegetable broth - pork origin France)

Rebus Ham aqua vegetabilis ius sal dextrose naturalis condimentum iaculis herbarum antioxidant: conservans E301: E250. Nutritionis valorem mediocris per 100g: 433KJ Energy (103Kcal); Adipem 3.2gwhich abundantia saturantur 1,1gGlucides 0,5gwhich sugars 0,5gFibers -gProtein 21gSel 1,9g

Cocta ham, crustis - EU originem carnes porcinas

(Jambon cuit supérieur avec couenne - porc origine UE)

(Cooked ham with rind - EU origin pork)

Rebus: suilla Cham Salinarum ius (aqua Os porci) dextrose naturalis sapores antioxidant sodium erythorbate, conservans sodium nitrite. Nutritionis valorem mediocris per 100g: 641KJ Energy (155Kcal); 21gSel 1.8g adipem 7.3gWe Saturated 2.6gGlucides 0.8gWhat Sugars 0.7gFibres -gProtein

Tenebris brunneis pernam - Gallia originem carnes porcinas

(Jambon bruni façon os - porc origine France)

(Dark brown ham - pork origin France)

Rebus French suilla Cham aqua nitrite salis dextrose, Stabilizer E45li sal E316 E301 antioxidant, saccharo, sapores thickener E415, fumabat leviter conservans E211 faginus ante eget est. basis autem, lac, ovum, gluten, celeri, Donec, et terebinthi, sinapis 0 000

1/2 Roti herba rostello 4,25kg pernam - EU originem carnes porcinas

(1/2 roti jambon herbe rostello 4,25kg - porc origine UE)

(1/2 roti ham grass rostello 4,25kg - pork origin EU)

Suilla cum vidisset Cham, sal, herbarum, sacchari, aromatum, flavors naturalis, antioxidant (E316) Ecclesiasticus (E250). Nutritionis valorem mediocris per 100g: 777kJ Energy (186kcal), cum 12g Saturated 4.2g adipem, carbohydrates 0.6g inter Sugars 0.6g, fibrae 0g, interdum 19g, sal: 2.1g

Ne disperderet eos concorcio Serano kg - suilla originem Hispaniam

(Jambon concorcio serano kg - porc origine Espagne)

(Ham concorcio serano kg - pork origin Spain)

NOVICIUS SERRANO STG COLEPIUM - ORIGO GENTIS PORCINA Hispaniam Ingredientia: suilla Hispaniam de Cham, Conservatrix Hic primum sal (E252, E250). Nutritionis valorem mediocris per 100g: 890kJ Energy (212kcal), comprehendo 10g Saturated 3.8g adipem, carbohydrates 0.4g inter Sugars 0.4g, fibrae 0g, interdum 30g, 5g sal;

Ne disperderet eos herbis virentibus torres eas kg - EU originem carnes porcinas

(Jambon rôti aux herbes kg - porc origine UE)

(Ham roasted with herbs kg - EU origin pork)

COLEPIUM ROTI HERBARIUS PORCINA originem EU - Ingredientia: suilla leg (LXXV%), aqua, sal, amulum mutatio, dextrose, aromata herbis, aromata quoque, antioxidant, sodium Ascorbate, earn censemus, sodium nitrite. Nutritionis valorem mediocris per 100g: 628kj Energy (150kcal) Adipem 8g abundantia saturantur 2,7gGlucides 0,5gwhich sugars 0,5gFibres 0gProtein 19gSel 2g

Ne disperderet eos Smoked sup black originale kg

(Jambon sup ac fumé original kg)

(Ham smoked sup ack original kg)

Rebus: suilla Cham ius (aqua os suilla) sal dextrose naturalis sapor antioxidant sodium erythorbate, conservans sodium nitrite. Nutritional Value average per 100g: 641KJ Energy (153Kcal) 7.3g adipem Saturated 2.6gGlucides 0.8g Total Total Arx 0.7gFibers -gProtein 21gSel 1.8g

marbled ham

(Jambon persillé)

(Marbled ham)

Rebus Ham Francis cetis umero aqua salis medicaminibus E250 E202, acidifier CCLXII, saccharo, dextrose, antioxidant E301, sapores lactosum liquamen, cepam bubula gelatinam vini (aligote) alium aceto apio TESTA, cibi genus g GELATINA, thickener E407, sal, lactose, sapores, acidifier E330, Conservatrix Hic primum 0.000 E202

Burgundiae mittito substrato apio et Ham

(Jambon persillé Bourgogne)

(Burgundy ham with parsley)

Ingredientia: suilla Cham XXXIV%, carnes porcinas, ius (aqua mixta), album vinum, inter Burgundiae aligote 2.5% (sulfonamide), mittito substrato apio 4.1%, acetum, alium, shallot, GELATINA, sal et aromata, dextrose, antioxidant, sodium Ascorbate, earn censemus, sodium nitrite, Herpesvirus hominis; carrageenan, lactose, potest sceleris vestigia quam lactis abundans. "0.000

Persillé - III Reg

(Persillé - Kg)

Ingredientia: suilla caput pieces, aqua, carnes porcinas lingua, sal (1.4%), cepe, dextrose, piperis, nutmeg, allium, apium (o: III%) bellica aromata quoque et flavors, color e120, E150d, stabilizers E450, E451, E452 , E316 antioxidant, E621 flavor enhancer, E250 earn censemus, E325, E330 acidifier. 0.000

Mea foie gras angustos L% max. kg

(Bloc foie gras canard 50% max. kg)

(Duck foie gras block 50% max. kg)

Ingredientia: Virus fragmina Africus IGP anatis Gras Africus IGP anatis Virus Gras aqua nitrite salis comitem piper saccharum sodium ascorbate. 0.000

Terrine Foie Gras et cauteriatam habentium anatis 200g

(Terrine foie gras canard poêlé 200g)

(Terrine foie gras seared duck 200g)

Totum anatis Foie Gras IGP meridies Ergo, kg

(Foie gras canard entier IGP sud ouest kg)

(Whole duck foie gras IGP South West kg)

Foie Gras anatis kilo

(Foie gras canard kilo)

(Foie gras duck kilo)

Foie gras strepere anser feyel 500g

(Foie gras oie feyel 500g)

(Foie gras goose feyel 500g)

1/2 Coppa Italica rustica kg - EU originem carnes porcinas

(Coppa 1/2 italienne rustica le kg - porc origine UE)

(Coppa 1/2 Italian rustica kg - pork origin EU)

Ingredientia: suilla cibum (EU originis), sal, dextrose, flavorings bellica aromata quoque et medicaminibus admiscetur: CCLII e, e 0.000 250,

Baiona cum vidisset Cham IGP 12m - Gallia originem carnes porcinas

(Jambon Bayonne 12m IGP - porc origine France)

(Ham Bayonne 12m IGP - pork origin France)

ham suilla (originem, Gallia); sal, censemus: potassium nitrate. 0.000

Regionibus trans Pyrenaeos sita 12m - Gallia originem carnes porcinas

(Jambon des Pyrénées 12m - porc origine France)

(Ham of the Pyrenees 12m - pork origin France)

ham suilla (originem, Gallia); sal, censemus: potassium nitrate. 0.000

Subsidium rudis senex pernam - Gallia originem carnes porcinas

(Jambon cru vieille réserve - porc origine France)

(Old reserve raw ham - pork origin France)

Ingredientia: suilla ham, sal, preservative: potassium nitrate. Nutritionis valorem mediocris per 100g: 1142kJ Energy (274kcal) Adipem autem quos Saturated 7,4g 18g, de quo Carbohydrates 1g Sugars 1g, fibrae 0g, interdum 27g, sal 5,7g

Subsidium senex Augusta Praetoria pernam - Gallia originem carnes porcinas

(Jambon Aoste vieille réserve - porc origine France)

(Aosta ham old reserve - pork origin France)

EXOS Baiona IGP pernam - Gallia originem suilla / III Reg

(Jambon Bayonne désossé IGP - porc origine France / Kg)

(Bayonne boneless ham IGP - pork origin France / Kg)

Ingredientia: suilla Cham salis, sugar, earn censemus, kalium nitrate.porc Gallia originem - indication custodiebat geographicos. 0.000

EXOS et Julo IGP Baiona pernam - Gallia originem carnes porcinas

(Jambon Bayonne IGP désossé Le Julo - porc origine France)

(Bayonne ham IGP boneless The Julo - pork origin France)

Ingredientia: suilla ham (originem, Gallia), sal. 0.000

Bellota Cham lampino

(Jambon Bellota lampino)

(Bellota ham lampino)

Ingredientia: suilla ham, sal, medicaminibus admiscetur, nitrate et potassium sodium nitrite. 0.000

¶ rudis Ham

(Jambon cru fumé)

(Smoked raw ham)

Rebus: suilla Cham salis glucose syrupus, dextrose, facilisis, E331, E301, conservativa, E252, E250 naturalis sapor fumo. 0.000

Vende de stirpe Ham

(Jambon de Vende)

(Ham from Vende)

Rebus French suilla Ham sal vinum sublimatum, pigmentis et aromatibus dextrose, saccharo naturalis sapores aestuat conservans: salpetre. 0.000

Rubrum sicco Cham label

(Jambon sec label rouge)

(Red label dry ham)

Ingredientia: carnes porcinas ham, sal, dextrose, preservative: potassium nitrate. 0.000

Parmae PDO pernam - Italia originem carnes porcinas

(Jambon de Parme AOP - porc origine Italie)

(Parma ham PDO - pork origin Italy)

Ingredientia: suilla (originem Italia), 4.4% mare salis. Nutritionis valorem mediocris per 100g: 1113kJ Energy (267kcal), 6.1g adipem 18g cuius Saturated: 0.5g Carbohydrates cuius Sugars 0g, fibrae 0g, interdum 26g, sal: 4.4g

XIV menses EXOS PDO parmae pernam - Italia originem carnes porcinas

(Jambon de Parme AOP 14 mois désossé - porc origine Italie)

(Parma ham PDO 14 months boneless - pork origin Italy)

Ingredientia: suilla (originem Italia), Italia salt.crudi spavia San vitale, sala baganza parmae XXI. Nutritionis valorem mediocris per 100g: 1113kj Energy (267kcal), comprehendo Saturated 6.1g adipem 18g Carbohydrates 0.5g inter Sugars 0g Fiber 0g interdum 26g sal: 4.4g

¶ aridam XII mensibus ignis probabuntur multi pernam - Gallia originem carnes porcinas

(Jambon sec fumé 12 mois affiné - porc origine France)

(Dry smoked ham 12 months refined - pork origin France)

Ingredientia: carnes porcinas sal-ham.

VIII mensibus IGP arida montem pernam - Gallia originem suilla / III Reg

(Jambon sec montagne IGP 8 mois - porc origine France / Kg)

(IGP dry mountain ham 8 months - pork origin France / Kg)

Ingredientia: suilla ham (originem Gallia), sal, aromata quoque, et dextrose, sucrose, earn censemus, e CCLII, rum, dehydrated allium, piperis. 0.000

Poplite os non arida

(Jambon sec sans os)

(Dry ham without bone)

Ingredientia: suilla Cham (EU originis), sal, preservative: potassium nitrate; sucrose. 0.000

¶ os absque Savoie smoked ham - EU originem,

(Jambon sec Savoie sans os fumé - origine UE)

(Savoie smoked ham without smoked bone - EU origin)

Ingredientia: suilla Cham (EU originis), sal, preservative: potassium nitrate; sucrose. 0.000

Arida montem pernam - Gallia originem carnes porcinas

(Jambon sec de montagne - porc origine France)

(Dry mountain ham - pork origin France)

Ingredientia: ham montem suilla (originem Gallia), sal, preservative: potassium nitrate. Nutritionis valorem mediocris per 100g: 807kj Energy (192kcal), comprehendo 7.5g adipem Saturated 2.7g Carbohydrates 0.1g cuius Sugars 0.1gFibers 0g Servo 31g sal: 6.8g

EXOS aridam pernam - EU originem carnes porcinas

(Jambon sec désossé - porc origine UE)

(Boneless dry ham - EU origin pork)

Ingredientia: suilla ham (originem EU), sal, dextrose, preservative: potassium nitrate. 0.000

Serrano STG pernam - suilla originem Hispaniam

(Jambon Serrano STG - porc origine Espagne)

(Serrano ham STG - pork origin Spain)

Ingredientia: suilla Cham salis, sugar, medicaminibus admiscetur: potassium nitrate, sodium nitrite, antioxygenes: Ascorbate sodium, trisodium tumque. 0.000

Ne disperderet eos San Daniele XII mensibus pdo - III Reg

(Jambon San Daniele 12 mois AOP - Kg)

(Ham San Daniele 12 months PDO - Kg)

Ingredientia: suilla ham (originem EU), salt.appellation originis protected.branch in Italia a via Franchi nazionale VIII, villanova (XXXVIII)XXXVIII Daniel del Foro lulii San (VD). 0.000

Insula riserva rudis pernam - EU originem carnes porcinas

(Jambon cru Gran Riserva - porc origine UE)

(Gran Riserva raw ham - EU origin pork)

Ingredientia: carnes porcinas discooperi humerum, sal. Nutritionis valorem mediocris per 100g: 1040kj Energy (249kcal); Adipem 15gwhich abundantia saturantur 6gGlucides 0,5gwhich sugars 0,2gFibers 28gProteins 20gSel 5g

Eiciam festucam - EU originem carnes porcinas

(Speck - porc origine UE)

(Speck - EU origin pork)

Ingredientia: Suilla cibum, mare salis, flavors naturalis (odoribus bellica aromata), sugars (dextrose, et sucrose), antioxidant, E301, preservative: E250. Rectus uber ¶. Nutritionis valorem mediocris per 100g: 1072kj Energy (256kcal) Adipem 15gwhich abundantia saturantur 5.9gGlucides 0.7gwhich Sugars 0.5gFibres 0gProteins 29gSel 4.4g

Rostello Fiorucci tuber (I%)

(Rostello truffe Fiorucci (1%))

(Rostello truffle Fiorucci (1%))

Suilla cibum, sal, aestate tuber (Tuberculum aestivum L. Vitt.) (1.0%), sugar, sapores, pigmenta varia, antioxidant (E316) Ecclesiasticus (E250). 0.000

Rosarium Savoie PP III Reg

(Rosette PP Savoie Kg)

Ingredientia: suilla (131g usus est operis per 100g), sal, lactose, aromatum aut herbarum, GLYCOSA surrepo, vinum, dextrose, antioxidant, sodium erythorbate, preservative: potassium nitrate aestuat. 0.000

Farciminis aridam Perche

(Saucisse sèche Perche)

(Dry sausage Perche)

Rebus, carnes porcinas sal lactosum aromata dextrose, conservans e CCLII, odore, sapore fumus aestuat naturalis ventre summo flore. CLIX g per C g de carne usus est operis. "0.000

De carne Rhætia

(Viande des grisons)

(Meat of the grisons)

Ingredientia: bubulae (de EU), sal, aromata, (piperis abies, gingiberi, roris marini) Glucosum, sugar, preservative: potassium nitrate, facilisis: Sodium Ascorbate, acorem correctorem desidero, sodium citrate. 0.000

Irrumatus cibum exaruit

(Viande séchée desossée)

(Boned dried meat)

Ingredientia: Bubulae (96.7%), dextrose, flavors naturalis, medicaminibus admiscetur, sodium nitrite - potassium nitrate. 0.000

PGI Baiona cum vidisset Cham 5.5kg - Gallia originem carnes porcinas

(Jambon IGP bayonne 5,5kg - porc origine France)

(Ham PGI bayonne 5.5kg - pork origin France)

0.000 0.000

'Ham' XLVIII mensibus Iberico Bellota kilo

(Jambon bellota iberico 48 mois kilo)

(Ham iberico bellota 48 months kilo)

EXOS Italica X menses EXOS pernam - k - Italia originem carnes porcinas

(Jambon sec italien 10 mois désossé - kg - porc origine Italie)

(Italian boneless ham 10 months boneless - kg - pork origin Italy)

Ingredientia: Suilla cibum, sal. Nutritionis valorem mediocris per 100g: 957kj Energy (229kcal) Adipem 13G abundantia saturantur 4,7gGlucides 0,5gwhich sugars 0,5gFibers 0gProteins 28gSel 5,4g

Wieners

(Cervelas)

(Wieners)

Rebus: suilla aqua cetis bubula sal dehydrated suilla plasma, dextrose herbae aromata stabilimenta: E451-E450, sapores condimentum Enhancer: E621, facilisis, E300-E301 conservativa aceto E250, Involucrum rubores: carmins naturalis rocou.boyau vulputate. 0.000

Frankfurt a FARCIMEN - EU originem carnes porcinas

(Saucisse de Francfort - porc origine UE)

(Sausage from Frankfurt - pork origin EU)

Ingredientia: suilla cibum LXX% (EU originis), aqua, suilla adipem, sal, dehydrated carnes porcinas plasma, herbis et aromatibus stabilimenta: diphosphates, triphosphates, dextrose, naturalis flavors sapor enhancer: Monosodium glutamate, facilisis, ascorbicis acidum, sodium Ascorbate : earn censemus, sodium nitrite. naturalis alligatae armamentis de ovis. Consumere cocta ad Cor. In nutritionis valorem mediocris 100g: Energy 1268kJ / 306kcal, adipem 27g, de quo saturatioribus pingue acida 9,9g, Carbohydrates 2,8g, cuius 0,6g sugars, dapibus 13G, 1,9g salis. «Elementum values average per 100g: Energy 1268kJ / 306kcal, adipem 27g, de quo saturatioribus pingue acida 9,9g, Carbohydrates 2,8g, cuius 0,6g sugars, proteins 13G, sal 1,9g

Traditional Lorraine apta colum - III Reg

(Fuseau lorrain traditionnel - Kg)

(Traditional Lorraine spindle - Kg)

Rebus: suilla sal lactosum, dextrose, glucose syrupus sacchari aromata conservans, kalium nitrate, suilla ferments.Pure naturalis. 0.000

Audite nova partibus Alsatiae - suilla et bubulae originem EU

(Knacks Alsace - porc et bœuf origine UE)

(Knacks Alsace - pork and beef origin EU)

Ingredientia: suilla cibum (EU originis) 63.4%, aqua, suilla adipem, bubulae VI% (EU originis), sal, carnes porcinas plasma, dextrose, stabilizers: diphosphates, triphosphates, aromatum aut herbarum, aromatum, flavor enhancer: Monosodium glutamate, facilisis , ascorbicis acidum, sodium ascorbate, earn censemus, sodium nitrite, involucro claudatur colores: annatto, carmins: vinegar. Viscera naturalia ex ovium. Faginus superbia fumi. "Average nutritionis valorem per 100g: 1193kj Energy (288kcal): 1.9g adipem 26g abundantia saturantur 9.7gGlucides 0.6gwhich Sugars 0.6gFibres 0gProtein 13gSel

LENTISCUS mortadella - Gallia originem carnes porcinas

(Mortadelle pistachée - porc origine France)

(Pistachio mortadella - pork origin France)

Ingredientia: adipem cibum et suilla, carnes porcinas ventris, sal, LENTISCUS (II%) bellica aromata quoque et GLYCOSA surrepo, dextrose, sucrose, E250 earn censemus, antioxidant E316, e120 color, flavors naturalis, naturalia carnes porcinas alligatae armamentis. Nutritionis valorem mediocris per 100g: 907KJ Energy (218Kcal); Adipem 16,5gwhich abundantia saturantur 6,4gGlucides 0,7gwhich Sugars 0,7gFibres -gProtein 17,1gSalt 2,5g

Pittacium Paver Rubrum

(Pavé label rouge)

(Red label paver)

Ingredientia: suilla, sal, GLYCOSA surrepo, aromatibus meis; dextrose, allium; medicaminibus admiscetur: potassium nitrate, sodium nitrite, visenda; naturalis carnes porcinas alligatae armamentis. Flos pulveris: TALCUM, calcium carbonate. P. per C P. de suilla CXL usus est operis. 0.000

Viridi piperis et rubrum titulus Papa - Gallia originem carnes porcinas

(Pavé au poivre vert label rouge - porc origine France)

(Pavé with green pepper red label - pork origin France)

Ingredientia: suilla, sal, lactose, viridi piperis (I%); aromatibus meis; dextrose, allium; medicaminibus admiscetur: potassium nitrate, sodium nitrite, antioxidant: Sodium Ascorbate; visenda; naturalis carnes porcinas alligatae armamentis. Et propter cibum 136g 100g ex perfecta opus. 0.000

Rosarium Julo pura et carnes porcinas - suilla Gallia originem temere ex nativitatis antibiotic

(Rosette Le Julo pur porc - porc origine France élevé sans antibiotique dès la naissance)

(Rosette The Julo pure pork - pork origin France raised without antibiotic from birth)

Gallica suilla cibum a partu, et pabulum animalibus erexit non antibiotics non GMO (<0.9%); sal, lactose, aromatibus meis; dextrose, allium; medicaminibus admiscetur: potassium nitrate, sodium nitrite, antioxidant: Sodium Ascorbate; visenda; naturalis carnes porcinas alligatae armamentis. Conspersa pulveris: TALCUM, calcium carbonate. 0.000

Rosarium titulus red - Gallia originem carnes porcinas

(Rosette label rouge - porc origine France)

(Rosette label red - pork origin France)

Ingredientia: Suilla cibum (originem, Gallia); sal, GLYCOSA surrepo, aromatibus meis; dextrose, allium; medicaminibus admiscetur: potassium nitrate, sodium nitrite, visenda; naturalis carnes porcinas alligatae armamentis. Conspersa pulveris: TALCUM, calcium carbonate. CXLV P. C P. de suilla propter speciem operis. 0.000

Rosarium Lugdunensis

(Rosette de Lyon)

(Rosette of Lyon)

Ingredientia: carnes porcinas, Salinarum, cæsis Lactose, saccharum, dextrose, Aromata, Vocatus, Preservative: Potassium Nitrate, aestuat et powder Porcage. Pulvere conspersa: Calcii carbonas: TALCUM. Et propter cibum 146g 100g ex perfecta opus. "0.000

Farciminis Perche - Gallia originem carnes porcinas

(Saucisse Perche - porc origine France)

(Sausage Perche - pork origin France)

Ingredientia: Suilla cibum (originem Gallia), sal, aromata quoque, sugar, dextrose, alcohols (riorum, macardan vinum, naturalis flavors) medicaminibus admiscetur, ascorbicis acidum, kalium nitrate et sodium nitrite, visenda. involucrum: collagen, Cellulose. conspersa pulveris, rice farina. C g g de CLV ad eandem congressionem apparandam escam usus est operis. Nutritionis valorem mediocris per 100g: 1716kJ Energy (413kcal), adipem 33g cuius Saturated 14g, Carbohydrates 1,1g inter Sugars 0,5g, fibrae 0g, interdum 28g, sal 4,2g

Farciminis aridam pura Brewed carnes porcinas

(Saucisse sèche pur porc brassé)

(Dry sausage pure brewed pork)

Suilla cibum, sal, lactose, sugar, dextrose, aromatum aut herbarum, medicaminibus admiscetur: E252, E250; visenda. Viscera naturalia suilla. 0.000

FARCIMEN cibum - EU originem carnes porcinas

(Saucisse de viande - porc origine UE)

(Sausage meat - pork origin EU)

Rebus, atque adipe suilla aqua atque bubulum instillatur sal dehydrated suilla plasma, dextrose herbae aromata stabilimenta E451-E450, sapores condimentum Enhancer: E621, facilisis, E300-E301 aceto, conservans: E250, involucrum rubores: naturale E160b.boyau-e120 suilla. 0.000

Quia curatio sine nativitate cum farciminis aridam Perticensi Julo Le - Gallia originem carnes porcinas

(Saucisse sèche à la Perche Le Julo sans traitement depuis naissance - porc origine France)

(Dry sausage with Perch Le Julo without treatment since birth - pork origin France)

Ingredientia: Gallica suilla cibum antibiotic treatment animalibus temere ex nativitatis ac fovere sine GMO (<0.9%); sal, lactose, aromatibus meis; dextrose, saccharo; allium; medicaminibus admiscetur: potassium nitrate, sodium nitrite, visenda; naturalis carnes porcinas alligatae armamentis. CLIV P. C of P. cibum usus est operis. Potest lac et nuces continent. -

Mountain farciminis

(Saucisson montagne)

(Mountain sausage)

Rebus, porcus montibus sal lactosum saccharum frumentum dextrose aromata conservans: potassium nitrate aestuat naturae quippiam porc.flash creta calcium carbonate, talc. Et propter cibum 147g 100g ex perfecta opus. "0.000

Arida FARCIMEN - Gallia originem carnes porcinas

(Saucisse sèche - porc origine France)

(Dry sausage - pork origin France)

Ingredientia: Suilla cibum, sal, sugars, lactose et dextrose bellica aromata quoque et conservans, e CCLII, aestuat casings sexdecim. 0.000

Salami Felino IGP - Italia originem carnes porcinas

(Salami Felino IGP - porc origine Italie)

(Salami Felino IGP - pork origin Italy)

Ingredientia: Suilla cibum, sal, naturalis sapores et pigmenta varia, medicaminibus admiscetur: CCLII E, E 250, Naturalis ventrem mandi possunt. Nutritionis valorem mediocris per 100g: 1628kj Energy (392kcal); Adipem 30gwhich abundantia saturantur 12gGlucides 0,5gwhich sugars 0gFibers 0gProteins 30gSel 4,5g

Ne disperderet eos FARCIMEN - Italia originem carnes porcinas

(Saucisson au jambon - porc origine Italie)

(Ham sausage - pork origin Italy)

Ingredientia: Suilla cibum (suilla% L inter crura), sal iodised, album vinum bellica aromata quoque et naturalia flavors, antioxidant, CCCI E, medicaminibus admiscetur: CCLII E: 250. E Aliquam erat libero, lactose libero. "Average nutritionis valor est 100g: 1118kj Energy (268kcal): Mors 15,5gwhich abundantia saturantur 5,7gGlucides 0,5gwhich Arx 0,5gFibers 0gProtein 30gSel 4,5g

Cervelas de Lyon - EU originem carnes porcinas

(Cervelas de Lyon - porc origine UE)

(Cervelas de Lyon - EU origin pork)

Ingredientia: Suilla cibum aqua salis dextrose, syrupus glucose aromata herbis antioxidant E301 naturalis saporem vitiant: E250 aestuat naturalis casings bubulae. 0.000

farciminis

(Chair à saucisse)

(Sausage)

Rebus: innitatur et cetis aqua acidifying agentes et lactatum diacetate sodium, dextrose, saccharo, annuum Maltodextrin sapor Enhancer E621, Paprika holus hydrolyzate dapibus, antioxidant E301, sapores antiagglomerant E551, e120 vitrum salis. 0.000

FARCIMEN cibum - Gallia originem carnes porcinas

(Chair saucisse - porc origine France)

(Sausage meat - pork origin France)

Ingredientia: Suilla cibum (96.4%), sal, aqua, dextrose, antioxidant, E301, natura bonus odor piper, piperis crusta "0.000

1.5 kg Chipolatas

(Chipolatas 1.5 kg)

Rebus: innitatur et cetis aqua acidifying agentes lactatum et sodium diacetate, dextrose, saccharo, annuum Maltodextrin sapor Enhancer E621, Paprika holus dapibus hydrolyzate, antioxidant E301, sapores antiagglomerant E551, e120 vitrum salis ovium. 0.000

lycopersiciSusceptibility spissamento

(Farce à tomate)

(Tomato stuffing)

Rebus: innitatur et cetis aqua apio acidifiers: lactatum et sodium diacetate, dextrose, saccharo, annuum Maltodextrin sapor Enhancer E621, Paprika holus dapibus hydrolyzate, antioxidant E301, sapores antiagglomerant E551, e120 vitrum salis aromatum . 0.000

Marmorata est et Provinciae ne disperderet eos

(Jambon persillé de Provence)

(Ham marbled with Provence)

Ingredientia: ham et suilla in humero (lac APIUM), aqua, IGP mediterrannee rosea vinum (sulfonamide), carnes porcinas GELATINA, vinegar, acidifying agentium (E325, E262), mittito substrato apio (1.4%), sal, earn censemus, sodium nitrite, allium, bellica aromata quoque et antioxidant E301, aromatum. Decor: suilla Gelatine sal firming, kalium chloride, Gel: carrageenan, sapores E150d murice technici auxilium E471 aqua apium. 0.000 Gallia originem carnes porcinas

adsumpsit Iesus

(Jésus cuit)

(Jesus cooked)

Ingredientia: LX%, et XL% Innitatur suilla adipem, sal, sugars (dextrose, et sucrose) bellica aromata quoque et allium, antioxidant, E301, e120, E100 colorants, preservative: E250, stabilitorque est: E451i, E450i, E450iii. suilla. 0.000

1.5 kg Merguez

(Merguez 1.5 kg)

Ingredientia: innitatur bubulae et adipem, aqua aromatum aut herbarum, sal, sugars (dextrose, sucrose), flavor enhancer: E621, facilisis: E316, E301, acidifiers: E325, E262, preservative: E252, color, naturalis ovium E120.boyau . 0.000

Morteau farciminis IGP mini - Gallia originem carnes porcinas

(Mini saucisse Morteau IGP - porc origine France)

(Morteau mini sausage IGP - pork origin France)

Ingredientia: suilla (originem Gallia), sal, dextrose bellica aromata quoque et herba aromatica earn censemus, sodium nitrite, visenda. naturalis carnes porcinas alligatae armamentis. Et propter cibum 104g 100g ex perfecta opus. X minuta ad calefaciat usque in ollam de aqua cremandi, et tussis non farcimine. sub tutela moratus est atmosphaera. 0.000

Mortadella Italiae optima kg - EU originem carnes porcinas

(Mortadelle italienne optima kg - porc origine UE)

(Italian mortadella optima kg - pork origin EU)

Ingredientia: suilla cibum (EU originis), carnes porcinas cordae (EU originis), scobis lac pulveris, sal, saccharo, pistache (0.6% .antioxidant: Sodium Ascorbate, medicaminibus admiscetur, sodium nitrite bellica aromata quoque et flavors Chance naturalis nutritionis valorem per 100g: Energy 1265KJ (305Kcal), adipem 26g abundantia saturantur 9.5gGlucides 1,8gwhich Arx 1,8gFibres -gProtein 16gSel 2,4g

Mortadella pistachios ex - EU originem carnes porcinas

(Mortadelle avec pistaches - porc origine UE)

(Mortadella with pistachios - pork origin EU)

Ingredientia: Suilla cibum: innitatur suilla caput, sal, pistache (1.2%), sapores, pigmenta varia, antioxidant, E301, preservative: E250. Mediocris inedible fistula nutritionis valorem per 100g: 1343kj Energy (324kcal) Adipem 28gdat Saturated 11gGlucides 2gwhich Sugars 0.5gFibers 0gProteins 16gSel 2.5g

Farciminis Brewed Italica

(Saucisse italienne brassé)

(Italian sausage brewed)

Rebus, innixus suilla adeps et spinas aqua salis -dextrose, annuum Maltodextrin saccharum sapor Enhancer E621, sapores antioxidant (Sodium Ascorbate E301) colorantes (e120 Cochineal carmine) acidifying (sodium diacetate et lactatum) aromata , piperis, nuce. carnes porcinas Gallia originem. 0.000

Perugine farciminis piperis

(Saucisse perugine poivre)

(Perugine sausage pepper)

Ingredientia: innitaris et cetis porci, aqua herbis III% (parsley), acidifying agentium: lactatum et sodium diacetate, dextrose, sucrose, Capsicum annuum Maltodextrin, flavor enhancer: E621, paprika, vegetabilis interdum hydrolyzate, antioxidant E301, aromata antiagglomerant E551, e120 vitro inficiunt, sal, garlic.boyau naturalis est ovium. 0.000

Tomacula sunt herbis tortis

(Saucisses aux herbes tressées)

(Sausages with braided herbs)

Ingredientia: adipem et innitatur suilla, aqua, apium, sal, -dextrose, Capsicum annuum Maltodextrin, sugar, flavor E621 enhancer, flavors, antioxidant E30, E120- morerentur, acidifiers (E325, E262), de herbis provence (0,1%). 0.000 Gallia originem carnes porcinas

Sed coctus farciminis ¶ allium

(Saucisson cuit ail fumé)

(Sausage cooked smoked garlic)

Rebus, carnes porcinas (XCVIII%) aqua liquida albumine salis lactosum aromata allium (0,21%) antioxidant, ascorbicis acidum conservans: naturale nitrite.boyau faginus salis suilla. 0.000

sed coctus farciminis

(Saucisson cuit)

(Cooked sausage)

Ingredientia: adipem et innitatur Gallico carnes porcinas, sal, dextrose, allium, piperis, nuce bellica aromata quoque comprehendo celeri: herbis, medicaminibus admiscetur E250 E220, acidifying E330, antioxidant E300, faciens fuco colorem e120, flavor enhancer E621, stabilizers E450 E452 E451 P2O5, sulfonamide, carnes porcinas 0.000 gut

Farciminis Tolosa - Gallia originem carnes porcinas

(Saucisse Toulouse - porc origine France)

(Sausage Toulouse - pork origin France)

Ingredientia: Suilla cibum (96.4%), sal, aqua, dextrose, antioxidant, E301, natura bonus odor piper, piperis oppressi, carnes porcinas Viscera naturalia '0.000

Dulce chorizo - EU originem carnes porcinas

(Chorizo doux - porc origine UE)

(Sweet chorizo - pork origin EU)

Ingredientia: Suilla cibum (EU originis), sal, GLYCOSA surrepo, paprika, lactose, lac interdum, SOY interdum, sugar, allium, dextrose, facilisis (E-CCCI: E-CCCXCII) medicaminibus admiscetur (E-CCL: E-CCLII ) vitro inficiunt (E-CXX), aromatibus conficiebant. Superficiem treatment: Preservative (E-CCII) .114g in cibum 100g usus est operis ad praeparationem. Nutritionis valorem mediocris per 100g: 1424kJ Energy (343kcal), adipem 27g cuius Saturated 10.3g, 4G Carbohydrates cuius Sugars 3g, fibrae 0g, interdum 21g, sal: 4G nutritionis valorem mediocris per 100g: 1424kJ Energy (343kcal); Adipem 27g cuius Saturated 10.3g, 4G Carbohydrates inter Sugars 3g, fibrae 0g, interdum 21g, sal: 4G,

Fortis chorizo - EU originem carnes porcinas

(Chorizo fort - porc origine UE)

(Strong chorizo - EU origin pork)

Ingredientia: suilla (EU originis), sal, paprika, GLYCOSA surrepo, lactose, SOY interdum, sugar, allium, facilisis (E-CCCI, CCCXCII-E) dextrose, medicaminibus admiscetur (CCL-E, E-CCLII). Superficiem treatment: conservantibus (E-CCII) .115 cibum g de C g de operis usus ad eandem congressionem apparandam. Nutritionis valorem mediocris per 100g: 1330kJ Energy (320kcal), 9.1g adipem 24g cuius Saturated, 4G Carbohydrates inter Sugars 3g, fibrae 0g, interdum 22g, sal: 4G,

Murcon

(Murcon)

Ingredientia: Suilla cibum, sal, in serris, dextrose bellica aromata quoque et conservantibus E252, antioxidant E300 vitro inficiunt e120 lactatum, citra suavissimum celeri. 0.000

Salami Danish - kg

(Salami danois - kg)

(Danish salami - kg)

Ingredientia: Pork (LXXV%) cetis porci, sal, amulum, dextrose. 0.000

Farciminis coques silvam

(Saucisson cuire forest)

(Sausage cook forest)

Ingredientia: Suilla cibum: V% silva misce, sal, dextrose bellica aromata quoque et conservantibus E252, antioxidant E300, color e120 lactatum. 0.000

Rosettte 1,2kg Traditional - Gallia originem carnes porcinas

(Rosettte traditionnelle 1,2kg - porc origine France)

(Traditional Rosettte 1,2kg - pork origin France)

Rebus, carnes porcinas (Gallia) sal glucose syrupus, dextrose, lactosum, aromatised macardan vino, Piperis alium aestuat naturalis sapores conservans: salpetre naturalis suilla ventris. Nutritionis valorem mediocris per 100g: 1128kj Energy (271kcal); 19gwhich abundantia saturantur 6.9gGlucides 0.6gwhich Sugars 0.2gFibers 0gProteins 4.8g adipem 25gSel

(Fungi: lac)

Augusta Praetoria rosarium Cham kg - Gallia originem carnes porcinas

(Rosette aoste jambon kg - porc origine France)

(Rosette aosta ham kg - pork origin France)

Ingredientia: suilla Gallia originem (XX% Cham), sal, lactose bellica aromata quoque et dextrose, sugar, medicaminibus admiscetur: potassium nitrate et ascorbicis acidum, visenda. Viscera naturalia suilla. Nutritionis valorem mediocris per 100g: 1594kj Energy (384kcal); Adipem 31gdat Saturated 13gGlucides 3,3gwhich Sugars 2,8gFibres 0gProteins 23gSel 4,3g

(Fungi: lac)

Augusta Praetoria hazelnut farciminis kg - EU originem carnes porcinas

(Saucisson noisetier aoste kg - porc origine UE)

(Hazelnut sausage aosta kg - pork origin EU)

Ingredientia: originis Suilla cibum: EU: cornuta (VI%), sal, lactose bellica aromata quoque et dextrose, saccharo alcohols (riorum, macardan vinum, naturalis flavors) medicaminibus admiscetur, ascorbicis acidum et kalium nitrate, visenda. Conspersa pulveris, rice et cibum g flour.125 usus C g of operis ad praeparationem. Nutritionis valorem mediocris per 100g: 1604kJ Energy (387kcal), adipem 32g inter Saturated 13G: 1.7g Carbohydrates inter Sugars 0.7g, fibrae 0g, interdum 23g, sal: 3.7g

(Fungi: lac, nuces)

Sed coctus farciminis duro fumans 1kg allium - Gallia originem carnes porcinas

(Saucisson cuit ail fume 1kg - porc origine France)

(Cooked sausage smokes garlic 1kg - pork origin France)

Ingredientia: Suilla cibum (94.6%), ex albamento ovorum, sal, saccharo, allium (0.2%) piper album, nuce, antioxidant, sodium erythorbate, earn censemus, sodium nitrite. Faginus superbia fumi. Viscera naturalia suilla. Nutritionis valorem mediocris per 100g: 979kJ Energy (226kcal), 6.7g adipem 18g cuius Saturated: 0.7g Carbohydrates cuius Sugars 0.5g, fibrae 0g, interdum 18g, sal: 2.3g

(Fungi: Ova)

Farciminis natura 1kg allium - Gallia originem carnes porcinas

(Saucisson ail nature 1kg - porc origine France)

(Sausage garlic nature 1kg - pork origin France)

Ingredientia: suilla (XCVIII%) ovorum, sal, saccharo, allium (0.2%) piper album, nuce, antioxidant, sodium erythorbate, earn censemus, sodium nitrite, carnes porcinas Viscera naturalia. Nutritionis valorem mediocris per 100g: 981kJ Energy (236kcal), adipem 18g cuius Saturated 6,6g, Carbohydrates 0,5g inter Sugars 0,5g, fibrae 0g, interdum 18g, sal 2,3g

(Fungi: Ova)

Et coques coctum agris

(Rôti cuit campagne)

(Roast cooked countryside)

Suilla ilium, sal, vinum, piper bellica aromata quoque et thyma summa, allium, sinus folium, e150c, morerentur. Fungi: sulfite. 0.000

PGI Vendée Ham

(Jambon de Vendée IGP)

(PGI Vendée ham)

Suilla cum vidisset Cham, sal, vinum spiritus concinnanda: aromata, preservative E252, dextrose, sugar. 0.000

Perna cocta superiori ossi

(Jambon cuit supérieur à l'os)

(Cooked ham superior to the bone)

Suilla Cham, crustis Conservatrix Hic primum: nitrite sal, dextrose, GLYCOSA surrepo, sal, sapores, saccharum, flavor enhancer e621, antioxidant e301, preservative e250, e150a, morerentur. 0.000

¶ craticula sacrificium laudis hostias coxerunt

(Jambon cuit fumé grill)

(Ham cooked smoked grill)

Suilla Cham aqua conservans: nitrite salis glucose syrupus, dextrose sal stabilimenta: E450 E452 E451; naturalis sapores antioxidant: E316. Fumabat cum faginus. 0.000

Sal, ex in foveam quam cum patria Noirmoutier

(Pâté de campagne au sel de Noirmoutier)

(Country pâté with salt from Noirmoutier)

Faucium, adipem et innitatur suilla, cepa, ovi album, mixta, quae lacte sunt Noirmoutier sal, dehydrated allium, Capsicum annuum amulum, ovi album pulveris bellica aromata quoque et naturalia flavors, herbis, faciens fuco colorem, Ordinarius Caramel. Allergens, ovi album, lac, sulfite. 0.000

Iecoris crustulum Noirmoutier superius salis

(Pâte de foie supérieur au sel de Noirmoutier)

(Liver paste superior to Noirmoutier salt)

Crassus, French suilla iecoris, mixta gelata, ovum, cepa, lac, Portus, Noirmoutier sal, dehydrated allium et apii, Capsicum annuum amulum, ovi album pulveris bellica aromata quoque et naturalia flavors, herbis, faciens fuco colorem, Ordinarius Caramel. Allergens, ovi album, lac, sulfite. 0.000

Rilleau vendéen sal Noirmoutier

(Rilleau vendéen au sel de Noirmoutier)

(Rilleau vendéen salt Noirmoutier)

Innitatur, cetis porci: cepa cortices gelata, Noirmoutier salis vel thumum vel lauri atque E150a morietur. 0.000

iecoris mousse

(Mousse de foie)

(Liver mousse)

Crassus, suilla iecoris XXIV% et lac mixta, cepa, EGG, Portus, Capsicum annuum amulum, ovi album pulveris bellica aromata quoque et naturalia flavors, herbis, lac proteins, nitrite sal, dextrose, inficitur teneras e120, allium dehydrated. Allergens: lacte, EGG, sulfite. 0.000

Rillette salis suilla cum ex pura Noirmoutier

(Rillette pur porc au sel de Noirmoutier)

(Pure pork rillette with salt from Noirmoutier)

Innitatur, French cetis porci, cepa, sal Noirmoutier inducant, colorando: Caramel, piperis vel thumum vel sinus folium. 0.000

¶ andouille

(Andouille fumée)

(Smoked andouille)

Chaudin, venter suilla, bubula, ovi testam, crassum sal, preservative: nitrite salis, piperis et aromata. Fumabat cum faginus. 0.000

Plautus

(Bacon)

Galli suilla tenderloin aqua conservans: nitrite salis dextrose, syrupus glucose sal sapores saccharum e301 antioxidant. Fumabat cum faginus. 0.000

Cum cetis porci in naribus suis vatis

(Museau de porc bardé)

(Pork snout with bard)

Hock lingua caput crustis aqua mixta gelata, restituantur, intumuit vati (pinguis et porcina gratuita dapibus, gelling agens sodium Alginate, sale, aceto) Ecclesiasticus: nitrite sal, dextrose, GLYCOSA surrepo, flavorings, sugar, enhancer veniat illi: E621 , Facilisis, E301, colorants: E150a E150c. 0.000

¶ allium farciminis

(Saucisson à l'ail fumé)

(Smoked garlic sausage)

Innitatur, faucium et cetis porci, preservative: nitrite sal, lac dapibus, allium, stabilizers e450 e452 e451, piperis et aromata e120 morietur. Fumabat cum faginus. Allergens: lacte, sulfite. 0.000

Farciminis non cum allium ¶

(Saucisson à l'ail non fumé)

(Sausage with garlic not smoked)

Innitatur, faucium et cetis porci, preservative: nitrite sal, lac interdum, allium, stabilizers: E450 E452 E451, piperis et aromata faciens fuco colorem: e120. 0.000

Nigrum cum ipsum sal ex Noirmoutier

(Boudin noir au sel de Noirmoutier)

(Black pudding with salt from Noirmoutier)

Gallica sanguine carnes porcinas, cepe, cortices et cetis porci, Noirmoutier salis, piperis et aromata. 0.000

Breaded in manu Andouillette

(Andouillette panée main)

(Andouillette breaded by hand)

Rebus: suilla porcinam cortice Divione SINAPI (aqua Sinapi acetum sal conservans E224 (sulfites) acidifier E330) Vinum (sulfites) panis (BLE) sal pecus pingue (adipi antioxidant E310) : vinegar, cepa, CITREA, apium, porrum herbis bellica aromata quoque et conservantibus E250, bubulae naturalis alligatae armamentis. Nutritionis valorem mediocris per 100g: Energy: CCXXVIII kcal (CMXLVII kJ) Adipem: 15.9g (including saturatum pingue acida, 6.93g), Carbohydrates: 4.2g (including sugars: 0.9g): Interdum: XVI: 9g: Salt: 2,18 g.

Andouillettes vera ex - kg

(Véritables andouillettes de - kg)

(True andouillettes of - kg)

Ingredientia: stomachum, porcus ventrem, cepe, VIN (sulphites), spiritus aceti, salis, SINAPIS (Vocatus vinegar, acidifier E330, antioxidant E224) bellica aromata quoque et herbis, acidifying E270, E330, E334, Viscera, panisque micas (BLE conspersa, aquam , vegetabili oleum, et adipem (rapeseed), sugar, gluten de posset, fermentum, sal, SECALE multicoloribus similam et furfures, dextrose, et hordeum, brasii similæ faba), HELIANTHUS oleum, dyestuff: caramel. 0.000

Plautus bio - Gallia originem carnes porcinas

(Bacon bio - porc origine France)

(Bacon bio - pork origin France)

Organicum pork tenderloin, organicum infundito muriam duram, aqua et sal et frumentum organicum dextrose, antioxidant, sodium Ascorbate, organicum herbis, aromata multa organicum, preservative: J + sodium nitrite

Bockwurst farciminis

(Bockwurst saucisse)

(Bockwurst sausage)

Ingredientia: Caro porcorum et bubulae LXXV%, cetis porci, aqua, nitrite sal (IODUM sal, preservative E250) concinnanda (continet sinapis et celeri), Maltodextrin, dextrose, condimentum (continet Soya), stabilitorque est E331, emulsifier E471, E621 Enhancer condimentum, antioxidant, E300 naturalis ventris fumum. quae signa, ut ova, lac, nuces, sulfonamide, et "0.000

Boudin béarnaise consequat

(Boudin recette béarnaise)

(Boudin béarnaise recipe)

Suilla capite (L%), carnes porcinas fragmen mali meridies Ergo IGP porcinam sanguinem, herbas, sal, salis comitem Convennarum IGP sal (0.7%), aromatum aut herbarum, naturalis flavors, dextrose, vegetabili extract, Espelette piperis aoc, earn censemus, sodium nitrite, antioxidant, sodium ascorbate, acidifier: lactate kalium. involucro natura equum menu. carnes porcinas Gallia originem. 0.000

Organicum felis albo - Gallia originem carnes porcinas

(Boudin blanc bio - porc origine France)

(Organic white pudding - pork origin France)

* Suilla cibum: lac *: * carnes porcinas faucium, * ovum, Capsicum annuum amuli *: * DAUCUS, cepa, sal Guerande: * acrimonias metuunt, mittito substrato apio * subita tumuit *: * piper, * sugar, nuce *, caro suilla Viscera naturalia. Suilla: * Ingredientia ex Gallia originem J + organicum agriculturae operam dabant

Nigrum ipsum bio - Gallia originem carnes porcinas

(Boudin noir bio - porc origine France)

(Black pudding bio - pork origin France)

Suilla sanguinibus, suilla (cocta suilla mediam, muria (aqua salsa frumentum dextrose, antioxidant sodium ascorbate herbam * aromatum *, conservans sodium nitrite)) adipe suilla, suilla cortice, cepa *, amouit sal, aromata *, * piper, carnes porcinas Viscera naturalia. Suilla: de Rebus Women * Re Rustica originem Gallia J +

West nigrum felis Meridionalis - Gallia originem carnes porcinas

(Boudin noir du Sud ouest - porc origine France)

(South West black pudding - pork origin France)

Caput, sanguis, corticibus carnes porcinas, herbas (cepe, porris), sal et SAL sal comitem Convennarum (0,5%) bellica aromata quoque et herbis, vittarum nexu humero, et innitatur suilla, allium, GELATINA carnes porcinas, dextrose, vaporibus inliciantur naturalis earn censemus, sodium nitrite, antioxidant, sodium erythorbate, acidifier: LACTEOLUS acid. involucrum naturalis checkmark ventris. carnes porcinas Gallia originem. 0.000

Caillette du Var - Gallia originem carnes porcinas

(Caillette du Var - porc origine France)

(Caillette du Var - pork origin France)

Ingredientia: faucium porcinam iecoris, aqua, vinum rosea mensa positis hæc censeo dapibus, allium, apium, sal, earn censemus, sodium nitrite, dextrose, piperis et aromata herbis, antioxidant (E301) = .decor crepine, tinctura E150a Caramel. 0.000

Coppa de Savoie - Gallia originem carnes porcinas

(Coppa de Savoie - porc origine France)

(Coppa de Savoie - pork origin France)

porcinae ilium (originem Gallia), aqua, nitrite sal, salis; alcohole crystallina specie aromatum aut herbarum. Sal, 5.40g (average per 100g of uber indicativum values). wx

Nigrum silva Ham

(Jambon forêt noire)

(Black forest ham)

Ingredientia: carnes porcinas ham, sal et aromata dextrose, medicaminibus admiscetur, sodium nitrite (E250) et potassium nitrate (E252), abies 0.000 lignum fumi

Tympanum in manu egressaeque pernam - Gallia originem carnes porcinas

(Jambon torchon - porc origine France)

(Tambourine ham - pork origin France)

Suilla crustis ham *, * infundito muriam duram (aquae, sal, * frumentum dextrose, antioxidant, sodium Ascorbate concinnanda: aromata * aromatum *, earn censemus, sodium nitrite) J +

Crura dimidium breaded carnes porcinas - Gallia originem carnes porcinas

(Demi pieds de porc cuits panés - porc origine France)

(Half breaded pork legs - pork origin France)

Rebus French tenderloin salis suilla (aqua salis glucose syrupus, dextrose, saccharo, E250 conservans, antioxidant E316 naturalem sucum), vivi panis. Nutritionis valorem mediocris per 100g: Energy: kcal CLXXIX (DCCXLV kJ) Adipem: 12.8g (including saturatioribus pingue acida 3.91g), Carbohydrates: <0.1g (including sugars <0.1g): Interdum: 16g, sal: 1.39g.

Coquere in Corsicam iussus est cor Figatelli

(Figatelli Corse à cuire à cœur)

(Figatelli Corsica to cook to heart)

Ingredientia: hepatis, faucium, porcus cor tuum, sal, sugars, dextrose, GLYCOSA surrepo, lactose, allium, piperis, herbis, medicaminibus admiscetur: E252, e260, E270, facilisis: E315, E316, acidifier: E330. 0.000

Organicum Frankfurter FARCIMEN - Gallia originem carnes porcinas

(Saucisse Francfort bio - porc origine France)

(Organic Frankfurter sausage - pork origin France)

"Criteria Presentation modum Product Description: Mediocris pondus L g / X numerus pars +/- X% Antiphon / packaging Mediocris pondus 0.500 kg Et Packaging packaging habet packaging palletizing mode characteres: Vacuum secundarium pack: American arca Ref. Firmamentum, BB3050 SAC Certifica Iab Argentina: 250x400 consequitur modum: qui 29x21x15 Gas: nemo PCB, variabilis packaging sine phthalates Mediocris pondus: variabilis / lobortis packaging sine bisphenol Palletization: Wood grabatum Europa Labeling notitia: Alii considerations Stamp FR LVI XXXIII VIII BCE Ionisation: Product absens causa est ionizing curatio DLC: XXI diebus batch numero, dies fabricare PRAECLUSIO: Inter IV ° F 0 et + Alter: 3760077109101 Allergens GENCOD X BIO Fr: Aedes aegypti MUNDITIA habitus nutritionis attractio Processus criteria: E.coli

Gratton pressed

(Gratton pressé)

(Gratton pressed)

Ingredientia: et sal 0.000 cetis porci

Gratton Bordelais

(Gratton bordelais)

Rebus: humerum adipem pinguium alium nitrite salis piper, sal, macis, gelata, dextrose sacchari aquam antioxidant: E300, 0.000 E301

Verus Gratton Bordelais

(Véritable gratton bordelais)

(Real gratton bordelais)

Ingredientia: meridies Ergo IGP LV% humero carnes porcinas, meridies Occidens et cetis porci IGP mixta, herbas (cepa, allium), sal, salis bearn (0,5%) IGP bellica aromata quoque et dextrose, earn censemus, sodium nitrite, antioxidant, sodium erythorbate. originem, Gallia - suilla IGP meridianam plagam. 0.000

Medocain Atticorum arte pistoria linteum catino

(Grenier médocain cuit torchon)

(Attic medocain baked dish towel)

Pontificum cocta suilla et casseroles, carnes porcinas ham, sal, malicorio cocta suilla, allium, aromata, (including piperis 0,9%) de salis bearn IGP SAL, medicamentum sodium nitrite, acidifier: lactate kalium. la Gallia. 0.000

Ne disperderet eos cum melle

(Jambon cuit au miel)

(Ham cooked with honey)

Ingredientia: Suilla cibum, IODUM sal, mel 0,5%, dextrose, stabilitorque est: E450, E451, antioxidant, E301, preservative: E250, faginus 0.000 fumi

EXOS aridam Cham Sabaudiae mensibus IX - Gallia originem carnes porcinas

(Jambon sec désossé de Savoie 9 mois - porc origine France)

(Boneless dry ham of Savoy 9 months - pork origin France)

Suilla Cham (Gallia), sal, preservative: E252. Sal, 2.10g (average per 100g of uber indicativum values). wx

Organicum pernam - Gallia originem carnes porcinas

(Jambonneau bio - porc origine France)

(Organic ham - pork origin France)

Organicum exos suilla mediam organici undam aquarum nitrite salis organici seges dextrose sodium ascorbate organici infusio (recentes dehydrated viridi shallot organici vastitatem pipere organicum frixum cepa organici alium organic suavia organici sapientis thymum organico organicae redimitus tempora lauro organicum umbra iuniperi bacas organicum ungue clavus) .The productum est manus-fingitur. J +

Bene cocta ham sanavit - kg

(Jambon cuit fin maigre - kg)

(Finely cooked cured ham - kg)

Ingredientia: ham Suilla, carnes porcinas cortice grana, sal, dextrose, flavorings, odor suavissimus ¶ (lactose), flavorings, saporem enhancers (E621, E627, E631) medicaminibus admiscetur: et sodium nitrite Sodium Ascorbate 0.000

forte Longanisse

(Longanisse forte)

Rebus: innitatur et cetis aqua aromatibus conditus glucose syrupus, acidifier: E325, dextrose, aromatum (sulfites) fumus condimentum herba aromatica conservativa: E250 E252 E316, colorants: et E160c e120 naturalis ventris. 0.000

CONDITUS longanisse

(Longanisse piquante)

(Spicy longanisse)

Rebus: innitatur suilla adeps et aromata sal, saccharo, Monosodium Glutamate, fermentum extractum sodium, E316, salpetre, Cochineal calidum piperis anis.boyau naturalis. 0.000

Pictavia nichilominus tenendas Charentes aridam pernam - Gallia originem carnes porcinas

(Jambon sec Poitou Charentes - porc origine France)

(Dry ham Poitou Charentes - pork origin France)

Ingredientia: suilla ham (92.5%), sal (7.09%), dextrose (0.16%), Conservatrix Hic primum, materia nitrosa (0.14%), saccharo (0.05%) bellica aromata quoque (0.03%), naturalis flavors (0.03%). Nutritionis valorem mediocris per 100g: 818KJ Energy (195Kcal); Adipem 9,07g 1,77g quorum abundantia saturantur 3,29gGlucides sugars 0,3gFibers 0gProteins 26,6gSalt 6,1g

Mexicanus FARCIMEN - kg

(Saucisse mexicaine - kg)

(Mexican sausage - kg)

gallico et innitatur suilla adipem, 1.8% spice: et sal. 0.000

Farciminis Montbeliard coquere - Gallia originem carnes porcinas

(Saucisse Montbeliard à cuire - porc origine France)

(Sausage Montbeliard to cook - pork origin France)

Suilla cibum (originem Gallia), sal, dextrose bellica aromata quoque et herba aromatica earn censemus, sodium nitrite, visenda. Viscera naturalia pork.106g in cibum 100g est implemented per speciem operis. Nutritionis valorem mediocris per 100g: 1440kj Energy (348kcal); Adipem 31,1gwhich abundantia saturantur 12,4gGlucides 1,2gwhich Sugars 1gFibers 0gProteins 15,8gSalt 2,3g

Savoie nux plurima circum - kg

(Noix ronde Savoie nature - kg)

(Savoie round walnut - kg)

Ingredientia: suilla ham, sal, dextrose, medicaminibus admiscetur, sodium nitrite, nitrate et potassium sodium Ascorbate. 0.000

Pancetta de Savoie - Gallia originem carnes porcinas

(Pancetta de Savoie - porc origine France)

(Pancetta de Savoie - pork origin France)

Suilla venter (originem Gallia), aqua, nitrite sal, salis; alcohole crystallina specie aromatum aut herbarum. Sal, 7.80g (average per 100g of uber indicativum values). wx

Vasca pie Espelette PDO piper - Gallia originem carnes porcinas

(Paté basque piment Espelette AOP - porc origine France)

(Basque pepper pie Espelette PDO - pork origin France)

Ingredientia: ° F. IGP suilla iecoris et iecur, condienda (lactose et lac proteins, Capsicum annuum amuli, albumina tenues, dextrose, aromatum aut herbarum) herbas (cepa, allium), sal, maculatam bearn IGP, piperis, Espelette piperis AOP (0.2% ), acidifier: lactate kalium. et in crepine piquillos decoration.origine: Gallia - suilla et meridianam plagam IGP. 0.000

PGI organicum pate - Gallia originem carnes porcinas

(Paté de campagne IGP bio - porc origine France)

(PGI organic pâté - pork origin France)

Organicum porci ventri organicum suilla iecoris organicum porcinam manducare organici cortice nova organici concisi cepe organici colum organici cor organismo ovum aqua amouit salis organicum shallot organici apio organicum alium organicum Carmeli organicum albi , nigrum piper bio, nuce bio.Master tritum VIII mm malesuada euismod. J +

ad verticem

(Pâté au)

(Pâté at)

Ingredientia: XL% suilla cibum, suilla iecoris XXV%, praebere lac, 6.5% riesling, sal et aromata saporem E621 enhancer, antioxidant E301, preservative E250, emulsifier E450.deco: uvas recentes Sinapi. ut nuces continent vestigium, sulfonamide et celeri '0.000

Paupiette bio - suilla Gallia originem - ad cor usque coquens consumat

(Paupiette bio - porc origine France - à consommer cuit à coeur)

(Paupiette bio - pork origin France - to consume cooked to heart)

Suilla cutlet humero, inpensam (cetis Alimonia, aqua salsa frumentum dextrose, piper, antioxidant, ascorbicis acidum) * vati suilla aestuat. Suilla: * Ingredientia ex Gallia originem organicum agriculturae operam dabant. Valetudo tutela uber in atmosphaera, qui nusquam percoqui possit animo ad cor. J +

Organicum fumus pectus - Gallia originem carnes porcinas

(Poitrine fumée bio - porc origine France)

(Organic smoke breast - pork origin France)

* Ventris carnes porcinas, * infundito muriam duram (aquae, sal, * frumentum dextrose, antioxidant, sodium Ascorbate: * herbis, aromata *, earn censemus, sodium nitrite). Organicum agriculturae operam dabant de Rebus * J +

Rillon bio - Gallia originem carnes porcinas

(Rillon bio - porc origine France)

(Rillon bio - pork origin France)

Suilla * ventris muria * (* lac, sal, antioxidant, sodium Ascorbate: * herbis, aromata *, * nigrum piper, * sugar, earn censemus, sodium nitrite), * Caramel. Suilla: * Ingredientia ex Gallia originem J + organicum agriculturae operam dabant

Assum pullum filum

(Rôti filet poulet)

(Roasted chicken fillet)

Rebus: Galli gallinacei vitta aqua salis dextrose, saccharo, glucose syrupus naturalis sapores facilisis, E301, E316, E326, conservans E250, stabilimenta: E450, E451, E452 naturalis aromatibus herbas caramelized saccharum Maltodextrin virtutis pretii: LXIII kcal, lipids: 0.9%, saturatioribus pingue acida: 0.2%, carbohydrates: 2.1%, sugars: 0.6%, proteins, 20.5%, salis, 2.1%. 0.000

Coquam organicum cocta suilla - Gallia originem carnes porcinas

(Rôti de porc cuit bio - porc origine France)

(Roast organic cooked pork - pork origin France)

Organicum pork tenderloin, organicum infundito muriam duram (organicum lac, sal, antioxidant, sodium Ascorbate, organicum herbis, aromata multa organicum, nigrum piper organicum, sugar organicum, preservative sodium nitrite), Caramel organicum, allium organicum, organicum muscatam comedit, nigrum piper organicum J +

Cum alio coctum porcos coctos - Gallia originem carnes porcinas

(Rôti porc cuit à l'ail - porc origine France)

(Roast pork cooked with garlic - pork origin France)

Ingredientia: IGP porcinae ilium, meridies, Occidens et umeris inpingebatis sal (1.4%), nova allium (I%) bearn PGI sal salis (0,5%) dextrose, nigrum piper, carnes porcinas GELATINA, earn censemus, sodium nitrite, antioxidant, sodium erythorbate. Nutritionis valorem mediocris per 100g: 729kJ Energy (174kcal), cuius Saturated 3.4g 8.2g adipem, carbohydrates 0.5g cuius Sugars 0.5g, fibrae 0g, interdum 25g, sal 2.8G

Sabodet - kg

(Sabodet - kg)

gallico adipem et innitatur suilla, mixta, salis, piperis et aromata, sugar, salpetre, album vinum, sal et lactatum 1,8%. 0.000

divisa sem

(Salade émincé pied)

(Sliced salad)

Rebus: aceto animalibus pedes (pecora pedibus muria (aqua acetum sal dextrose ab uiam antioxidant E301, saccharo) mayonnaise (vegetable oleum aqua luteo ovi aceto, sinapis (aqua Sinapi acetum sal , acidifier: E330, antioxidant, E224 bellica aromata), sugar, sal, amulum, frumentum, stabilitorque est: et E412 E415, color: E160a), sALSA (gherkins, aqua, acetum, sal, preservative E224), mittito substrato apio 0.000

Lingua & rostro, sem

(Salade langue & museau)

(Tongue & muzzle salad)

Ingredientia: carnes porcinas lingua, carnes porcinas persona, HELIANTHUS oleum, aqua, album aceto circumponensque gherkins, sal, spice mixtisque, shallot, GELATINA, allium, dextrose, GLYCOSA surrepo, sugar, flavor enhancer: glutamate sodium E621, anti-oxygenates, sodium ascorbate e CCCI, Conservatrix Hic primum: et E250 0.000 E220

suilla sem

(Salade charcutière)

(Pork salad)

Rebus: suilla capita limumque linguas carnium cibo gelatinam, IGP var vini (sulfites) sal servatore (sodium nitrite) apio acidifiers (e326, e262) alium dextrose, antioxidant e301 piper aromata aromatibus plantis vitro inficiunt e120. condienda: vegetabilis oleum, acetum cum rubrum shallot (sulfonamide) frictum, oliuae, cepe, gherkins (Sinapi), viridi piperis et rubrum, medicaminibus admiscetur: et lactatum sodium diacetate, kalium sorbate, sal. Nutritionis valorem mediocris per 100g: 764KJ Energy (185Kcal); 16g, exuberant torcularia abundantia saturantur 3,3gGlucides 2,4gwhich Sugars 2,4gFibers 0gProteins 6,8gSel 1,6g

¶ organicum FARCIMEN - Gallia originem carnes porcinas

(Saucisse fumée bio - porc origine France)

(Organic smoked sausage - pork origin France)

Organicum cibum adipe suilla sal organici seges dextrose organici pipere antioxidant, ascorbicis acidum suilla Viscera naturalia. Negligamus faginus fumum. J +

Organicum FARCIMEN - Gallia originem carnes porcinas

(Saucisse bio - porc origine France)

(Organic sausage - pork origin France)

Organicum cibum et cetis porci, aqua et sal et frumentum organicum dextrose, piperis organicum, antioxidant, ascorbicis acidum, aestuat Viscera naturalia carnes porcinas, VIII mm eget tritum cibum J +

Farciminis coquere - kg

(Saucisson à cuire - kg)

(Sausage to cook - kg)

Gallica suilla cibum, sal, dextrose bellica aromata quoque et co-E252 servator, antioxidant E300, e120 tinctura lactatum, citra celeris 0.000 suavitatis

Sabaudiae FARCIMEN - Gallia originem carnes porcinas

(Saucisson de Savoie - porc origine France)

(Savoy sausage - pork origin France)

Deporc cibum (Gallia), sal, misce (lactose, dextrose, aromatum aut herbarum, sugar, preservative: E252); alcohole crystallina specie aestuat herbis. Viscera naturalia suilla. Sal, 4.48g (average per 100g of uber indicativum values). wx

Soubressade coquere

(Soubressade à cuire)

(Soubressade to cook)

Ingredientia: Innitatur suilla adipem et bellica aromata quoque et sal, saccharo, Monosodium glutamate, fermentum extract, sodium, E316, salpetre, cochineal, purus piperis. 0.000

Coquus Soubressade fortis - EU originem carnes porcinas

(Soubressade forte à cuire - porc origine UE)

(Soubressade strong cook - pork origin EU)

Rebus: unde suilla eu faucibus aponevroses sal conficiatur herbis conservativa: e252, e262, e262ii, e301, e326 saccharum naturalis sapores. Viscera naturalia suilla. 0

Terrine bressane - Gallia originem carnes porcinas

(Terrine bressane - porc origine France)

(Terrine bressane - pork origin France)

Ingredientia: carnes porcinas faucium (de Gallia), altilia iecur (XXIII%, EU originis), EGG, infundito muriam duram (aquae, sal, dextrose, GLYCOSA surrepo, sucrose, conservans E250, antioxidant E316, naturalis flavors), amulum, plasma carnes porcinas, DAUCUS , fabam, celeri: Porta vertitur vinum, sal, ius, shallot, cepa, anser adipem bellica aromata quoque et allium vitro inficiunt e120. Decors: gelata (suilla gelatine (sulfonamide), sal, thickeners: et E407 E415, dextrose, flavors naturalis, E150c tinctura), et cetis porci crepine ulnas. Nutritionis valorem mediocris per 100g: Energy: CCXXXIV kcal (CMLXX kJ) Adipem: 18g (including saturatum pingue acida, 4G), Carbohydrates: 6g (including sugars: 0g): Interdum: 11.9g, sal: 0.97g.

Borned caput advolvit - Gallia originem carnes porcinas

(Tête roulée bardée - porc origine France)

(Borned rolled head - pork origin France)

Ingredientia: lingua, caput et suffraginem cameli carnes porcinas originem Gallia, liquamen, Gherkin (Gherkin, aqua vinegar (sulfonamide), cepa, sal, grano sinapis, piper, coriandri, tarragon aroma) muria (aquae, sal, GLYCOSA surrepo, dextrose , sucrose, E250 earn censemus, antioxidant E316, naturalis flavors) wine (sulfonamide), carnes porcinas gelatine, aromatibus shallot, allium, carnes porcinas ulnas. Nutritionis valorem mediocris per 100g: Energy: CLXXXI kcal (DCCLI kJ) Adipem: 13.6g (including saturatum pingue acida, 4.46g), Carbohydrates: <0.1g (including sugars <0.1g) Hordeum: XIV: 7g: Salt: 1.28g.

verus cabanos

(Véritable cabanos)

(Real cabanos)

Ingredientia: porcinas carnes J salsa (sal, potassium äthylendiamin) aromata glucose syrupus dehydrate sapor Enhancer: Monosodium Glutamate, dextrose, saccharum antioxygen: ascorbicis acidum conservans sodium nitrite naturalis suilla ventre faginus fumus 100g de kabanos 110G de suilla est, ut lac habet modos: apio et sinapi '0.000

De arida bubulae Alpes - Gallia originem carnes porcinas

(Viande bœuf séchée des Alpes - porc origine France)

(Dried beef from the Alps - pork origin France)

Bubulae (de Gallia), nitrite sal, sal, miscere (saccahrosis, sal, spice, antioxidant, E301, preservative: E252) aqua. Sal, 7,30g (average per 100g of uber indicativum values). wx

QUADRA cum vidisset Cham

(Dalle au jambon)

(Ham slab)

Ingredientia: Panade: aqua restituerunt dolo lac concupiscite BLE conspersa (E300 curatio agente), butyrum (betacarotene tinctura), oui, sal, aromata, Saturitatem: LATEX quas cylindrus non pernam XXV% (suilla ham, sal, GLYCOSA surrepo, dextrose, flavorings, medicaminibus admiscetur: E301, E250), BLE conspersa (E300 curatio agente), B5 fungus, BUTURUM (betacarotene tinctura), HELIANTHUS oleum, sal, piper, 0.000 medulla

Gardianne de taureau - cibum Gallia originem,

(Gardianne de taureau - viande origine France)

(Gardianne de taureau - meat origin France)

Ingredientia: sauteed Taurus (XLV%), cocta legumina (XV%) (cepe, carrots), SAPIDUS vinum condimentum XL% [rubrum vinum (sulfonamide), aqua, Capsicum annuum amuli, sal, vinum vinegar (sulfonamide), Caramel color E150b ( sulfites), piperis, allium (sulfonamide), aromatum (thyma summa, Ros maris sinus folium, scidit)]. Tauri natus est, et erexit in Camargue. Nutritionis valorem mediocris per 100g: 433KJ Energy (107Kcal); Adipem 4.2gWave Saturated 1.3gGlucides 1.9gWhat Sugars 0,9gFibres -gProtein 11,8gSel 0,4g

Boles de Picoulat

(Boles de Picoulat)

(Boles of Picoulat)

fungos saginati

(Champignons farcis)

(Stuffed mushrooms)

piperis saginati

(Poivrons farcis)

(Stuffed peppers)

Grated - 90g

(Râpées - 90g)

(Grated - 90g)

Ingredientia: Potatoes LXVII%: non-hydrogenated oils (HELIANTHUS, palm), PARIO positis hæc censeo conspersa, sal. 0.000

Ratatouille

(Ratatouille)

Ingredientia: Tomatoes (lycopersiciSusceptibility sucus, acorem eruditorem E330), zucchini, eggplant, piperis, onions.Seasoning, ocimum, allium, sal, saccharo, herbis, HELIANTHUS oleum. 0.000

Rice cocta album

(Riz blanc cuit)

(Cooked white rice)

Rebus sorbilia Proin aqua. Nutritionis valorem mediocris per 100g: 615KJ Energy (145Kcal); Adipem 0gdat Saturated 0gGlucides 32gwhich Sugars 0gFibres -gProtein 15gSel 0g

Landaise 2.2kg in foveam quam vetus - Gallia originem anatis

(Pâté ancienne landaise 2.2kg - canard origine France)

(Pâté old landaise 2.2kg - duck origin France)

Faucium et iecur et Meridionalis Occidentem carnes porcinas, condienda (lactose et lac proteins, Capsicum annuum amulum, ovi album pulveris, dextrose, aromatum aut herbarum), anatis ornatum induitura sis, bearn sali sal IGP, Armeniaci comitem modified (1.2%) (Armeniaci comitem, sal, natura suavitatis et piperis), ascolonias, vates in ornamentum. Nutritional Value average per 100g: 1291KJ Energy (311Kcal) 9.4gGlucides 5.1g adipem 24gWe Saturated cuius sugars 1.1gFibres -gProtein 18gSel 1.6g

(Fungi: Ova, lac)

Andouille - EU originem carnes porcinas

(Andouille - porc origine UE)

(Andouille - EU origin pork)

Rebus: suilla tuber, sale et pipere conservans: E250, colorando: planum Carmeli faginus smoke.wrap naturalis ventris. 0.000

De Vire ad andouille

(Andouille de Vire au)

(Andouille de Vire at)

Rebus: suilla Chowder, uentrem suilla (XIII%) salis piper conservans e CCL, colorando: planum Carmeli faginus smoke.wrap naturalis 0.000 Viscera

Mediterrane andouillette - kg

(Andouillette méditérranée - kg)

(Mediterrane andouillette - kg)

Ingredientia: panses = flaturae fuit: gutture et porcina gratuita hirtis masculos et cepae, sinapis, rosa et vinum IGP mare (sulfonamide), salis, 2.5% apium, allium, aromata pepper.decor = panis (BLE conspersa) aqua pistor scriptor fermento, adipem vegetabilis; , et lactose lacte interdum, sugar, sal, antioxidant E300). coating = naturalis porc.product gut, ut consumat heart.Conditioned hostias coxerunt in pluteo coram secundum products, lac, ovum, tale gluten decoquendo, apium, Donec, et terebinthi, sinapi. 0.000

Trecis, in Andouillette

(Andouillette Troyes à la)

(Andouillette Troyes at the)

Ingredientia: chowder Suilla, carnes porcinas stomachum, malicorium, aqua plasma, cepa, preservative: nitrite Aromata, sal, piper, nutmeg, cinnamomi, cloves.Hedge herbis, & herbarum vires de Provence, caraibes flavor: herbas - sal - aromatibus conficiebant (piperis, chilli, gith et aromata) - oleoresine paprika. 0.000

Boudin cum crepito

(Boudin à la crème)

(Boudin with cream)

Ingredientia: sanguis recens suilla, cepe, spinach, suilla adipem lac, IV% UNGUENTUM, similam, dextrose, lac interdum et LACTOSErum, sal, spices.wrap: Viscera naturalia suilla. 0.000

Antillean Boudin chilli kilo

(Boudin antillais piment kilo)

(Antillean boudin chilli kilo)

Ingredientia: lacte, sanguine recens suilla, suilla adipem et cepae panis (BLE conspersa, aquam, fermentum, sal), sal, lac, et LACTOSErum dapibus, mittito substrato apio bellica aromata quoque et nova piperis, Honorius 0,19%. 0.000 naturalis suilla

PLACENTA cum cepis

(Boudin aux oignons)

(Bun with onions)

Ingredientia: sanguis recens suilla, XXVI% cepe, suilla adipem lac, III% similæ, dextrose, lac interdum et LACTOSErum, sal, spices.wrap: Viscera naturalia suilla. 0.000

Alba cum antiquis ipsum magna Katharina - Gallia originem carnes porcinas

(Boudin blanc à l'ancienne grande Hermine - porc origine France)

(White pudding with old large Hermine - pork origin France)

Ingredientia: lacte recenti, cetis porci, suilla cibum: 17,5%, Turcia cibum, XII%, ovi album, crepito lac (dairy crepito, LACTEOLUS visenda), cepe, sal, apio portum, dextrose, amulum, GLYCOSA surrepo, et storacis herbarum natura sapores. Involucrum naturalis porcinae armamentis. 0.000

Meridies Ergo Boudin

(Boudin du Sud ouest)

(South West boudin)

Ingredientia: sanguis caput cibum et suilla (originem Gallia), cepe, sal (1.3%) concinnanda (sulfonamide), acidifying E325, E262, E331, enhancer E621 saporem, odorem suavitatis, et naturalis Viscera naturalia. Consumere cocta ad Cor. 0.000

Nigrum ipsum - Gallia originem carnes porcinas

(Boudin noir - porc origine France)

(Black pudding - pork origin France)

Ingredientia: sanguis caput cibum et suilla, cepe, sal (1.3%) concinnanda (sulfonamide), acidifying E325, E262, E331, flavor E621 enhancer, naturalis sapor et Viscera naturalia. 0.000

Nigrum ipsum senem castaneo - Gallia originem carnes porcinas

(Boudin noir ancienne châtaigne - porc origine France)

(Black pudding old chestnut - pork origin France)

Nova sanguinem et fatty suilla, nova cepe, III% castaneae molles sal, carnes porcinas sanguinem dapibus, petroselinum, cepe dehydrated, piperis, dextrose, antioxidant, E300 bellica aromata quoque et carnes porcinas Viscera naturalia. 0.000

Bunion mixtam nigrum cepa

(Boudin noir oignon brassé)

(Black bunion onion brewed)

Ingredientia: XXXV% cepe, sanguinem carnes porcinas, cetis porci, carnes porcinas mixta, adipis suillae, sale et piperis. Involucrum naturalis porcinae armamentis. 0.000

Nigrum ipsum vetus grana - Gallia originem carnes porcinas

(Boudin noir ancienne raisins - porc origine France)

(Black pudding old grapes - pork origin France)

Recens et fatty suilla sanguinem, nova cepe, uvas passas 4.7% (uvae passae minimum, conservans: E220, vegetabilis oleum), calvados 1.8%, sal, carnes porcinas sanguinem dapibus, apium, dehydrated amet, piperis, dextrose, antioxidant, E300 bellica aromata quoque et naturalia carnes porcinas exinterare. 0.000

salsa Caron

(Carron salé)

(Salted carron)

Ingredientia: cetis porci lardum, sal 0.000

Diot Savoie PP sati

(Diot Savoie PP choux)

(Diot Savoie PP cabbages)

Ingredientia: suilla cibum 48,4%, 48,4% brassica, sal, lactose bellica aromata quoque et dextrose, facilisis: ascorbicis acid - Sodium Ascorbate, herbis, aestuat et conservans, sodium nitrite, carnes porcinas naturalis alligatae armamentis. 0.000

¶ Diot Savoie PP - kg

(Diot Savoie PP fumé - kg)

(Diot Savoie PP smoked - kg)

Ingredientia:% XCIII suilla cibum, sal, lactose bellica aromata quoque et dextrose, facilisis: ascorbicis acid - Sodium Ascorbate, herbis, earn censemus, sodium nitrite, carnes porcinas naturalis alligatae armamentis. Faginus t vapor. 0.000

Diot Savoie pura natura carnes porcinas - kg

(Diot Savoie nature pur porc - kg)

(Diot Savoie pure nature pork - kg)

Ingredientia: Suilla cibum (89.2%), cepe, album vinum, sal, lactose bellica aromata quoque et dextrose, facilisis: ascorbicis acid - Sodium Ascorbate odoribus, earn censemus, sodium nitrite. 0.000

Salsa autem pinguia - Gallia originem carnes porcinas

(Lard gras salé - porc origine France)

(Salty fat bacon - pork origin France)

Ingredientia: cetis porci lardum, sal 0.000

salsa autem lardum

(Lard salé)

(Salty bacon)

Ingredientia: carnes porcinas sapientia veterum Bacon, 0.000 Salis

Morteau montem IGP FARCIMEN - k - Gallia originem carnes porcinas

(Saucisse Morteau montagne IGP - kg - porc origine France)

(Morteau sausage mountain IGP - kg - pork origin France)

0.000

Cocta pectus - EU originem carnes porcinas

(Poitrine cuite - porc origine UE)

(Cooked breast - pork origin EU)

Ingredientia: carnes porcinas venter (LXXXV%), aqua et sal et conservativa: e250, GLYCOSA surrepo, stabilitorque est: e451, odorem, antioxidant, e316, E330, cepa, allium, thyma summa, sinus folium. Ue cibum originem. Nutritionis valorem mediocris per 100g: 1001kj Energy (239kcal); Adipem 18,7gwhich abundantia saturantur 8,3gGlucides 1,6gwhich sugars 1,6gFibers 0gProteins 16,1gSel 2,6g

¶ organicum FARCIMEN - Gallia originem carnes porcinas

(Saucisse fumé bio - porc origine France)

(Organic smoked sausage - pork origin France)

'* Suilla cibum Gallico (93.1%), aqua, salis amouit (PGI) (1.7%), naturalis sapor, antioxidant, sodium Ascorbate, alligatae armamentis naturalis carnes porcinas, faginus cum ¶. Products de organicum agriculturae operam dabant. "0.000

Apples Boudin kilo - Gallia originem carnes porcinas

(Boudin pommes kilo - porc origine France)

(Boudin apples kilo - pork origin France)

Ingredientia: sanguis recens suilla, cetis porci, XIV% pupillam puree, cepe, V% apples, lac, simila III%, dextrose, sugar, lac interdum ac serum lactis, sal et aromata, antioxidant: Acidum ascorbique.enveloppe: carnes porcinas naturalis alligatae armamentis maximeque pendent in album de products fundatur: lacte, EGG, tale gluten decoquendo, apium, Donec, LENTISCUS, MUSTARD. 0.000

(Fungi: Aliquam erat, lac)

Turcia Ballotine belle epoque

(Ballotine dinde belle époque)

(Ballotine turkey belle epoque)

Ingredientia: Turcia cibum (35.9%), carnes porcinas faucium, aqua cetis porci, fungos, Turcia iecoris, Capsicum annuum amuli, sal, lac interdum, GLYCOSA surrepo, Soja dapibus, Portus, stabilizers: E450, E451, pisum dapibus, flavorings, carnes porcinas plasma, comitem, dextrose herbae aromata saccharo lactosum lac, vivi similam, vivi amulum, vivi interdum facilisis, E316, E300, E301, colorants: E150a, e120, E100, conservans: E250.decor aqua, suilla adipem, dapibus carnes porcinas, carnes porcinas GELATINA, BLE alimentorum fibra, gelifiers: E401, E407, sal; alcohole vinegar, color: E150a. 0.000

Cocta ¶ quadratum

(Carré fumé cuit)

(Cooked smoked square)

Ingredientia: carnes porcinas cuneum (LXXXV%), aqua et sal et conservativa: E250, GLYCOSA surrepo, stabilitorque est: E451, odorem, antioxidant, E316. Faginus t vapor. 0.000

Cocta quadratum ossa non - EU originem carnes porcinas

(Carré cuit nature sans os - porc origine UE)

(Cooked square without bones - pork origin EU)

Ingredientia: carnes porcinas cuneum (LXXXV%), aqua et sal et conservativa: e250, GLYCOSA surrepo, stabilitorque est: e451, odorem, antioxidant, e316. Nutritionis valorem mediocris per 100g: 544kj Energy (130kcal), 3.4g adipem, Saturated 1.4gGlucids 1.3g, inter sugars 1,3gFiber 0gProtein 23,6gSalt 1,9g

Chipolatas - Gallia originem carnes porcinas

(Chipolatas - porc origine France)

(Chipolatas - pork origin France)

Suilla cibum Ventoux de Monteacuto eques, aqua, salis (1.6%) dextrose, acidifying agentibus, sodium citrate, sodium acetate, flavors naturalis, facilisis: E300, E301, color: (IV)CXX, naturalis ovium alligatae armamentis. 0.000

Confit suilla iecoris

(Confit foie de porc)

(Confit pork liver)

-Ingredients: suilla iecoris (LIV%), et cetis porci femur, aqua, cepe, dehydrated vituli (1.5%), sal, lac dapibus LOMENTUM, dextrose, allium, piperis, odor suavissimus muscatam comedit, antioxidant E301.wrapping: crepine, Caramel Superficiem colorant E150a cibus Gelatine suilla (salis kalium chloride, E407 gel, flavorings, E471, colorant E150d) aqua. 0.000

Delectamentum caput Gherkin

(Délice tête aux cornichons)

(Delicious gherkin head)

Ingredientia: suilla capite (XL%), aqua gherkins (XIII%), cepe, carnes porcinas gelatine, IODUM sal, vinum, GLYCOSA surrepo, viridi piperis, odorem suavissimum incensum aromatum (including celeri), dextrose, stabilitorque est: E451, facilisis: E301 , E330, preservative: E250 saturitatem, gelata (aquarum, carnes porcinas GELATINA, dextrose, sal, antioxidant, E330), sALSA, rufus piperis in literature, conservans: E202 '0.000

¶ grabatum os dimidium rudis

(Demi palette fumé cru os)

(Half smoked pallet raw bone)

Rebus: Os osse suilla aqua conservativa, dui lacticum, nitrate potassium sodium nitrite sal dextrose, glucose syrupus, antioxidant sodium ascorbate. omnino licitum est hoc productum intenditur cooking.not tutela os veste ante eget. "0.000

Turcia duplex uelamen

(Filet de dinde double)

(Double turkey fillet)

Ingredientia: Turcia taenia vittae, IODUM sal, dextrose, GLYCOSA surrepo bellica aromata quoque et facilisis, ascorbicis acidum, sodium Ascorbate, flavors naturalis, spice potest, stabilitorque est: diphosphate, earn censemus, sodium nitrite, oleum palmas (rspo) 0,000

Aureliacum Friton d'- Gallia originem carnes porcinas

(Friton d'Aurillac - porc origine France)

(Friton d'Aurillac - pork origin France)

Gallia carnes porcinas aqua suilla ilium de Gallia Gallia suilla renibus alium salis piper, petroselinum naturalium CONDITIO, acidifier: E330. Nutritionis valorem mediocris per 100g: 1222kJ Energy (294kcal): 23.1g inter Saturated 9.2g adipem, carbohydrates 0.9g cuius Sugars 0.1g, fibrae 0g, dapibus 20.7g, sal 1.64g

Caput caseus - Gallia originem carnes porcinas

(Fromage de tête - porc origine France)

(Head cheese - pork origin France)

Ingredientia: Capita Et lingua Gallica carnes porcinas, album vinum, aligote I%, elementarium porcinum institueres cibum gelatine, sal, lactose, thickener E407, sapores, acidifier E330: medicaminibus admiscetur E202 E220 E250, apium, allium, sulfonamide, flavor enhancer E621, Aromata, ex quibus celeri, aromatum, piperis, antioxidant E316 0.000 E301

A capite caseus - EU originem carnes porcinas

(Fromage de tête - porc origine UE)

(Cheese from head - pork origin EU)

Ingredientia: esca autem languons caput et carnes porcinas, compositio, GELATINA, sal, dextrose, medicaminibus admiscetur, et E250 E301, aromata aromata sacchari, aromatum, herbis, album vinum, stabilizers: E451 E450 et sapor enhancer: E621. Coating, et restituerunt gelatine vates (aqua adipem et dapibus caro suilla, gelling agentibus, et E401 E407, sale, aceto, dextrose inducant, colorando: E150a, odorem), 2.5% piperis. Sal contentus: 2.2%. 0.000

Pistachioe

(Hure pistachée)

(Pistachioe)

Ingredientia: caput inguina hausit, suffraginum flexu lingua carnes porcinas, compositio, album vinum, sinapi, LENTISCUS I%, GELATINA, condienda, sugars, preservative: E250, facilisis: E300, E301, E330, stabilizers: E450, E451, E452, flavors inducant, colorando: e120. Coating: Emulsion de suilla adipem et dapibus, gelling agens E401, sale, aceto. 0.000

Cocta ham, marmoreis

(Jambonneau cuit persillé)

(Cooked ham, marbled)

Ingredientia: suilla fuerit, IODUM sal, apio bellica aromata quoque comprehendo celeri, dextrose, GLYCOSA surrepo, similæ oleo, lacte interdum, fermento extract, emulsifier, E451, antioxidant, E301, preservative: E250 '0.000

Jambonnette carnes porcinas - EU originem carnes porcinas

(Jambonnette porc - porc origine UE)

(Jambonnette pork - pork origin EU)

Os gregem medetur,

(Jarret cuit avec os)

(Hock cooked with bone)

Rebus: Os osse gregibus aqua salis acidifying agentes E270, E334, e260, E330, glucose syrupus, Stabilizer: E450 herbarum natura sapores conservans sodium nitrite, dextrose, antioxidant sodium ascorbate. postquam universa consumas elit. 0.000

Aceto cocta - EU originem carnes porcinas

(Jarreton cuit - porc origine UE)

(Cooked stalk - EU origin pork)

Ingredientia: carnes porcinas ham (XCV%), aqua et sal et conservativa: e250, cepe, allium, antioxidant, E330, thyma summa, sinus folium. Calidum cibum ad originem UE.A CC ° C XX minutes. Nutritionis valorem mediocris per 100g: 770kj Energy (184kcal) Adipem 8gdat Saturated 2,6gGlucides 0,2gwhich sugars 0,1gFibers 0gProteins 27,8gSalt 2,1g

Portus mousse anatis, suilla, pullum et

(Mousse canard porto, viande de porc, poulet et)

(Port duck mousse, pork, chicken and)

Ingredientia: cetis porci, anatis XXIX% (innitatur anatis iecoris et anatis adipem), pullum iecoris, carnes porcinas mixta, LATEX dimidium-crepito, adipis suillae, UNGUENTUM (LACTEUS), aqua, salis positis hæc censeo conspersa, amulum sed, portum (0.8%) , sugar, flavors naturalis, aestuat Armeniaci comitem, piperis colores: anthocyanosides papika et extract. Gallica suilla, pullum anatis cibum. Nutritionis valorem mediocris per 100g: 1935KJ Energy (469Kcal); Adipem 46gwhich abundantia saturantur 17gGlucides 4.1gwhich Sugars 1gFibres -gProtein 9.6gSalt 1.4G

Silva spumam - kg

(Mousse forestière - kg)

(Forest foam - kg)

Ingredientia: cetis porci, suilla iecoris, aqua tubera (IX%, nigrae fungos, flavo boletes, volvarians, ostrea fungos), Turcia iecoris, soya dapibus, lac dapibus positis hæc censeo dapibus, sanguis dapibus, nova UNGUENTUM, GLYCOSA surrepo positis hæc censeo dextrose , sal, aromata; alcohole crystallina specie pigmentis et aromatibus saporem enhancer: E621: medicaminibus admiscetur: E316, E301, E250, color: e120 (pinguedine continere posset, dolo lac concupiscite soybeans) .decor: fungos (fungos, nigrum, flavo boletes, volvaries, fungos ostrea), purus aquarum gelatinam sal Gel: E407, color E150a. "Cum cetis porci Gallico '0.000

Lateribus coctis panibus

(Pain de cote cuit)

(Cooked side bread)

Rebus French suilla tenderloin aqua salis dextrose, E202 E250 conservans, antioxidant E316 naturalis sapores cibi Gelatine porcinum, lactosum, thickener E407, 0.000 acidifier E330

Chorizo pate - kg

(Pâté chorizo - kg)

(Chorizo pate - kg)

Ingredientia: suilla cibum XL%, suilla iecoris XXV%, chorizo VIII% (innitatur suilla, sal, lactose, paprika, dextrose, dextrin, Maltodextrin bellica aromata quoque et sapores, stabilitorque est: E452i, allium, antioxidant, E301: medicaminibus admiscetur: E250, E252 , color: e120) lac, cepe, sal et aromata, antioxidant E301, E250 conservans. Sinapi et Hul et exornantur fructus capiat odio tellus. 0.000

Auge in foveam quam Oliveti - EU originem carnes porcinas

(Pâté aux olives - porc origine UE)

(Pâté aux olives - pork origin EU)

Ingredientia: cibum et suilla adipem, aqua canas, vates (aqua adipem et porcina gratuita dapibus, Herpesvirus hominis; E401, sale, aceto), arboribus olivarum purissimum VI% (Oleam albam, aqua acidifying sal E270), amulum, sal, dextrose, lactose, GLYCOSA syrupus herbae aromata plasma sanguinem porcinum et principiata, vivi farinae naturalis sapor lactis SOY interdum antioxidant E300, E316, stabilimenta: E450, E451 sapor Enhancer: E621, colorant: e120, conservans: E250. 0.000

Et Julo campagne de Pate - suilla Gallia originem temere ex nativitatis antibiotic

(Pâté de campagne Le Julo - porc origine France élevé sans antibiotique dès la naissance)

(Pâté de campagne The Julo - pork origin France raised without antibiotic from birth)

Ingredientia: suilla faucium, suilla iecoris, carnes porcinas mixta, cepe, aqua, salis Noirmoutier (1.3%), piperis, amomi superficiem medicantur aeno: caramel.Porc Gallia originem. 0.000

Vetus terra pate - Gallia originem carnes porcinas

(Pâté de campagne à l'ancienne - porc origine France)

(Old country pâté - pork origin France)

Ingredientia: suilla cibum XXXVIII%, suilla iecoris XXIII%, suilla adipem, ius (aquarum, carnes porcinas cortice grana, sal, preservative: E250 bellica aromata), cepe, lac, omnis ova: belle erit, cum putaminibus ovorum alba canas, vates restituerunt (Adipem EMULSIO porcinam interdum (aqua adipe suilla interdum) Gelling agentis E401 sale aceto) colum, suilla coniunctivum salis apio conservans: E250, alia carne (aqua alia carne (dehydrated alium antioxidant: E330, annuum fibris , naturalia allium extract: Ecclesiasticus: E224), sal) bellica aromata quoque et superficies medicantur aeno: E150a caramel. Decor: nugas (aqua de suilla gelatinam cortice salis Gelling agentis E407, thickener: E415, dextrose, conservans: E202, color E150a). 0.000

In foveam quam terra superior bio - Gallia originem carnes porcinas

(Pâté de campagne supérieur bio - porc origine France)

(Country pâté superior bio - pork origin France)

Suilla gutture *, suilla iecoris *, cetis porci *, carnes porcinas ventre * et cepae ^: conspersa (BLE), sal (1.4%), apium, saccharo, nigrum piper, piperis albi P. *, allium *, thyma summa * , mace *. Suilla Products * ex Gallia originem organicum agriculturae operam dabant. "0.000

shallot in foveam

(Pâté échalotte)

(Shallot pâté)

Ingredientia: XL% Suilla cibum, suilla iecoris XXV%,% ascolonias VIII, lacte, aromata: sal, flavor E621 enhancer, E450 emulsifier, antioxidant E301, preservative E250.deco, shallot, aureus, chilli, sinus folia, sinapis. quae sint signa nucis celeri. "0.000

Virus Julo et de Pate - suilla Gallia originem temere ex nativitatis antibiotic

(Pâté de foie Le Julo - porc origine France élevé sans antibiotique dès la naissance)

(Pâté de foie The Julo - pork origin France raised without antibiotic from birth)

Ingredientia: suilla iecoris (36.6%), cetis porci, carnes porcinas faucium, nova pasteurized lac, pasteurized albumine apposita, shallot, sal, piper, amulum, allium, dextrose, nutmeg, conservans: E250, anti- oxidant: E316; medicantur aeno: caramel.Pork Ordinarius cibum Gallia originem. 0.000

Friton panem in foveam

(Pâté friton pain)

(Pâté friton bread)

Ingredientia: Fungorum, cibum, suilla renibus et corda: acidifiers: CCCXXVI e, e CCLXI, sal, piper, earn censemus, sodium nitrite (E250) 0.000

Landais in foveam quam kilo

(Pâté Landais kilo)

Ingredientia: Arnon iecore aqua humerum ovi, shallot cepae alia sale et pipere saccharum dextrose, antioxidant, E300, E301, triphosphates E451. 0.000

in foveam quam mirabelles

(Pâté mirabelles)

Ingredientia: XL% suilla cibum, suilla iecoris XXV%, lac, aqua, X% Mirabelle, sal et aromata saporem E621 enhancer, E301 antioxidant, E250 earn censemus, E450 emulsifier. Vegrandis Caps: gelatine, pruna, cerasa, porrum sectivum. ut nuces continent vestigium, celeri: MUSTARD. "0.000

Espelette chilli pate - kg

(Pâté piment d'espelette - kg)

(Pâté Espelette chilli - kg)

Ingredientia: XL% suilla cibum, suilla iecoris XXV% et lac Harissa, oppressi pili,% I Espelette piper, sal, aromata quoque, et conservantibus (E250) bellica aromata quoque et flavor E621 enhancer, antioxidant E301, E450 emulsifier, Vegrandis Caps: GELATINA, piperis, sinus folia, Sinapi. 0.000

Vasca chilli espelette pie - kg

(Pâté basque piment espelette - kg)

(Basque pie chilli espelette - kg)

Ingredientia: innitaris, suilla iecoris et faucium, aqua, cepa, sal (2.3%), totum ovum pulveris et lac pulveris ecreme, gelata (suilla GELATINA, sal, dextrose, gel E407, naturalis odor suavissimus acidifier E330) bellica aromata quoque comprehendo espelette piperis (0,5%) E4501i stabilimenta, E450i, E450iii, dextrose, antioxidant E301, naturalis sapor. Decor aqua, suilla gelatinam sal E407 gel, E202 conservativa, thickeners E415. 0.000

LycopersiciSusceptibility pie exaruit

(Pâté tomate séchée)

(Dried tomato pie)

Ingredientia: XL% suilla cibum, suilla iecoris XXV% et lac VIII% exaruit tomatoes, sal et aromata saporem E621 enhancer, E301 antioxidant, E250 earn censemus, E450 emulsifier. decorata: GELATINA, porrum sectivum, exaruit fraga, CITREA, SINAPIS seed.can nuces continent vestigium, celeri. "0.000

Et coques cocta suilla - Gallia originem carnes porcinas

(Rôti de porc cuit - porc origine France)

(Roast cooked pork - pork origin France)

Rebus: suilla tenderloin aqua salis alium, vivi dextrose piper naturalis sapor antioxidant sodium erythorbate, conservans sodium nitrite. Ordinarius Caramel superficiem color = 0.000

¶ Echin

(Echine fumée)

(Smoked echin)

Rebus: suilla Echin aqua conservativa, dui lacticum, nitrate potassium sodium nitrite sal dextrose, glucose syrupus, antioxidant sodium ad internicionem universa intenditur ascorbate.This tellus tincidunt. 0.000

¶ cocta Kassler

(Kassler cuit fumé)

(Kassler cooked smoked)

Ingredientia: EXOS pork tenderloin, aqua, salis, GLYCOSA surrepo, stabilitorque (diphosphates) antioxidant (Sodium Ascorbate) Ecclesiasticus (sodium nitrite), CAELESTI. "0.000

Viridi piperis et rubrum titulus expeditionem terrine

(Terrine campagne label rouge au poivre vert)

(Red label campaign terrine with green pepper)

Ingredientia: suilla ventrem, suilla iecoris, cetis porci, aqua cepe, ovi album, lac, viridis piperis (mini II%) BLE amulum, sal, suilla dolor, carnes porcinas gelatine, allium, GELATINA: carrageenans, apium, macis, coriandrum, dextrose, antioxidant, sodium ascorbate inducant, colorando: caramel, earn censemus, sodium nitrite, odor suavissimus .. Average nutritionis valorem per 100g: 1217kj Energy (293kcal); 24,2g sunt saturatum adipem 9,2gGlucid I, 5g cuius sugars 0.8gFibers 0gProteins 17.4gSel 1.6g

Red armis expeditionem terrine Pittacium

(Terrine campagne Armor label rouge)

(Armor campaign terrine red label)

Ingredientia: carnem porcinam adipe suilla iecoris elit aquam ovi album, lac, vivi amuli sal suilla dolor, suilla Gelatine alium pipere apio gelatinam: carrageenan, macis, coriandrum dextrose, antioxidant sodium ascorbate, color: caramel Ordinarius, earn censemus, sodium nitrite, 0.000 .. suavitatis

Pura carnes porcinas terrine rore marino - Gallia originem carnes porcinas

(Terrine pur porc au romarin - porc origine France)

(Pure pork terrine with rosemary - pork origin France)

Ingredientia: dixit escam, foie gras monte Ventoux et cetis porci, ex albamento ovorum, sal (1.6%), aromatum (including roris marini 3.5%) bellica aromata quoque et sugar, decor, suilla dolor. 0.000

Terrine annorum virentibus torres eas clibano

(Terrine ancienne rôtie four)

(Terrine old roasted oven)

Ingredientia: cetis porci, suilla iecoris, carnes porcinas faucium, aromatum aut herbarum, sal, vivi conspersa, sugar, medicaminibus admiscetur, et erythorbate sodium sodium nitrite. Ornamentis: frosting gelata (aquarum, carnes porcinas GELATINA, spiritus aceti, salis, faciens fuco colorem, patet Caramel), carnes porcinas torquentem, faciens fuco colorem, Ordinarius Caramel. "0.000

Lacus terrine

(Terrine aux pommes)

(Apple terrine)

Ingredientia: suilla iecoris (XXXV%), suilla (XXXI%) cetis porci, lac, apples (5.5%), OVIS: nova cremor, similam (gluten), amaretto (1.8%)), IODUM sal et cepae aromatibus conficiebant et aromatum, pisum alimentorum fibra, sugar, dextrose, facilisis, ascorbicis acidum, citric acidum, earn censemus, sodium nitrite "0.000

Aveyron terrine

(Terrine aveyronnaise)

(Aveyron terrine)

Ingredientia: adipem et innitatur suilla, suilla iecoris, mixta, crepine, Capsicum annuum amuli, sal, pisum dapibus, dextrose bellica aromata quoque et flavors concinnanda: aromata, sugar, preservative: E250.decor: GELATINA (sal, dextrose, gelling: E407 inducant, colorando: E150a, saporem). "0.000

Cumque venatu aliquid apprehenderis fera terrine in Madiran

(Terrine chevreuil sauvage au madiran)

(Wild venison terrine in Madiran)

Ingredientia: pasta: fera cumque venatu aliquid apprehenderis cibum XXIV%, adipem, faucium, porcinam iecoris (French suilla), alcohols inter madiran IV%, gallinis iecoris, ova, acidifier: E235: herbis, Capsicum annuum amuli, sal, dextrose, ludum background (naturalem flavors (gluten), aqua fermentum extract intentoque ludum, sal, anatis adipem, Vocatus vinum, sugar, madere vinum, tomatess intendi, cognac bellica aromata quoque et allium, dissimulatrix, E250 et E316, glacies crepito gelu, fugiebatque somnus (aquarum, carnes porcinas GELATINA, salis , thickener E407, colarant E150a), suilla dolor, E150a morerentur, viridi piperis, aureus, hedera.

shallot terrine

(Terrine échalote)

(Shallot terrine)

Ingredientia: suilla iecoris (XXXVIII%) cetis porci, lac, ascolonias (VIII%), carnes porcinas nota TEXTUS, suilla (VI%), cepe, WHEAT Mill (gluten), IODUM sal, lactose, surrepo GLYCOSA bellica aromata quoque et fermento Collectis , facilisis: CCC e, e CCCXXX, emulsifier, e CDLI: Ecclesiasticus: CCL e " '" 0.000

Graeca terrine - EU originem carnes porcinas

(Terrine à la grecque - porc origine UE)

(Greek terrine - EU origin pork)

Suilla cibum XL%, suilla iecoris XXV%, lac, viridis piperis X%, rufus piperis V%, Oleam albam III%, sal, aromata quoque, et conservantibus E250, antioxidant E301, GELATINA, herbas et fruges picturis fuerat ornatus, qui continet semina SINAPIS et fructus TESTA. 0.000

Terrine sedecim fossamque perducit vinum Savagnin

(Terrine Jura vin Savagnin)

(Terrine Jura wine Savagnin)

Ingredientia: cibum, adipem porcinam iecoris, aqua dapibus et lac LACTEOLUS extract, album vinum (Savagnin vinum savannah III%) bellica aromata quoque et mutatio Capsicum annuum amuli, sale, aceto, naturalis odor suavissimus BLE alimentorum fibra, GELATINA, Caramel sugar surrepo, preservative , sodium nitrite, antioxidant, sodium ascorbate: gel: Alginate sodium, antioxidant, sodium ascorbate, lactose. 0.000

mare terrine

(Terrine méditérranéenne)

(Mediterranean terrine)

Ingredientia: suilla iecoris (XXIII%), suilla (XXI%) cetis porci, piperis (XV%), lac, tomatoes, piperis, Gallinae, IODUM sal, cepe, Tapioca amulum, BLE amulum, dextrose, sugar vanilla bellica aromata quoque comprehendo sinapis, odor suavissimus GLYCOSA surrepo, pisum alimentorum fibra, pisum amulum, allium, flavor enhancer: E621, emulsifiers: E450, E451, facilisis: E300, E301, E330: medicaminibus admiscetur: E250. impletio: nugas (aqua suilla Gelatine saccharo sal Gel: E407, stabilimenta: E420, E422, conservans: E202) dissectum folia nigra, segmentis flavis piperis, allium, rufus piperis vidum bacis adipi Soja oleum, facilisis: E310, E320, E330. "0.000

Provencal terrine in herbis salis liberum-additae nitrite - Gallia originem carnes porcinas

(Terrine provençale aux herbes sans sel nitrite ajouté - porc origine France)

(Provençal terrine with salt-free herbs added nitrite - pork origin France)

Ingredientia: suilla iecoris et faucium, aqua cepe, sal, lac, et BLE (gluten) proteins, dextrose, piperis, allium bellica aromata quoque et provence herbis (0.2%) antioxidant E301. Decor: torquentem, Caramel E150a color, aqua, carnes porcinas GELATINA [salis, gelling agens carrageenan (E407), dextrose, E150a color, flavors]. Suilla Gallia Origin. 0.000

Liberum arboribus olivarum, sal et piper Provencal terrine addidit nitrite - Gallia originem carnes porcinas

(Terrine provençale poivron et olives sans sel nitrite ajouté - porc origine France)

(Provençal terrine pepper and salt-free olives added nitrite - pork origin France)

Ingredientia: suilla iecoris et faucium, aqua piperis (VI%), cepe, Oleam albam (III%), sal, vivi (gluten) et LATEX proteins, dextrose, allium, piperis, antioxidant, E301 bellica aromata quoque et herbis aromatibus resoluto. Decor: torquentem, Caramel color (E150a), aqua, carnes porcinas GELATINA [salis, gelling agens carrageenan (E407), dextrose, E150a color, flavors]. Suilla Gallia Origin. 0.000

Virus Provencal Gras terrine

(Terrine provençale foie gras)

(Provençal foie gras terrine)

Ingredientia: ingurgitant porcinam iecoris, anatis foie gras (XX%), figs (V%), cepe, aqua, vinum sublimatum, sal, preservative E250 positis hæc censeo dapibus ac lacte vescentium LOMENTUM, dextrose, allium, antioxidant, E301 bellica aromata quoque, plants.decor aromatici: crepine, Carmel color E150a cibus gelatinam suilla (salis kalium chloride, E407 gel, aromata E471, colorant E150d) aqua. 0.000

Provencal terrine - kg

(Terrine provençale - kg)

(Provençal terrine - kg)

Ingredientia: suilla iecoris (XXIII%), suilla (XXI%) cetis porci, piperis (XV%), lac, tomatoes, piperis, Gallinae, IODUM sal, cepe, Tapioca amulum, BLE amulum, dextrose, vanilla sugar bellica aromata quoque comprehendo sinapis, suavissimus glucose syrupus, pisum fibra pisum amuli alium saporem Enhancer: E621, emulsifiers: E450, E451, facilisis, E300, E301, E330, conservans: E250.Garniture: nugas (aqua suilla gelatinam saccharo sal gel : E407, stabilizers: E420, E422, preservative: E202), ACERNEUS folia arboribus olivarum purissimum nigrum, flavo crustae piper, allium, rufus piperis, rosea sapere, adipis suillae, soybean oleum, facilisis: E310, E320, in E330..Conditioned PLUTEUM coram secundum products, lac, ovum, tale gluten decoquendo, apium, Donec, et terebinthi, sinapi. 0.000

Apris autumno pomis terrine

(Terrine de sanglier sauvage aux fruits d'automne)

(Wild boar terrine with autumn fruits)

Ingredientia: auferres caput: carnes porcinas faucium, XXV% ubi aper nemorivagus cibum, suilla adipem et iecoris, ova, alcohols including 33% Burgundiae rufus vinum, 2.8% NUT, 2.8% castaneae molles acidifier: E235: herbis, praebere lac, 1.4% noisettes, Capsicum annuum amuli , sal, de venationibus illius (naturalem flavors (gluten), aqua fermentum extract intentoque ludum, sal, anatis adipem; alcohole aceto, saccharo, madere vinum, lycopersiciSusceptibility crustulum, cognac bellica aromata quoque et allium, preservative: E200) Glucosum surrepo, E452 stabilitorque est, E451 E450, et amomum et medicaminibus admiscetur: E301, E250, E316. Decor, GEL vico (aqua suilla Gelatine sal thickener: E407, color E150a) porci ventri fuco: E150a, nut brunneis coryli terat. factum ex Gallico carnes porcinas, et agnae aprum originem ue cibum. 0.000

Terrine servetis

(Terrine tradition)

Ingredientia: suilla iecoris (XXXVI%), suilla (XXVI%), aqua cetis porci, ascolonias, BUTURUM (LACTEUS), IODUM sal, aromata, (continet SINAPIS), LATEX proteins, herbis, lycopersiciSusceptibility crustulum, GLYCOSA surrepo, saccharo, dextrose naturalis sapores stabilimenta: E450, E452, antioxidant, E300, acidifier: E330, acorem emendata: E575, conservans: E250.filling: nugas (aqua suilla gelatinam saccharo sal Gel: E407, stabilimenta: E420, E422 : earn censemus, E202), aurantiaco peragitato, cranberries, sinus folia, adipis suillae, Soja oleum, facilisis: E310, E320, E330. 0.000

terrine gallinis

(Terrine volaille)

(Poultry terrine)

Ingredients: pullum filum (LIII%), aquae; GELATINA carnes porcinas, dolor sit amet, IODUM sal; Et vinum; CITREA sucus (0,8%); celeri inter aromata, saccharo; dextrose, facilisis: E330; E300: aromatum, CITREA, quorum noix vegetabilis oleum, fermento excerpta; flavor enhancer: E621; natura: Sectile e120; medicaminibus admiscetur: E250; E262 0.000

Tete marinated de Pate - Gallia originem carnes porcinas

(Pâté de tête persillée - porc origine France)

(Pâté de tête marinated - pork origin France)

Suilla caput cibum LI%, aqua, salis, carnes porcinas GELATINA, aromatum aut herbarum (including mittito substrato apio 0,09%), vinegar, dextrose, medicaminibus admiscetur: E325 et E250, dehydrated ius (Os cortices et carnes porcinas, pomum terram holus excerpta), flavors , facilisis: et E315 E316, colores, et E150a e120, sucrose.Field Herpesvirus hominis, aqua carnes porcinas GELATINA de cortice grana, sal, gelling agens E407, thickener: E415, dextrose, preservative: E202 inducant, colorando: E150a caramel. 0.000

Pressed caput et lingua

(Tête pressée avec langue)

(Pressed head with tongue)

Ingredientia: suilla caput et lingua aqua, carnes porcinas cortice grana, sal, aromata et herbis, carnes porcinas gelatine, thickeners et gelifiers: E401, E407, E410, color: e120, medicaminibus admiscetur: E202, E250, E316, acidifiers: E330, E508, dextrose , odore. 0.000

Peculiari capite Rolled

(Tête roulée spéciale)

(Special rolled head)

Ingredientia: lingua Suilla, carnes porcinas escam manducabit carnes porcinas malicorium, aqua, salis, 0.8% LENTISCUS, vino albo (album vinum, CONDITIO naturalis praeparatio, sulfonamide), dextrose, GLYCOSA surrepo, antioxidant, E316, E301; CONDITIO paratu, auditoria duce CONDITIO substantiis adeptus vaporibus inliciantur ab calor curatio, CONDITIO natura substantiae, aromatum aut herbarum, sinapi, conservans: E250; flavor enhancer: E621; Thickeners quod nes Angeli ejus: E407, E410. vatis pingues porci et interdum cortice Gel: E401; sal, preservative: E202. "0.000

Rubrum piperis Terrine expeditionem titulus viridis kg - Gallia originem carnes porcinas

(Terrine campagne label rouge au poivre vert kg - porc origine France)

(Terrine campaign label red pepper green kg - pork origin France)

"Ingredientia: Label purpurisso cetis porci XXXI%, Label purpurisso carnes porcinas feminibus serrarum XXX%, Label purpurisso XXVI% suilla iecoris, cepa, viridi piperis 2.9%, sal, vivi conspersa, aromatum bellica aromata quoque et brunneis sugar. Congue: frosting gelata (aquarum , suilla GELATINA, spiritus aceti, salis, faciens fuco colorem, patet caramel), intumuit vati nee carnes porcinas, carnes porcinas torquentem, faciens fuco colorem, Ordinarius caramel. "Chance nutritionis valorem per 100g: 1486kj Energy (359kcal); Adipem 33gwhich abundantia saturantur 13gGlucides 1,3gwhich sugars 1,1gFibers 1,2gProtein 14gSel 1,7g

(Fungi: Aliquam erat)

¶ tea 2kg Terrine in Capi - miti originem Capi

(Terrine chapon au thé fumé 2kg - chapon origine UE)

(Terrine capon with smoked tea 2kg - capon origin UE)

Ingredientia: carnes porcinas sirloin, XVIII% * Europae capi cibum, suilla adipem, anatis Virus Gras, altilia iecur, album vinum Brageriaci (sulfonamide), Turcia cibum, lac, II% nigrum tea, preservative: E325, de Portu est rufus erat et totus ovum, salis , herbis, GLYCOSA surrepo, stabilizers: E450, E451, antioxidant, E301, lac proteins bellica aromata quoque et carnes porcinas GELATINA, naturalis sapor, anatis stirpe (intentoque naturalis extract et anatis adipem, aqua, salis, naturalis flavors (gluten), aggro ( Aliquam erat), sugar, lycopersiciSusceptibility extract; alcohole vinegar, Madeirae vinum (sal, piper), allium, sinus folium, piperis, preservative: E200), pullum stirpe (os, cibum et pullum adipem, aqua, salis), color: e120, antioxidant: E316, preservative: E250. Ornamentis: Frosting gelata (aquarum, carnes porcinas GELATINA, sal, thickener: E407 inducant, colorando: E150a), carnes porcinas torquentem, faciens fuco colorem: E150a, bacarum, cinis, nigrum tea. NC

(Fungi: Aliquam erat, lac, sulfite)

Terrine pullum timut 2kg piper - suilla et Gallia originem originem EU gallinis

(Terrine poularde poivre timut 2kg - porc origine France et volaille origine UE)

(Terrine chicken pepper timut 2kg - pork origin France and poultry origin EU)

"Ingredientia: faucium carnes porcinas, XX% pullum cibum, suilla adipem, iecoris gallinis, anatis foie gras, Turcia cibum et mel et lac, album vinum, totum ovum, aurantiaco sucus, sal, aromata quoque, et ascolonias, GLYCOSA surrepo, stabilizers: E450- E451, E452: herbis, lac proteins, Timut piperis 0.2%, dextrose inducant, colorando: e120, Rubrum portum, pullum stirpe (os, cibum et pullum adipem, aqua, salis), facilisis: E316, E301, E300, conservans: E250, ex Gallia suilla, altilia cibum et a gallinis EU. "NC

(Fungi: Ova, lac)

Terrine morels 2kg Guineae volucri - suilla et Gallia originem originem EU gallinis

(Terrine pintade coeur morilles 2kg - porc origine France et volaille origine UE)

(Terrine guinea fowl morels 2kg - pork origin France and poultry origin EU)

Ingredientia: carnes porcinas gorillas, XX% Guineae volucri cibum, suilla adipem, anatis Virus Gras, Morel fungos 4.5%, shiitakes, pullum iecoris, Monbazillac, Turcia cibum, lac, conservans: E325, rufus portum, ovum totum comburas, butyrum, shallot, salis , herbis, GLYCOSA surrepo, stabilizers: E450, E451, facilisis: E301, E316, lac proteins bellica aromata quoque et carnes porcinas GELATINA, naturalis sapor, anatis stirpe (intentoque naturalis extract et anatis adipem, aqua, salis, naturalis flavors (gluten), brasii extract (gluten), sugar, lycopersiciSusceptibility extract; alcohole vinegar, Madeirae vinum, allium, sinus folium, piperis, preservative: E200), pullum stirpe (os, cibum et pullum adipem, aqua, salis), color: e120, preservative: E250 .Décors: gelata vico (aquarum, carnes porcinas GELATINA, sal, thickener: E407, color: E150a), carnes porcinas torquentem, color: E150a, shitake, Ros maris raisin.Pork origin Gallia, Guineae volucri, et gallinis originem EU cibum. NC

(Fungi: Aliquam erat, Ova, lac)

Olim in foveam quam in agris sup 2.2kg

(Pâté campagne à l' ancienne sup 2,2kg)

(Pâté countryside in the old sup 2.2kg)

Ingredientia: suilla cibum XXXVIII%, suilla iecoris XXIII%, suilla adipem, ius (aquarum, carnes porcinas cortice grana, sal, preservative: e250 bellica aromata), cepe, lac, recens totum ovorum putaminibus ovorum alba canas, vates restituerunt (Adipem EMULSIO porcinam interdum (aqua adipe suilla interdum) Gel: e401 sale aceto) crepine, suilla coniunctivum salis apio conservans: e250, alia carne (aqua alia carne (dehydrated alium antioxidant: E330, annuum fibra naturalis allium extract conservans: e224) sal) aromata tingunt superficie: E150a Carmel. Nutritionis valorem mediocris per 100g: 1021kj Energy (246kcal); Adipem 26,5gwhich abundantia saturantur 8,2gGlucides 1gwhich Sugars 1gFibers 1,1gProteins 15,5gSel 2g

(Fungi: Ova, lac)

Galantine terebinthinas anatis, kg

(Galantine canard pistachée kg)

(Galantine pistachio duck kg)

Ingredientia: anatis cibum (XXVI%), Turcia, carnes porcinas alvum cetis porci, suilla iecoris, EGG, Turcia iecoris, aromatum aut herbarum positis hæc censeo conspersa, sal, BLE ex amulo, lacte LENTISCUS (0.8%), sapores, stabilimenta: E450 E451 et portus glucose syrupus, dextrose, lactosum, lac interdum, vivi interdum facilisis, E316, E301, colores e120, E100, conservans: E250.decor: LENTISCUS amet laurus aqua suilla adipe suilla dapibus suilla GELATINA, gelifiers: E401, E407, sal; alcohole vinegar, color: E150a. 0.000

(Fungi: Aliquam erat, Ova, lac, nuces)

Galantine capi per kilo chanterelles

(Galantine chapon aux girolles kilo)

(Galantine capon with chanterelles kilo)

Ingredientia: Turcia cibum, suilla faucium, Capi cibum (XX%), fungos (including chanterelles 1.4%), pullum cutis, ova, muscadet positis hæc censeo conspersa, aromatum aut herbarum positis hæc censeo amulum, sal, GLYCOSA surrepo, praebere lac, stabilizers: E450 , E451, carnes porcinas plasma, lactose, dextrose, sapores, saccharum, facilisis: E316, E300, conservans: E250 inducant, colorando: E120.decor: sed, aurantiacis, viridi piperis, sinus folium, aqua cetis porci, carnes porcinas dapibus, carnes porcinas GELATINA , gelifiers: E401, E407, sal; alcohole vinegar, color: E150a. 0.000

(Fungi: Aliquam erat, Ova, lac)

Carnes cervinae sunt porcini fungos galantine

(Galantine de chevreuil aux cèpes kg)

(Venison galantine with porcini mushrooms)

Ingredientia: spissamento: venatione cervorum cibum (23.6%), Turcia cibum, suilla femur, cetis porci, rufus vinum, Turcia iecoris, Cepes (2.6%), nigrae fungos, lac, BLE conspersa, sal, aromata et aromatum positis hæc censeo amulum, oVIS, GLYCOSA surrepo, Ribes nigrum UNGUENTUM, stabilizers: e450, e451, dextrose, carnes porcinas plasma, carnes porcinas sanguinem, portus, aromatum, lactose, Armeniaci comitem, lac interdum positis hæc censeo dapibus, saccharum, facilisis: e316, E300, e301, colores: e120, e100, preservative: e250.decor: aurantiaco, DAUCUS, redimitus tempora lauro aqua cetis porci, carnes porcinas dapibus, carnes porcinas GELATINA, gelifiers: e401, e407, sale, aceto arcu vitro inficiunt: e150a. 0.000

(Fungi: Aliquam erat, Ova, lac)

Rillette du Congres Ham

(Rillette du Mans jambon)

(Rillette du Mans ham)

Ingredientia: suilla (XXXIX% ham), suilla adipem, sal, piper, medicaminibus admiscetur: E316, E250. "" Cum cetis porci Gallico ''. "0.000

strepere anser Rillette

(Rillette oie)

(Rillette goose)

Ingredientia: anserem gustare cibum, anser adipem, suilla cibum, sal adipis anserini P. conjunctiva, naturalis gustus, piper, medicaminibus admiscetur: E316, E250 (119g ius anserinum vel ex operis usus per 100g). "0.000

Brioche saginati terebinthinas et pultem

(Brioche fourrée au saucisson pistache)

(Brioche stuffed with pistachio sausage)

LX% Brioche: BLE similæ, butyrum, totum ova, sugar et lac fermento, aqua, salis, gluten de BLE, ovi luteum, antioxidant, ascorbicis acidum. Farciminis XL%, carnes porcinas XXXVIII% * (originem Gallia), capillis usque ad ungues, Portus, sal, LENTISCUS 0.8% *, album vinum, allium Marc de Bourgogne, piperis, shallot et cyminum sparget Conservatrix Hic primum E250, bacarum vel thumum vel vegetabilis flosculos aromatum (including celeri) albumen ovi pulveris, gluten BLE. Nutritionis valorem mediocris per 100g: 1402KJ Energy (337Kcal); Adipem 22g abundantia saturantur 10,4gGlucides 21gwhich Sugars 2,4gFibers 1,7gProtein 14gSel 1,7g

Tus titulus rubro superiorem crusta

(Pâté croûte supérieur label rouge)

(Pâté crust upper red label)

Ingredientia: LXIX% pate (rubrum titulus suilla) XLVII% gelata (ius (aqua vini madere sal xerine aceto saccharo medicamenta E250) porcinum Gelatine) aqua totum ovum recens vini terebinthi 1.1 %, rice amulum, herbis, sal, madere, sugar, aceto xeres bellica aromata quoque et antioxidant e301, e250 Conservatrix Hic primum, natural flavors (including celeri), crusta XXXI% (de conspersa posset, butyrum et aqua, sal, betacarotene). 0.000

Morteau Morbier farciminis pie - Gallia originem carnes porcinas

(Pâté saucisse Morteau Morbier - porc origine France)

(Morteau Morbier sausage pie - pork origin France)

In foveam quam LXIV% (Suilla cibum *, gelata (ius (aqua album vinum, Madeira, sal, naturalis flavors (including celeri) medicaminibus admiscetur (E250, E202), gelling agente E407), elementarium porcinum institueres gelatine), Morteau farciminis PGI cocta XI, III% (IGP * suilla cibum, sal, saccharo, dextrose, piperis, preservative E250., Naturalis carnes porcinas Viscera), pullum iecoris, Morbier PDO 2.1% (boum lacte, sal, animalis coagulum, sed LACTEOLUS visenda holus carbones) ovum totum comburas , album vinum, UNGUENTUM, CANCILLOTTE (butyrum, lac, aqua, butyrum, sal, cast ferrum diximus: E450, E451, E452), cepe, rice amulum, sal, bucinas quarum usus est mortem, CHAPELURE (BLE conspersa, fermentum, sal), aromatum virga fumi plantae, flavo vinum, Marc de Bourgogne, aqua, GLYCOSA surrepo, cetis porci bellica aromata quoque et sugar, Madeirae, antioxidant E301, preservative E250, ovi luteum, naturalis flavors), crusta XXXVI% (BLE similæ, butyrum, aqua, salis, color E160a (i)). * Escam Gallia originem. Operis Percentages exprimebatur. 0.000

Bressan crusta pate - Turcia suillam et ius Gallia originem,

(Pâté croûte Bressan - porc et dinde origine France)

(Pâté crust Bressan - pork and turkey origin France)

Ingredientia: sagina tenebat LXII%, suilla cibum *, Turcia cibum *, gelata XI% (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202), collecta herbarum et aromatum inter celeri, natura bonus odor gallinis, GELATINA (E407)) elementarium porcinum institueres gelatine), pullum iecoris, album vinum, totum ovum, rice amulum, sal, GLYCOSA surrepo, Burgundiae sublimatum, BLE conspersa, sublimatum, aqua bellica aromata quoque et coloribus (e120, E160a), butyrum et adipis suillae, facilisis (E300, E301) Ecclesiasticus (E250), ovi luteum, sugar, flavors naturalis. * Gallia originem. XXXVIII% Pages: BLE conspersa, aquam et butyrum lardum, sal, color (E160a). Nutritionis valorem mediocris per 100g: 1061KJ Energy (254Kcal); Adipem 16gWas Saturated 7.5gGlucides 14gWhat Sugars 0,9gFibers 1,2gProtein 13gSel 1,6g Chance nutritionis valorem per 100g: 1061KJ Energy (254Kcal); 16gWe Saturated 7,5gGlucides adipem 14g cuius sugars 0.9gFibers 1.2gProtein 13gSel 1.6g

In foveam quam anatis est buccella

(Pâté croûte canard)

(Pâté with duck crust)

Rebus, cibo Turcia et anatis vini madere sal conservans E250, E202, aromatica (celeri) naturalis odor gallinacei, gelatinam E407, gelatinam porco suilla faucibus iecur pulli pingues porci pinguis anas ovi buccina mortem nigrum fungus, et terebinthi, vivi farinae adipe anatis cutem salis butyrum glucose syrupus, anatis iecoris interdum lac sublimatum Paris boleti vigilante aromata saccharo antioxidantE300, E301 portus Marc Burgundia preservativeE250, HELIANTHUS oleum, sugar, vanilla extract, sed amuli, palmam adipem vegetabilis, rapeseed oleum, E471 emulsifier, acidifier E330, butyrum, sal, color E160a. 0.000

Crusta in foveam quam simplices comtois morels

(Pâté croûte franc comtois morilles)

(Pâté crust frank comtois morels)

"Ingredientia: sagina tenebat: suilla cibum, Turcia cibum, gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202), extrahit vegetabilium et herbis inter celeri, naturalis gallinis flavor, GELATINA (E407)) elementarium porcinum institueres gelatine), pullum iecoris, totum EGG, album vinum, rice amulum, morels II%, nigrum fungus II%, sal, GLYCOSA surrepo, aqua Burgundiae sublimatum: Conniaco: UNGUENTUM, herbis, butyrum, sublimatum bellica aromata quoque et morerentur (e120) positis hæc censeo conspersa, facilisis (E300, E301), HELIANTHUS oleum, preservative (E250), CONDITIO crustulum, BLE conspersa, aquam et butyrum lardum, sal, color (E160a decorem: suilla vates (pinguis et porcina gratuita mixta dapibus, Herpesvirus hominis; sodium Alginate, sal, preservative: sorbate kalium), et potest continent vestigium CRUSTATUM MUSTARD. "

Crustae pie aviam - Gallia originem carnes porcinas

(Pâté croûte grand-mère - porc origine France)

(Pie crust grandmother - pork origin France)

Ingredientia: spissamento (LIV%) carnes porcinas originem Gallia, gelata (suilla gelatine (sulfonamide), dextrose, sal, naturalis flavors, acidifying E330, thickeners: E407 et E415 inducant, colorando E150c), aqua, salis (aquae, sal, GLYCOSA surrepo , dextrose, sucrose, E250 earn censemus, antioxidant E316, naturalis flavors), EGG, CHAPELURE (BLE), mutatio Armeniaci comitem, cepa, pistache, rice conspersa, fungus et lac pulveris bellica aromata quoque et sal. Pages: BLE conspersa, aquam, butyrum, EGG, adipem (lardum, antioxidant E310), sugar, sal, lac pulveris. 0.000

Sedecim fossamque perducit verticem crustulam, et similam frixam oleo et vino flavo - e Gallia in escam

(Pâté croûte jurassien au vin jaune et raisins secs - viandes origine France)

(Pâté Jura crust with yellow wine and raisins - meat from France)

Ingredientia: Pate LXVI% (suilla, gelata (ius (aqua album vinum, madere, sal, naturalis flavors (including celeri) medicaminibus admiscetur (E250, E202), E407 GELATINA), elementarium porcinum institueres gelatine), pullum iocinera, cibum Turcia, 1.5 % flavo vino, album vinum, totum ovum, aqua rice amulum, sal, GLYCOSA surrepo, nigrum uvae passae 0.5% (currants, non-hydrogenated vegetabilis HELIANTHUS oleum), 0.5% albus, uvam passam (sultatnine uvam passam, non-hydrogenated vegetabilis oleum in bombacio ), Burgundiae sublimatum, BLE conspersa, sublimatum, aromatum, madere, butyrum, adipis suillae bellica aromata quoque et coloribus (e120, E160a), facilisis (E300, E301) Ecclesiasticus E250, naturalis flavors, ovi luteum, sugar), crusta XXXIV% (BLE conspersa, aquam et butyrum lardum, sal, color E160a). cibum Gallia originem. Nutritionis valorem mediocris per 100g: 1082KJ Energy (260Kcal); 16gwhich sugar pinguis abundantia saturantur 7.1gGlucides 16gwhich 1,3gFibers 1,8gProtein 12gSel 1,6g

Cum in foveam quam crustam apium - Gallia originem carnes porcinas

(Pâté croûte persillé - porc origine France)

(Pâté crust with parsley - pork origin France)

Ingredientia: innitaris et adipem ex Gallico carnes porcinas, confringetur in foveam quam (BLE conspersa, EGG, margarine, sal), XXVII%, aqua, salis, GLYCOSA surrepo, dextrose, lactose, sucrose, flavor enhancer E621, antioxidant E301, cibum gelatine vitro inficiunt E150c, E316 acidifying E325 E330: piper, nutmeg, allium, liquamen, medicaminibus admiscetur E202 E220 E250 E252, vinum, SULPHITES, shallot, apium, E407 crasso, 0.000 vaporibus inliciantur

Guineae volucri cum crusta in foveam

(Pâté croûte pintade, morilles)

(Pate crust with guinea fowl)

"Ingredientia: sagina tenebat: suilla cibum, Guineae volucri cibum XX%, gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202), collecta herbarum et aromatum inter celeri, naturalis gallinis flavor, GELATINA E407) , elementarium porcinum institueres GELATINA), pullum iecoris, Turcia cibum, suilla adipem, anatis iecoris, totum EGG, album vinum, et terebinthi, morels II%, nigrae fungos, II%, anatis adipem lac, rice amulum, sal, GLYCOSA surrepo Marc Bourgogne, porto (including naturalis odor), sublimatum, herbis: uNGUENTUM positis hæc censeo similæ, butyrum, saccharum, aromata, e120 morerentur, facilisis (E300, E301), HELIANTHUS oleum, preservative (E250), aromatum, vanilla sugar (sugar, naturalis vanilla extract , antiagglomerant, frumentum amulum), lardum, faciens fuco colorem E160a.phate: BLE conspersa, aquam et butyrum lardum, sal: ut faciens fuco colorem habet E160a vestigia MUSTARD. " 0.000

Pullum crustae pie, CITREA / sinapis,

(Pâté croûte poulet, citron/moutarde)

(Pie crust chicken, lemon / mustard)

Ingredientia: inpensam, pullum pectus LX%, gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (e250, e202), extrahit vegetabilium et herbis inter celeri, naturalis gallinis flavor, Herpesvirus hominis (e407)) elementarium porcinum institueres gelatine) , vetus SINAPIS VIII% (aqua, sinapis semina: spiritus aceti, salis, vinblanc, sacchari, aromatum, acidifier: E330, earn censemus, kalium metabiSULFITE), butyrum et omnis ovi album, lac, madere, porrique, GLYCOSA surrepo, sal, Herpesvirus hominis (e407), BLE similæ, butyrum, herbas, CITREA sucus 0.1% bellica aromata quoque et HELIANTHUS oleum, antioxidant (E300), sugar.pate: BLE conspersa, aquam, margarine (vegetabilis adipem, aitque eum elegantem, aqua, vegetabilis oleum, rapeseed, e471 emulsifier, acidifier E330), butyrum, sal, e160a, morerentur. 0.000

Comte Gallico in foveam, nigra fungus et morels - Gallia originem carnes porcinas

(Pâté en croûte franc comtois, morilles et champignons noirs - porc origine France)

(French Comté pâté, morels and black mushrooms - pork origin France)

Ingredientia: TOMENTUM LXXI%, suilla cibum *, Turcia cibum *, gelata XV% (ius (aqua album vinum, Madeira, sal, medicaminibus admiscetur (E250, E202), extrahit vegetabilium et herbis inter celeri, naturalis CONDITIO gallinis, gelling agens, E407), elementarium porcinum institueres gelatine), pullum iecoris, totum EGG, album vinum, rice amulum, I% morels **, **% I nigrum fungus, sal, GLYCOSA surrepo, aqua Marc de Bourgogne: conspersa BLE: UNGUENTUM, Cognac, herbis, butyrum, sublimatum bellica aromata quoque et coloribus (e120 E160a), lardum, facilisis (E300, E301), HELIANTHUS oleum, preservative E250, fungus saporem vitiet. * Escam Gallia originem. ** CENTESIMA expressit in operis. XXIX% pasta: BLE conspersa, aquam et butyrum lardum, sal, color E160a. Decoration: Tapered amygdalas deformati sunt. Nutritionis valorem mediocris per 100g: 1097KJ Energy (263Kcal); 15gWhat sugar pinguis 16gWe Saturated 7.1gGlucides 1,4gFibers 1,5gProtein 14gSel 1,7g

Richelieu pie, cum anas OBSONATOR - e Gallia in escam

(Pâté en croûte Richelieu, traiteur au canard - viandes origine France)

(Richelieu pie, caterer with duck - meat from France)

Ingredientia: TOMENTUM: Turcia cibum *, anatina * XIV%; gelata (ius (aqua album vinum, Madeira, sal, medicaminibus admiscetur (E250, E202), collecta herbarum et aromatum inter celeri, naturalis gallinis CONDITIO, gelling agente E407 ), elementarium porcinum institueres GELATINA), carnes porcinas faucium, pullum iecoris, cetis porci, inniti anatis iecoris VI%, pullum et anatis adipem, omnis ovi album, lac, nuces, aqua BLE conspersa, herbarum, sal, album vinum, pistachios, ovi vitellus, sublimatum nigrum fungus tuba mortis, anatis pelle Porta (including naturalis odor), Paris boletum medicatum GLYCOSA surrepo, sugar, lac dapibus positis hæc censeo dapibus bellica aromata quoque et Curaçao, odor suavissimus facilisis (E300, E301), HELIANTHUS oleum, Marc de Bourgogne , preservative E250, odor suavissimus vanilla sugar (sugar, vanilla extract naturalis, anti-caking agente, frumentum amulum). * Escam Gallia originem. Scilis: BLE farinam aqua butyrum adipi salis E160a colorem. Decor: AMANDES "Average nutritionis valorem per 100g: 1066KJ Energy (256Kcal), adipem 17g abundantia saturantur 7gGlucides 10g quae sugars 1,3gFibers 1,3gProtein 13gSel 1,5g

Croute in foveam quam Richelieu terebinthi: CLYPEUM iecoris gallinis - Gallia originem carnes porcinas

(Pâté croûte Richelieu pistache, médaillon foie volaille - porc origine France)

(Pâté croûte Richelieu pistachio, medallion liver poultry - pork origin France)

Ingredientia: sagina tenebat LXVIII%, suilla (originem Gallia), gelata XX% (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202), collecta herbarum et aromatum inter celeri, naturalis gallinis CONDITIO, GELATINA E407) , elementarium porcinum institueres GELATINA) gallinis iecoris mousse X% (pullum iecoris, cetis porci, anatis adipem lac, butyrum et ovum totum comburas, madere, sublimatum, salis, sugar, rissole cepe (including HELIANTHUS), ascolonias, piperis, preservative E250, facilisis (E300, E301), allium, nutmeg, vanilla sugar per naturalem vanilla extract (sugar, vanilla extract), cetis porci, suilla iecoris, aqua fungus nigrum, ovi album, vivi conspersa, LENTISCUS 0.9%, album vinum, macardan (vinum, fecit, ipsum autem agriculturae originem, naturalis aromata praeparare) Capsicum annuum amuli, sal, vivi dapibus, surrepo GLYCOSA, lac interdum, ascolonias (ascolonias, HELIANTHUS oleum), sublimatum, stabilimenta (E450, E451), herbis, dextrose bellica aromata quoque et cooperatores Lorant (e120, E150a), facilisis (E301), Turcia cibum, cepa rissoles (cepe, HELIANTHUS oleum), preservati E250 ves adipis suillae. Nutritionis valorem mediocris per 100g: 1304kj Energy (314kcal); Arx adipem 22g abundantia saturantur 7.3gGlucides 19gwhich 1,2gFibers 1,8gProtein 9gSel 1,8g

Crustae pie copia thymbrae floreat

(Pâté croûte savourain)

(Savory pie crust)

"Ingredientia: sagina tenebat: suilla, cetis porci, gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202), collecta herbarum et aromatum inter celeri, naturalis gallinis flavor, GELATINA (E407)) elementarium porcinum institueres gelatine), suilla iecoris, aquae, ovi album, vivi conspersa, album vinum, fecula, macardan (vinum fecit, ipsum autem agriculturae originem, naturalis CONDITIO apparatus), sal, vivi dapibus odoribus, GLYCOSA surrepo, lac interdum, sublimatum, adipi stabilimenta (E450, E451) dextrose aromata colorum (e120, E160a, E150a) antioxidant (E301) Turcia cibum HELIANTHUS oleum medicamentum (E250) saccharum omne EGG.pate: BLE farinam aqua lardum, sal, turmeric ". 0.000

1/2 Patty regiis persequitur perdix crust.kilo

(1/2 pâté croûte perdrix royal.kilo)

(1/2 patty royal partridge crust.kilo)

REGIUS PERDRIX CRUMPED GLUTEN - tus 59.4% (Suilla cibum * foenicopterum et perdicum cibum 10,3%, anatis Foie Gras obstructionum (anatis Foie Gras LXXXVIII% (expressit in obstructionum), aqua Armeniaci comitem, salis, sugar, piperis, antioxidant E301, preservative E250 ), gelata (ius (aqua album vinum, Madeira, sal, naturalis flavors (including celeri) medicaminibus admiscetur (E250, E202), gelling agente E407), elementarium porcinum institueres gelatine) Turcia *, et terebinthi, pullum iecoris, beaujolais, totum EGG, rice amulum, vini sal vini, vivi farinae M. de Bourgogne, glucose syrupus, cetis aqua sublimatum butyrum aromata adipi pigmenta (e120, E160a (b)), facilisis (E301, E300) , preservative E250, flavors naturalis, ovi luteum, sugar), crusta 40,6% (BLE conspersa, aquam et butyrum lardum, sal, color E160a (i)). 0.000

(Fungi: Aliquam erat, Ova, lac, nuces, apium)

Crout malum in foveam hazelnut venatione cervorum, kg

(Pâté croûte cerf pomme noisette kg)

(Pâté crout deer apple hazelnut kg)

PASTA croute CERVUS MALUM NOISETT - - Suilla cibum, cervorum cibum XX%, uvam acerbam X%, (granny apples, acidifier, citric acidum, antioxidant, E300), gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250 , E202), vegetabilis, et in herbis excerpta inter celeri, naturalis gallinis flavor, E407 GELATINA), elementarium porcinum institueres gelatine), Turcia cibum, pullum iecoris, cetis porci: cumque venatu aliquid apprehenderis stirpe (cervus cibum, vinum rubrum, aquae, rum bellica aromata), aqua cepa, anatis iecoris, totum EGG, rufus vinum, et terebinthi, album vinum, anatis adipem, et pullum: similae, hisque dolo lac concupiscite I% noisette, sal, cider vinegar, aromata quoque, sugar, sublimatum Marc de Bourgogne, E407 Herpesvirus hominis, porto ( inter naturalem bonus odor), calvados (calvados, E150a tinctura) Glucosum surrepo, nigrum fungus, tuba mortis, BUTURUM bellica aromata quoque et lac interdum, dapibus posset, Curaçao odorem suavitatis et madere, HELIANTHUS oleum, facilisis (E300, E301), color ( e120) Ecclesiasticus (E250), odor suavissimus vanilla sugar (sugar, extract) t naturalis vanilla, anti-agglomerant, frumentum amulum). Pages: BLE farinam aqua butyrum adipi salis E160a colorem. 0.000

(Fungi: Aliquam erat, Ova, lac, nuces, apium)

Chapon pistachios verticem crustulam, kg

(Pâté croûte chapon pistaches kg)

(Pâté crust chapon pistachios kg)

CHAPTE pistache PIE croute - - Ingredientia: sagina tenebat, capi semimares cibum XXI%, Turcia cibum, gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202), extrahit vegetabilium et herbis inter celeri, naturalis gallinis dama sapit, Herpesvirus hominis (E407), elementarium porcinum institueres GELATINA), suilla, pullum cutis, pullum iecoris, UNGUENTUM (flore lactis, stabilizers: E407), cetis porci, aquae, ovi album, ovi totum, LENTISCUS II%, portus, shallot, cepa, album vinum, , aromatum, dolo lac concupiscite CHAPELURE (BLE conspersa, fermentum, sal), sal, bucinas quarum usus est mortem, nigrum fungus, GLYCOSA surrepo, elementarium porcinum institueres gelatine, madere, anatis adipem, sublimatum, stabilimenta (E450, E451) bellica aromata quoque, facilisis (E300 , E301) Ecclesiasticus (E250), sugar, naturalis flavors.Blueberry conspersa, aquam et butyrum lardum, sal, color: E160a. brunneis flavo et linum meum, et hyacintho papaver. 0.000

(Fungi: Aliquam erat, Ova, lac, nuces, apium)

Salmo CITREA crustae Mosaic salmo, kg

(Pâté croûte mosaique saumon citron kg)

(Salmon crust mosaic salmon lemon kg)

SALMO TESSELLATUM MESSIS PATE - "Ingredientia: spissamento: Atlantis LXI% omnes pisces maris mousseline et herbas XXXIII% (aluo corculum XXXI%, HELIANTHUS et olei, aqua, zucchini X%, UNGUENTUM (stabilimenta E407), DAUCUS 6.5%, piper V% , ovi album, aromatum, fabam manducare omnia III%, faeniculi 1.5%, salis, sugar, gel E407, dapibus lac, pisces (album RANA XXII%, sal, GLYCOSA surrepo, Maltodextrin, cepa, HELIANTHUS et palmam olea aromatum, (celeri), fermento extract, E330 acidifier, fungus et porri potest, Capsicum annuum amuli, album vinum extract, herbis et in herbis excerpta) concinnanda), gelata (ius (aqua album vinum, madere, sal, medicaminibus admiscetur (E250, E202) , excerptis et aromatum inter herbas celeri: gallinis naturalis sapor, Herpesvirus hominis E407), elementarium porcinum institueres GELATINA), albo vino, aromatum, sal, gel E407, epices.pate: BLE conspersa, aquam, margarine (vegetabilis adipem, aitque eum elegantem, aqua , vegetabili oleum, rapeseed, E471 emulsifier, acidifier E330)), butyrum et sal inducant, colorando E160a.decor: papaver semen CITREA crustae. ut vestigia continet S Hellfish, sinape. "0.000

(Fungi: Aliquam erat, Ova, piscibus, lac)

Plautus apparuit infula cristis - kg

(Bacon filet - kg)

(Bacon fillet - kg)

Ingredientia: suilla cibum (originem ue), sal, dextrose, antioxidant, E301 medicaminibus admiscetur: E252, E250, odorem suavissimum incensum aromatum et aestuat superbia fumi. 0.000

Punta Bresaola d'Bruno

(Bresaola punta d'Anca)

Rebus: bubulae sal dextrose naturalis sapores medicaminibus sodium nitrite, nitrate dui. 0.000

Coppa - Italia originem carnes porcinas

(Coppa - porc origine Italie)

(Coppa - pork origin Italy)

Ingredientia: Suilla cibum, sal, dextrose, naturalis sapores, pigmenta varia, antioxidant, E301: medicaminibus admiscetur: E252, E250 Chance nutritionis valorem per 100g: 11498kj Energy (361kcal); Adipem 29gdat Saturated 12gGlucid 1gwhich Sugars 0.5gFibers 0gProteins 24gSel IV, 5g

Vegetabili inpensam

(Farce à légumes)

(Vegetable stuffing)

Ingredientia: Suilla cibum (LXI%) cetis porci (XIX%), aqua, rice similæ, sal (1.59%), pisum alimentorum fibra, dextrose, aromatica, porrum, corrector acetosum: E262, antioxidant E301, naturalis flavors, acidifying: E326 inducant, colorando: e120. 0.000

lycopersiciSusceptibility spissamento

(Farce à tomates)

(Tomato stuffing)

Ingredientia: Suilla cibum, suilla adipem, bubulae, panem (gluten), dextrose bellica aromata quoque et lac, petroselinum, condimentum enhancer E621 E316, facilisis E300 E301: herbis, sapores, acidifying E325, preservative E252 E262 E220, inficitur teneras e120 E100, celeri, allium shallot aqua, sinapi terram. 0.000

Coxit pernam - Gallia originem carnes porcinas

(Jambonneau cuit - porc origine France)

(Cooked ham - pork origin France)

Ingredientia: suilla Boneless articulo salis dextrose naturalis piper alia sapores antioxidant: E301, saccharo, conservans: E250 aromata. 0.000

Organicum virentibus torres eas lardo - Gallia originem carnes porcinas

(Lard rôti supérieur bio - porc origine France)

(Organic roasted bacon - pork origin France)

* Ventris Gallia originem Suilla, aqua, salis (IV%) * dextrose, * allium, rerum conservativa; Ascorbate sodium, sodium nitrite, * thyma summa, bacarum * subita tumuit *. Products * ex organicum agriculturae operam dabant. 0.000

Pancetta - EU originem carnes porcinas

(Pancetta - porc origine UE)

(Pancetta - EU origin pork)

Ingredientia: EU-radix ventris carnes porcinas, sal, dextrose, GLYCOSA surrepo bellica aromata quoque et sugar, flavors naturalis, medicaminibus admiscetur, sodium lactate, acetates sodium, kalium nitrate, ascorbicis acidum, et sodium nitrite Sodium Ascorbate. Nutritionis valorem mediocris per 100g: 1299kJ Energy (313kcal), adipem 25g inter Saturated 10g, Carbohydrates 1g inter Sugars 0.5g, fibrae 0g, interdum 21g, sal 3.5G nutritionis valorem mediocris per 100g: 1299kJ Energy (313kcal); 25g Saturated 10g quam adipem, carbohydrates quod Sugars 0.5g 1G, fibris 0g, interdum 21g, sal 3.5G

Salsa carnes porcinas ventri - EU originem carnes porcinas

(Poitrine de porc salée - porc origine UE)

(Salted pork belly - pork origin EU)

Ingredientia: EU originem salis suilla venter (aquae, sal, GLYCOSA surrepo, dextrose, sucrose, E250 earn censemus, antioxidant E316, flavors naturalis). Nutritionis valorem mediocris per 100g: Energy: CCLXXI kcal (MCXX kJ) Adipem: 22g (including saturatum pingue acida: 8.3g), Carbohydrates: 1.51g (including sugars: 0.6g): Interdum: 16.8g, sal: 2g.

Organicum fumus pectus - Gallia originem carnes porcinas

(Poitrine fumée bio - porc origine France)

(Organic smoke breast - pork origin France)

"Gallia originem * ventris Suilla, aqua, salis (IV%) * dextrose, medicaminibus admiscetur: Ascorbate sodium, sodium nitrite, * thyma summa, bacarum * subita tumuit et faginus * * Fumabat a biologicum Products agriculturam." 0.000

FUMIFICUS suilla ventri - EU originem carnes porcinas

(Poitrine porc salée fumée - porc origine UE)

(Smoked pork belly - pork origin EU)

Ingredientia: EU originem salis suilla venter (aquae, sal, GLYCOSA surrepo, dextrose, sucrose, E250 earn censemus, antioxidant E316, flavors naturalis). Naturalis faginus fumum. Nutritionis valorem mediocris per 100g: Energy: CCXXV kcal (CMXXXVII kJ) Adipem: 16.1g (including saturatum pingue acida, 5.47g), Carbohydrates: 0.6g (including sugars: 0.6g): Interdum: 20g, sal: 2.37g.

Advolvit pectore - EU originem carnes porcinas

(Poitrine roulée - porc origine UE)

(Rolled chest - EU origin pork)

Ingredientia: suilla ventrem; aqua salis dextrose, pigmentis et aromatibus CONDITIO substantiis vaporibus inliciantur ab adeptus calor curatio, CONDITIO corpora naturalia, antioxidant, E316; optimatium: E250. 0.000

Coxit Julo porcos coctos Le - suilla Gallia originem temere ex nativitatis antibiotic

(Rôti de porc cuit Le Julo - porc origine France élevé sans antibiotique dès la naissance)

(Roast pork cooked Le Julo - pork origin France raised without antibiotic from birth)

Rebus: suilla ilium aquam sale condies Noirmoutier naturalis sapores glucose syrupus, dextrose alium pipere conservans: E250, antioxidant, E316, colorando: ordinarium Carmel. Suilla Gallia originem. Languentium caecorum claudorum browned eius coxit sorbitiunculas. 0.000

Rudis album farciminis

(Saucisse blanche crue)

(Raw white sausage)

Ingredientia: adipe suilla cibum aqua adipem vituli cibo sal naturalis odor glucose syrupus aromata saccharo acerola extract dextrose. Nutritionis valorem mediocris per 100g: 1113kJ Energy (266kcal), 7.9g adipem 23g cuius Saturated: 1.5g Carbohydrates inter Sugars 0.3g, fibrae 0g, dapibus 13G, sal: 1.8g

Pacem habete inter densissima trailer - French carnes porcinas

(Travers épais salé à rôtir - porc origine France)

(Thick salted trailer - French Pork)

Ingredientia: radix Gallia, suilla costis (aqua salis glucose syrupus, dextrose, saccharo, E250 conservans, antioxidant E316 naturalem sucum). 0.000

Cochlea Burgundo - productum non egelidos refert refreeze

(Escargot Bourgogne - produit décongelé ne pas recongeler)

(Burgundy snail - thawed product do not refreeze)

"Ingredientia: Helix cochlea valvulis exemptae * (MOLLUSQUE) L%, BUTURUM (LACTEUS) XXXVII%, allium VI%, mittito substrato apio * IV%, sal et aromata herbis (continet celeri) * mixta concretum, non tam gelantur hoc opus." 0.000

Nolo inridere capra caseum lycopersiciSusceptibility piper - pce

(Verrine chèvre poivron tomate - pce)

(Verrine goat cheese tomato pepper - pce)

Ingredientia: XXVI% lycopersiciSusceptibility confit (LXXVI% tomatoes, lycopersiciSusceptibility intendi, vegetabilis olea (rapeseed, HELIANTHUS, oliva (cum ocimum in odorem), sal, intentoque CITREA sucus, apium, porrum sectivum): UNGUENTUM (UNGUENTUM, stabilitorque est: E407), XX% capra, caseum (XC% capra caseum, aqua, salis) praeparat XVIII% piperis (piperis LVII% aridam, rapeseed oleum, lycopersiciSusceptibility crustulum, sal, CITREA sucus intentoque, allium, sugar), aqua diluta piper, sal, apio. 0.000

Nolo inridere anethum Tartare salmo - pce

(Verrine tartare saumon aneth - pce)

(Salmon tartare verrine dill - pce)

Ingredients: Cream (UNGUENTUM, stabilitorque est: E407), mascarpone (pasteurized abortit vacca flore lactis, acorem emendator: E330) ¶ salmo 17,5% (SALMO ¶ Atlantic XCVII% (Equus asinus), sal), candidus elisae, CITREA puree (LXXXIV% CITRUM saccharo aqua) pasteurized ova consectetur intendi cepae serris 0.4%, vivi fibris piper, sal. "0.000

Nolo inridere + white caseum salmo - pce

(Verrine saumon + fromage blanc - pce)

(Salmon verrine + white cheese - pce)

Ingredientia: candidus elisae XXXVII%, crepito (UNGUENTUM, stabilitorque est: E407) ¶ salmo XIII% (Salmon Salmon, Salmon autem genuit Salmon), CITREA puree (lemon LXXXIV%, sugar, aqua), anethum, 0, IX%, cepe, BLE fibris, exaruit tomatoes, sal, piper. "0.000

Nolo inridere + lycopersiciSusceptibility crustulum pesto - productum dilapsa diffunderet

(Verrine tomate + pate pesto - produit décongelé)

(Tomato verrine + pesto paste - thawed product)

Ingredients: Cream (UNGUENTUM, stabilitorque est: E407), adipiscing XV% (aqua BLE conspersa), pesto X% (ocimum, XLVI%, HELIANTHUS oleum, caseo grana padano (lyzozyme - ovum interdum) et oliveta nascuntur terram olei, caseo pecorino romana, abiete nuces, sal, allium, cashew nut, frumentum amulum, acidifier: E270), lycopersiciSusceptibility liquamine IX% (exaruit tomatoes LV%, HELIANTHUS oleum, ocimum, sal, capres et oliveta nascuntur terram olei, odorem naturalis allium), lycopersiciSusceptibility incumbo VII%, tomatoes VI%, aquae, apio, piperis. 0.000

Nolo inridere caseum pupillam + + gingerbread - pce

(Verrine fromage + pomme + pain d'épice - pce)

(Verrine cheese + apple + gingerbread - pce)

Ingredientia: Apple praeparatio XXXIX% (apples LXXXII%, sugar, aqua thickener: E1442, pupillam sucus intendi, antioxidant, E300, acorem ordinator, E327: Ecclesiasticus: E202, odor suavissimus acidifier: E330), crepito (UNGUENTUM, stabilitorque est: E407 ), praeparatio foie Gras XII% (anatis foie Gras L%, aqua, anatis adipem, pullum iecoris, ova, puluerem lac pulveris, Armeniaci comitem, sal, lac dapibus, saccharum, aromata, vinum, antioxidant, E301, carnes porcinas GELATINA, conservans : E250): VIII% gingerbread (Glucosum, fructose surrepo, siliginis multicoloribus similam et mel, saccharo, pistoria pulveris, E500, E450 bellica aromata quoque et aromatum) foie Gras V% (anatis foie Gras LXXXVI%, aqua Armeniaci comitem, salis, sugar, piper, antioxidant, E301, preservative: E250), BLE fibris, sal, piper. "0.000

Galantine 3kg Guineae volucri - Guineae volucri, Turcia, pullum, suilla et Gallia originem,

(Galantine pintade sauternes 3kg - pintade, dinde, poulet et porc origine France)

(Galantine guinea fowl 3kg - guinea fowl, turkey, chicken and pork origin France)

Rebus: Guinea volucrum escam pullis escam aqua Turcia carnes porcinas pinguis similae Turcia iecoris suilla faucibus Sauterne aromata herbis flavorings (lacticiniis), sal, lac interdum Soja dapibus Pea dapibus strictum surrepo, Facilisis, E301, E316, Stabilizers: E450, E451, E450: Lactose, Portus et lac BLE amulum, dapibus BLE, dextrose, saccharum, Dyes: e120, E100, optimatium: E250. Decor: aqua cetis porci, carnes porcinas dapibus, carnes porcinas GELATINA, gelling agentium: E401, E407, sal; alcohole vinegar inducant, colorando: E150a, CITREA, sinus folium, uvæ pallium suum. Guinea volucri, Turcia, pullum, suilla et Gallia originem 'NC

(Fungi: Aliquam erat, SOY, lac)

Cum anser terrine chanterelles 2kg - Gallia originem carnes porcinas, originem EU Philemon anserem prehendere et Turcia

(Terrine d'oie aux girolles 2kg - porc origine France, oie et dinde origine UE)

(Goose terrine with chanterelles 2kg - pork origin France, goose and turkey origin EU)

"Ingredientia: auferres caput: XX% anserem gustare cibum, suilla faucium, anatis iecoris, altilia iecur, cetis porci, Turcia cibum, chanterelles V%, lac, ova, anatis adipem, rufus portum, nova UNGUENTUM, ascolonias, butyrum, Capsicum annuum amuli, salem conservativa: E316-E250, anatis genus (intentoque naturalis extractum et anatis adipem aqua salis naturaliter saporibus (gluten) prenominatas excerpta (gluten) saccharum consectetur extractum Vocatus aceto Madeirae vinum herbis aromataque conservans : E202), sugar, naturalis sapor, aromata congue: gelata vico (aquarum, carnes porcinas GELATINA, sal, thickener: E IV 0 VII inducant, colorando: caramel E I V 0 (a), Chanterelle fungos, Ros maris T fieri generibus: Turcia anser * nucis cibum et cibum originem a EU, carnes porcinas Gallia originem. "NC

(Fungi: Aliquam erat, Ova, lac)

Alba ad ipsum portum% I kg - Gallia originem carnes porcinas

(Boudin blanc au porto 1% kg - porc origine France)

(White pudding with port 1% kg - pork origin France)

Ingredientia: adipem et faucium Suilla, aqua conspersa BLE, dextrose, lac proteins, acidifiers: E, et E-CCCXXV CCLXII, lactose, sal, de Portu (0,5%) stabilimenta: CDLI, E, E, et E-CDL CDLII , aromatum aut herbarum, ovi album, aromata Involucrum: Viscera naturalia, carnes porcinas Gallia originem. 0.000

(Fungi: Aliquam erat, Ova, lac, sulfite)

Et ipsum nova alba morels lac kg - Gallia originem carnes porcinas

(Boudin blanc aux morilles lait frais kg - porc origine France)

(White pudding with morels fresh milk kg - pork origin France)

Ingredientia: carnes porcinas faucium, praebere lac, suilla ilium, EGG, morels (III%) Capsicum annuum amuli, Portus vinum (2.5%), cepe, acidifiers: E-CCCXXV, et E-CCLXII, sal, surrepo GLYCOSA, piperis, nuce: Envelope : gut.porc naturalem originem Gallia. 0.000

(Fungi: Ova, lac)

Alba lac eu nova ratione kg - Gallia originem carnes porcinas

(Boudin blanc nature lait frais kg - porc origine France)

(White pudding nature fresh milk kg - pork origin France)

Ingredientia: carnes porcinas faucium, praebere lac, suilla ilium, EGG, Capsicum annuum amuli, Portus vinum (2.5%), cepe, acidifiers: E-CCCXXV, et E-CCLXII, sal, GLYCOSA surrepo, piperis, nutmeg, thecarum; naturalia ventrem, carnes porcinas originem, Gallia. 0.000

(Fungi: Ova, lac)

Quis felis albo nigrum tuber kg - Gallia originem carnes porcinas

(Boudin blanc truffe noire kg - porc origine France)

(Black truffle white pudding kg - pork origin France)

Ingredientia: carnes porcinas faucium, praebere lac, carnes porcinas innitatur, EGG, Capsicum annuum amuli, Portus vinum (2.5%), cepe, acidifiers: E-CCCXXV, et E-CCLXII, sal, confringetur tubera (I%), strictum surrepo, piperis, nutmeg, involucrum naturalem originem gut.porc Franciam. "0.000

(Fungi: Ova, lac)

¶ Pullus fumus, k - EU originem carnes porcinas

(Poitrine cuite fumée kg - porc origine UE)

(Chicken smoke smoked kg - pork origin EU)

Rebus: Os porci ventri sine aqua salis glucose syrupus, Stabilizer: diphosphate, antioxidant sodium ascorbate, conservans sodium nitrite naturalis sapor. Nutritionis valorem mediocris per 100g: Energy 1251kJ / 302kcal, adipem 26g, inter naturam saturis 9.7g adipem, carbohydrate 0g, inter sugar 0g, interdum 17g, sal: 1.7g

Assum porcum cum Conniaco bene saginati Campaniae kg - EU originem carnes porcinas

(Porcelet rôti farce au cognac fine champagne kg - porc origine UE)

(Roasted piglet stuffed with cognac fine champagne kg - pork origin EU)

Ingredientia: fœtas cum sus: L% tibi illoc porco, XVIII% carnes porcinas, carnes porcinas capillo, nigrum fungus, suilla adipem lac, nova crepito, gallinis iecoris, ova, acidifier: E325, herbarum, sal, alcohols inter Conniaco denique Campaniae 0.4%, LATEX proteins bellica aromata quoque et naturalis odor piper, GLYCOSA surrepo, stabilizers: E451, E450, E452, facilisis: E301, E300, E316, sugar, dextrose, flavor enhancer: E621, color: e120, preservative: E250. Decors: nugas vico (aqua gelatinam porco Gel: E407, acidifier: E325, color E150a) fructus, holera virentia. 0.000

(Fungi: Ova, lac)

Aioli

(Aioli)

Ingredientia: cocta legumina (dolor sit amet, potatoes, viridis fabam, BRASSICA) coquuntur aluo corculum (pisces), gallinaceo durum EGG, mayonnaise (allium, vegetabilis oleum, aqua, ovi luteum; alcohole vinegar (sulfonamide)), sinapi, sugar, sal, mutatio amulum, stabilimenta (E415, E412), color E160a). Condienda: allium (sulfonamide) oliva oleum, aqua. 0.000

Gratin PECTEN et seafood

(Gratin noix de St-Jacques et fruits de mer)

(Gratin scallop and seafood)

Ingredientia: TEMERE creamed UNGUENTUM (LACTEUS) (UNGUENTUM, stabilitorque est: E407), COCTUS CREVETTES cocta (Crustacea) X% (squillis, sal, aqua, acorem emendator: E330, E331), porrique, MOLDS Oceani Pacifici (ostreis) 8,8% , BASILICUM de S. Jacques (ostreis) 8,8% (argopectenpurpuratus, peru), Henri de Alaska (pisces) 8.7%, vino albo (sulfonamide), zucchini, dolor sit amet, vivi conspersa æstus, tractata, shallot, aqua BUTURUM (LACTEUS) , CHAPELURE (BLE conspersa, rapeseed oleum, aqua, sugar, fermenti LEVAIN, sal, gluten de posset, terram cereals [RYE, OAT et tritici et iumentorum suorum emisse, hordei ac vinearum, rice, Buckwheat], faba quoque conspersa; alcohole vinegar, dextrose, terra seminibus [HELIANTHUS, et linum meum, et milium, papaver, Amaranthi, quinoa], BUTURUM), elementarium porcinum institueres GELATINA, background RANA et crustaceans (RANA fumet [RANA extract (including CABILLAUD), aqua, salis], crustaceans fumet [extract de CARABUS, aqua extract de sQUILLA, extract de LOCUSTA, sal], extract de FORMA [aggere integebat, sal], attenti sucus in herbas [carot te, cepa], lycopersiciSusceptibility intendi, sal, rapeseed oleum, Explained Andy, sucrose, aromata), salis, in odorem naturalis (continet crustaceans, pisces, lac), Carmina (BLE conspersa [BLE conspersa, gluten BLE], BUTURUM [lacte] ova aqua, sal). Nutritionis valorem mediocris per 100g: 554kj Energy (128kcal), 7.1g adipem, Saturated 5.2gGlucides 7gwhich sugars 2.2gFibre 1gProtein 8.5gSalt 2.2g

Et herbas, ex Tian gratin

(Gratin aux légumes du Tian)

(Gratin with vegetables from Tian)

Ingredientia: LII% vegetables (tomatoes - zucchini - eggplant - piperis - cepe) - custard (UNGUENTUM - EGG - fetus - depono BLE amuli - sal - dapibus fetus - piperis - thickeners: Prunus et guar gum) - EMMENTAL - Provinciae herbis - oregano -

Fungata fungus Antipasti

(Fungata antipasti de champignons)

(Fungata mushroom antipasti)

Ingredientia: mixta fungi diversis proportionibus modulorum quantitates (LX%) (Volvariella Volvecea, Pleurotus ostreatus, Lentinus edodes, Lactarius - continet sulfonamide), HELIANTHUS oleum, vinum vinegar (continet sulfonamide), purus excorio, sal, spice conpositum Conservatrix Hic primum: E200, acidifier : E330, acorem emendator: E575. Nutritionis valorem mediocris per 100g: 262KJ Energy (64Kcal), 4.7g adipem, Saturated 0,6gGlucides 1,3gwhich sugars 0gFibres 0gProtein 2,1gSel 2g

Cocoes volumine

(Roulé coco)

(Coconut roll)

Ingredientia: opus pistorium valentissimum crepito (aquarum, misce aromata, (saccharo, lactose, dextrose modificata amulum, Pisum sativum, GLYCOSA surrepo et lac interdum lac proteins, E407, odorem, color: E100), Cocoes XI, LXXXVI%, rum 4,23% , vanilla suavitatis: 0,9% (aqua, sugar, vanilla, odor suavissimus faciens fuco colorem: E150a, thickener: E415)) genoise 30,4% (aquarum, misce aromata, (saccharo, lactose, dextrose modificata amulum, Pisum sativum, GLYCOSA surrepo et lac interdum , lac interdum, E407, odor suavissimus medicantur aeno: E100), Cocoes, rum odore vanilla (aqua, sugar, vanilla, odor suavissimus faciens fuco colorem: E150a, crasso, E415)), aqua, sugar. Aliquam erat, EGG -

cod Brandade

(Brandade de morue)

(Cod brandade)

Ingredientia: Cod (Triticum) (RANA), mashed potatoes [(Capsicum annuum lanula demitti, et in mono- Diglicérido pingue acidum, stabilitorque est: diphosphate sodium bellica aromata quoque et flavorings, antioxidant, roris marini excerpta) (LACTEUS), tale gluten decoquendo, ovum, apium), potatoes , aqua, album, lac, crepito (LACTEUS) fluit HELIANTHUS oleum et olei allium (sulfonamide), sal, apio, nuce. Decor: Breadcrumbs (gluten, lac) 0.000

An cod Brandade gratin

(Brandade de morue gratinée)

(Cod brandade au gratin)

Ingredientia: Potatoes XL%,% cod XXXIV (Triticum sp), HELIANTHUS aut rapeseed oleum, aqua, cepe, Capsicum annuum Membra carnium, lac pulveris, pulpam allium (allium, sal), sal, apio et olei et piperis. 0.000

Cum cod caede Brandade

(Brandade de morue parmentier)

(Cod brandade with pout)

Ingredientia: 39,7% nova potatoes, offa MORUS (pisces) 27,9%, lac ecreme 1/2 (lactose) 24,3%, HELIANTHUS oleum butyrum (lactose), allium pele (sulfonamide), piper; 0.000

Armorici cum giant lolligo

(Calamars géants à l'armoricaine)

(Giant squid with Armorican)

O FILII ENCORNS annulos dealbatis XXXVIII% (COLOSSEUS lolligo Dosidicus Gigas, acidifying: E451, E452, E339), aqua, et comminuebat, lycopersiciSusceptibility crustulum (tomatoes, lycopersiciSusceptibility sucus, acidifier, citric acidum), Cognac (VS Cognac, sal, odorem naturalem), crustacean background (Maltodextrin, naturalis flavors, sal, crustaceans pulveris et crusta extract, lycopersiciSusceptibility, RANA pulveris, spice et herbis), cepe, mutatio: amuli, et olei, et vini (continet sulfonamide), mare salis marique corpora mineralia (potassium, magnesium, calcium), allium, sugar, Tarraconensis aromatibus conficiebant. "Energy values: KJ CDXIII - 98Kcal Fats: 1.9g De quo saturatum pingue acida: 0.4g Carbohydrates: 7.2g De quo sugars: 1.7g Servo: 11g salsissimo claudentur: 1g"

lolligo saginati

(Calamars farcis)

(Stuffed squid)

Ingredientia: Squid tubulis (MOLLUSQUE) 28.0%, sagina tenebat XXVII% (humero et porcina gratuita alvum lac (lactose), ova, panem (gluten), allium pulpam (allium, sulphur dioxide, conservans: E220, acidifier: E330), sal, apio, sal, piper condimentum XLV% aqua vini (sulfite) viridis cancri (Arthropoda) tomatoes amet amet butyrum (lactosum) crepito (lactosum) CITRUM sucus salsamentis (Maltodextrin sal naturalis flavors, RANA pulveris, aromatica, Pisum sativum), Arthropoda suavitatis (Maltodextrin, sal: Arthropoda pulveris et Arthropoda extract: lycopersiciSusceptibility, pisces pulveris, aromatum, Pisum sativum - technicae artis auxilia), ascor (dextrose, antioxidant, sodium ascorbate) , piperis, thyma summa, bacarum '0.000

Cum Provengal condimentum saginati lolligo

(Calamars farcis sauce provençale)

(Stuffed squid with Provencal sauce)

Ingredientia: ENCORNET tubi (XL%, mollnsques), aqua, carnes porcinas in humero (originem, Spain), divisa sit amet, cepe, siccamen lardum (suilla venter (originem, Gallia) LXXXIX%, aqua dextrose, sal, medicaminibus admiscetur: e326, e316 et e250, ¶ bonus odor), panis (BLE conspersa, aquam, semen rapicium vegetabilis oleum, sugar, gluten de posset, fermentum, sal, SECALE conspersa positis hæc censeo furfures, dextrose, et hordeum, brasii faba quoque conspersa), Soja dapibus, lycopersiciSusceptibility pulveris, mutatio frumentum amulum, dextrose, ignis probabuntur multi HELIANTHUS oleum, sal, precooked frumentum amulum, mutatio sublimatum, absinthiatum (sulphureo anhydride, et sulfonamide), in odorem SEAFOOD (enhancer et saporem, e621 et E635, sal, dextrose, RANA Pulvis, Maltodextrin uiuam, puluerem Arthropoda suavitatis ), piperis naturalis, odor suavissimus naturalis assum pullum, allium, odor naturalis bubulae, ocimum, mittito substrato apio totum, paprika, faciens fuco colorem, curcumin. 0.000

A2 medium locustam marinam - 480g - egelidos refert productum

(Demi langouste x2 - 480g - produit décongelé)

(Half lobster x2 - 480g - thawed product)

Ingredientia: media quadam evisceratum cocta locustam marinam (Panulirus argus originem piscantur in occidente media Atlantic), sal, earn censemus, sodium diSULFITE (E223) et calicem mayonnaise 20g, rapeseed oleum, aqua, ovi luteum, aceto, sinapis (aqua semina aceto , sal, acidifier: E330, antioxidant, diSULFITE kalium), sugar, sal, amulum mutatio, thickeners: E412, E415.conditionne collocabat in pluteo coram secundum products, lac, ovum, tale gluten decoquendo, apium, Donec, et terebinthi, sinapi. 0.000

Medium locustam marinam x4 - egelidos refert productum

(Demi langouste x4 - produit décongelé)

(Half lobster x4 - thawed product)

Ingredientia: media quadam evisceratum cocta Locustae crusta (Panulirus argus originem piscantur in occidente media Atlantic), sal, earn censemus, sodium diSULFITE (E223) et calicem mayonnaise 20g, rapeseed oleum, aqua, ovi luteum, aceto, sinapis (aqua semina sinapis, vinegar, sal, acidifier: E330, antioxidant, diSULFITE kalium), sugar, sal, amulum mutatio, thickeners: E412, E415. 0.000

paella

(Paella)

(paella)

Laeue conspicitur, aqua, VI pullum femur (originem: Coniuncto Europaeae), siccum rice, totum hippopotami (ostreis), lolligo crustae (ostreis), lolligo tubulis (ostreis), ignis probabuntur multi HELIANTHUS oleum, omnis squillis recreabis (SQUILLA, sal, earn censemus, kalium metabisulfite , acidifier, citric acidum), fabam, concisi cepe, chorizo (cibum et suilla adipem, Spanish piperis IV%, lactose, sal et aromata, sucrose, dextrose, medicaminibus admiscetur: E252 et E CCCI, imprimis), rubrum piperis, viridi piperis, Nullam pulverem seafood condimentum (saporem Enhancer: E621 et E635 sal dextrose pisces pulverem Maltodextrin, puluerem Arthropoda saporem) salis alium naturalis odor assum pullum saccharum fuco: Curcumin naturalis odor Caiennensis (lactosum) . REPOSITORIUM I, aqua, totum hippopotami (mollnsques), langoustines (Crustacés), sal. Nutritional Value average per 100g: DCLXXIV Energy (CLXI) saturatioribus adipem 5.12Glucides 5.2 8.71 1.03 de quibus Sugars 1.6Fibers 1.1Protein 13.3Sel

Ollam-au-feu - bubulae Gallia originem,

(Pot-au-feu - boeuf origine France)

(Pot-au-feu - beef origin France)

Lapides sacculi de ham et jus profanum: Ingredients: LXI% bubulae scapus (Origin: France), aqua, porrum 4.6%, celeri 4.5%, cepa 3.4%, DAUCUS 2.6%, naturalis sapor, FLOS garni (thymum, apio, lauri, carpam, ligusticum, origanum, sapiens), allium, sal, piper. Herbas et peram: Ingredients: XXIV% Capsicum annuum, XXIV% carrots, rapa% XIX, XIX% acrimonias metuunt, celeri XIV%. "Average nutritionis valorem per 100g: 428kJ Energy (102kcal): Mors 2,3g cuius Saturated I, 6g, Carbohydrates 3,2g inter Sugars 1,2g: fibrae 1g; interdum 17g, sal 0,59g

Rubigo in sede

(Rouille à la sétoise)

(Rust in Sète)

Ingredientia: Capsicum annuum XXXIV%, lolligo XXVII% (lolligo, stabilitorque est: polyphosphates), condimentum XXVII% aqua UNGUENTUM nova, album vinum, II%, odor suavissimus (continet, pisces, lac), GEMELLUS conuenerunt lycopersiciSusceptibility I%, pulpam 0, VIII%, BLE conspersa, CITREA sucus, mittito substrato apio et sal et naturalis odor suavissimus crasso: Prunus, turmeric, piperis, calidum piperis, XII% fingunt. 0.000

Sweetbread Madeirae cum liquamine - vituli de EU

(Ris de veau sauce Madère - veau origine UE)

(Sweetbread with Madeira sauce - veal from EU)

Ingredientia: vituli sweetbread (43.3%, originem: cee cum exceptione Britanniae), aqua, fungos, infantem cepe, siccamen lardum (suilla venter (originem, Gallia) LXXXIX%, aqua dextrose, sal, medicaminibus admiscetur: E326, E316 et E250: ¶ bonus odor), mutatio madere (2.6%, / LATEX hyacinthine et sulphureas anhydride, et SULPHITES / naturalis CONDITIO praeparatio fundatur sal, sal), UNGUENTUM (LACTEUS proteins, stabilizers: carrageenan) SINAPIS dijon (SINAPIS et cocti, ancoris positis sulfites / aqua, sinapis semina: spiritus aceti, salis, antioxidant, E224, acidifier: E330), precooked frumentum amulum, mutatio frumentum amulum, naturalis bubulae condimentum, sal, tomatoes pulveris, FLOS garni (sal, herbarum, porrum, naturalis flavors) , natura bonus odor piperis, Tarraconensis. -

Gustaverunt escam Stuffed uva liquamine - Hispaniam earum originem,

(Cailles farcies sauce raisin - caille origine Espagne)

(Stuffed quails grape sauce - quail origin Spain)

Ingredientia: gustaverunt escam (originem, Spain), aqua, carnes porcinas in humero (originem, Spain), niger, uvam passam (%), divisa cepe, divisa sit amet, siccamen lardum (suilla venter (originem, Gallia) LXXXIX%, aqua dextrose, sal, medicaminibus admiscetur: E326, E316 et E250 et ascendit fumus saporem), mutatio frumentum amulum, rufus vinum (conbusti anhydricum et SULPHITES), CHAPELURE (BLE conspersa, aquam, semen rapicium vegetabilis oleum, sugar, vivi tale gluten decoquendo, fermentum, sal, siliginis conspersa positis hæc censeo furfures , dextrose, et hordeum, brasii faba quoque conspersa): soya interdum, vinum vinegar (conbusti anhydricum et SULPHITES) Ribes nigrum CONDITIO (CONDITIO paratu, auditoria duce CONDITIO substantiam GLYCOSA surrepo, aqua, citric acidum E330, guar semen prandium E412, Prunus E415, triacetin sodium benzoate E211) saccharum assum pullum saporem naturalis pre-coctis frumentum amulum salis alium naturali piperis saporem naturalis sapor bubulae Basilii dehydrated apio ostro. -

Pieds partes Massiliae celaverunt - agnus porcinam Gallia originem,

(Pieds paquets à la marseillaise - agneau et porc origine France)

(Pieds parcels in Marseilles - lamb and pork origin France)

Ingredientia: LII% [venter, et pedes ex agnum, suilla venter], lycopersiciSusceptibility liquamine XLVIII% (aquarum et rosa et vinum PGI var (SULFTES), lycopersiciSusceptibility liquamine, tomatoes, lycopersiciSusceptibility sucus, E330 acetosum correctorem desidero, sal, ocimum, oregano, cepe, aroma- naturalis, faeniculi, allium (SULPHITES), mittito substrato apio, piperis, sinus folia, odoribus, sal, dolor sit amet, HELIANTHUS oleum). Agnus Gallia Origin and EU. Suilla Gallia Origin -

Suilla cum sauteed caedit - EU originem carnes porcinas

(Sauté de porc aux pruneaux - porc origine UE)

(Sautéed pork with prunes - pork origin EU)

Ingredientia: aqua cocta suilla sauté curavit: 36,7% (76.8% EU carnes porcinas, aqua, salis, vulputate dapibus, GLYCOSA surrepo, stabilitorque est: E450, E451, naturalis flavors, herbis), caedit et ideo breviter nunc denoyautes 7.7%, cremorem caedit 5.3% (caedit L%, sugar, aqua), album vinum (continet sulfonamide), portum leguntur 1.6% (porto leguntur XCIX%, sal, sulfonamide): UNGUENTUM nova, ascolonias modificata amulum, abstinebunt acetum ex xeres (SULPHITES), mare salis, et mare mineralibus (kalium, magnesii, calcium), faciens fuco colorem, Ordinarius caramel, flavors naturalis (sulfonamide), piperis. Nutritionis valorem mediocris per 100g: 458kj Energy (109kcal) Adipem 3,3g abundantia saturantur 1,3gGlucides 12gwhich sugars 6,3gFibres 0gProteins 6,5gSel 1g

Rougail tomaclum quoddam - Gallia originem carnes porcinas

(Rougail de saucisses - porc origine France)

(Rougail of sausages - pork origin France)

¶ farciminis cocta XL% (suilla originem Gallia, sal, GLYCOSA surrepo, piperis, allium, medicaminibus admiscetur: E300, E250), aqua oppressi tomatoes (tomatoes, lycopersiciSusceptibility sucus, acidifier, citric acidum, firming: chloride Calcium), coctum rubrum fabam (ren fabam, sal, naturalis saporem), cepe, allium, modified amulum, mare salis, et mare mineralibus (kalium, magnesii, calcium), naturalis flavors, sugar, curry (bellica aromata quoque et herbis, sal), thyma summa inducant, colorando, Ordinarius caramel , gingiberi (sulfonamide), calidum piperis. "Energy values: DXX draconem - Mors kcal CXXV: 8,5g De quibus satiata saturatum pingue acida, 3,2g Carbohydrates: 5.4g De quo sugars: 1,6g Servo: 7,4g Sal: 1,2g

Sauteed vituli Marengo - EU originem vituli

(Sauté de veau Marengo - veau origine UE)

(Sautéed veal Marengo - veal origin EU)

Sautéed vitulina elixa XL% (EU originis), aqua 9.5% album vinum (continet sulfonamide), oppressi lycopersiciSusceptibility intendi et 8,6% (tomatoes, lycopersiciSusceptibility sucus, acidifier, citric acidum), fungos (fungos) Paris, aqua, salis) vitulina stirpe (naturalem flavors, Capsicum annuum Maltodextrin, sal, dehydrated lycopersiciSusceptibility, pullum adipem, aromatum, dehydrated vituli bellica aromata), cepe, sugar modificata amulum, allium 0, VIII%, mare salis, et mare mineralibus (kalium, magnesii, calcium ), CITREA sucus (sucus lemon et aliis citri fructus secundum intendit, aqua CITREA pulpam, acidifier, citric acidum, CITREA natura desumptis), apium, extract malum. "Energy values: KJ CDLXXIX - kcal Fats CXIV: De qua 3.8g saturatum pingue acida: 1.2g Carbohydrates: 4.9g De quo sugars: 2.5g Servo: 13G Sal: 0.93g"

Allium confit herbis

(Ail confit aux herbes)

(Garlic confit with herbs)

Allium (LX%), rapeseed oleum, ocimum, thyma summa, oregano, sal, vinum, aqua, preservative: sorbate kalium (E202), antioxidant, ascorbicis ascid (E300). 0.000

Blanquette vituli HDG 2.25kg

(Blanquette de veau HDG 2.25kg)

(Blanquette of veal HDG 2.25kg)

Ingredientia: Blanquette vituli - 1,950kg: XXXVIII% ius carnium mittens in vitulina elixa cibum, aqua XIII% UNGUENTUM, Paris XI% fungus, album vinum 5.2% (sulfonamide continet), DAUCUS, cepa bell 3.1%, cepa, porrum, celeri, frumentum amulum naturalis odor sale aceto arcu alium saccharum intenta CITRUM sucus thymum pipere sinus folium macis. maxime vestigia crustaceans, pisces, ostreis ova, soya, sinapis, sesamae semina. CAROTA saturitatem - 0,300kg: XCIX% CAROTA, sal, piper. maxime vestigia crustaceans, pisce, conchylia, ova, lac, soya: APIUM, sinapi, sesamae semina. "0.000

bubulae Bourguignon

(Bœuf Bourguignon)

(Beef bourguignon)

Ingredientia: L% bubulae (salsae fruges, 41,5% bubulae, aqua, cassava amulum, sal), aqua, DAUCUS VIII%, rufus vinum (continet sulfonamide), aromatum virga fumi praeparatio (naturalem CONDITIO inducant, colorando: Caramel iusto, curcumin, paprika extract) , fungos V% (fungos, sal, acidifier, citric acidum, antioxidant, ascorbicis acid), cepa bell V%, coctum lardo duro fumans II% (suilla ventris, sal, dextrose, medicaminibus admiscetur, sodium erythorbate, sodium nitrite), rufus vinum facere (sulfonamide continet), BLE conspersa, sugar, coloratum in agente: anthocyanin, thickener: Prunus, naturalis sapor (lactose continet). 0.000

Bubulae Charolais - bubulae Gallia originem,

(Bœuf Charolais - viande bovine origine France)

(Charolais Beef - beef origin France)

Sautéed Charolais bubulae pulmentum XL% (Charolais bubulae originem, Gallia, aqua, salis), medoc vinum rubrum 12,6% (continet sulfonamide), DAUCUS, fungos (fungos, aqua, salis), cepa, amulum mutari, naturalis flavors (sulfonamide) sugar, extract pupillam, rubrum vinum extract (sulfonamide), Cocos pulveris, sal et mare mare mineralibus (kalium, magnesii, calcium), piperis. "Energy values: KJ CCCLXXVII - XCI kcal Fats: De qua 3,3g saturatum pingue acida, 1,2g Carbohydrates: De qua 3,9g sugars: 1,6g Servo: 9,3g Sal: 0,94g"

Et ascendens coturnix condimentum saginati foie gras - kg

(Caille farcie sauce foie gras - kg)

(Stuffed quail with foie gras sauce - kg)

Mea aurantiacis

(Canard à l'orange)

(Duck with orange)

Cannelloni ricotta spiniciae habes

(Cannelloni ricotta épinard)

(Cannelloni ricotta spinach)

Tomatoes, ricotta 17,8%, aqua adipiscing 7.4% (Triticum durum; semolina, aqua nova ovum), ascolonias, spinach 5.9%, duplici lycopersiciSusceptibility crustulum, oleum, HELIANTHUS oleum, panis, (similae et aqua, sal, Antiqua) , bubulae GELATINA, pesto (ocimum, HELIANTHUS oleum, allium, sal, caseum et oliveta nascuntur terram olei, CITREA incumbo), sal, allium, emmental modificata frumentum amulum, ocimum, mutatio Capsicum annuum amulum, sugar, piperis. 0.000

Organicum cannelloni ricotta spiniciae habes

(Cannelloni bio ricotta épinard)

(Organic cannelloni ricotta spinach)

Cannelloni XLVIII% de operis: filling LXVII% (XXXII% de operis) {ricotta * (LACTOSERUM *, sal, acorem ordinator: LACTEOLUS acid) LIX% (XIX% super operis), coctum alio pediculum, * XVIII% (VI% in operis), lac *, grated caseum * (LACTEUS *, liquefacta coagula durant, sal), panis * (triticum aestivum *, brewer scriptor fermento, sal), pasteurized EGG *, ius apparatu * [sal, amulum, frumentum, frumentum Maltodextrin * et vegetabilis sucus et siccis herbas * (cepa, DAUCUS *, celeri *, apium, porrum *), HELIANTHUS oleum *, fermento extract *, natura vegetali sapores, pigmenta varia ^, antioxidant, roris marini extract *]: iodized sal ( sal, potassium iodide), ligna * alimentorum fibra, nuce *: * allium}; XXXIII% ova, pasta (operis ad XVI%) Triticum durum; semolina LXXI% * (XI% in operis), EGG pasteurized XXVIII% * (4.5% in operis), iodized sal (sal, IODUM kalium). Béchamel XLV% de operis: LATEX LXXXI% * (XXXVI% de operis), BUTURUM *: * similam, oleum HELIANTHUS *: iodized sal (sal, potassium iodide), sugar *: * nutmeg. LycopersiciSusceptibility liquamine VII% ad speciem operis, lycopersiciSusceptibility puree * LXXXVIII% (VI% de operis), herbas in variabilis secundum (cepa, DAUCUS *), HELIANTHUS oleum, sugar *: iodized sal (sal, iodide potassium), * allium, ocimum * (0.0083% = sal). Ingredientia * ex organicum agriculturae operam dabant. "Average nutritionis valorem per 100g: 670kJ Energy (161kcal): 6.3g adipem 11g cuius Saturated: 11g Carbohydrates inter Sugars 3.2g: fibrae 0g: 5.7g dapibus, sal 0.73g

Chapon cum chanterelles

(Chapon aux girolles)

(Chapon with chanterelles)

Ingredientia: ut Ornithologus exponit feminibus serrarum (57.7%, originem, Italia), puer amet, aqua crepito (flore lactis, stabilitorque est: carrageenans), album vinum (sulphureo anhydricum et SULPHITES), chanterelles (III%) absinthiatum (SULPHURATUS anhydricum et sulfonamide) , pre-coctis frumentum amulum, lac (semi-lac pulveris, loniumque rapax, soya lecithin) boletus flavor Parisiensis modificata frumentum amulum, porcini fungos, assum pullum saporem naturalis, salis, piperis saporem naturalis. "0.000

Chapon condimentum morels

(Chapon sauce morilles)

(Chapon sauce morels)

Ingredientia: Chapon femur (LV%) (originem, Italia), infantem cepe, aquae et lactis liquorem (UNGUENTUM dolo lac concupiscite stabilitorque est: carraghenanes), album vinum, morels (III%) absinthiatum, frumentum ex amulo, lacte pulveris (dimidium-crepito lac pulveris, soya lecithin 0.2%) boletus, odor suavissimus mutatio amulum, ceps tritum, sal, assum pullum, odor suavissimus piperis. 0.000

Cornua cervi pulmentum - kg

(Civet de cerf - kg)

(Stag stew - kg)

An vm Coq

(Coq au vin)

Ingredientia: XLV% gallinaceo crura, aqua XV% vinum rubrum (continet sulfonamide), lycopersiciSusceptibility (lycopersiciSusceptibility depilatus, lycopersiciSusceptibility puree), IV% bell cepa, fungus (Paris fungus aqua, sal, acidifier) citric acidum, antioxidant, ascorbicis acidum), reductio onerum vinum rubrum III%, natura bonus odor (continet lactose), siccamen lardum (suilla ventris, sal, dextrose, medicaminibus admiscetur, sodium erythorbate et sodium nitrite), sugar, colores: caramel Ordinarius et anthocyanin, sal, crasso: Prunus gum, piperis, hastarum lauro reuinctae. 0.000

Couscous cibum III - kg

(Couscous 3 viandes - kg)

(Couscous 3 meat - kg)

Ingredientia: aqua, pullum femur XXI% (originem: sq), DAUCUS VIII% coquuntur merguez VII% [bubulae III% (originem eu), ovis carne II% (originem eu aut extra), aqua bubulus adipem, deovine adipem, sal, dextrose bellica aromata quoque et colorum, paprika et carmin extract, antioxidant, sodium erythorbate, naturalis flavors, collagen ventrem], meatball factum ex bubulae et plantarum dapibus de soya VII% [V% bubulae cibum praeparatio (originem, Gallia), I% soya rehydrated vegetabilis interdum, aqua et sal et rice conspersa, aromatum, aromatum, CITREA alimentorum fibra, beta sucus pulveris, naturalis flavors], courgette VII%, rapa V%, celeri IV%, lycopersiciSusceptibility duplex intendi, ciceris II%, aromaticum praeparatio (CONDITIO naturalis, coloribus, Ordinarius caramel, curcumin, paprika extract), natura bonus odor paprika bellica aromata quoque et sal, crasso: Prunus. 0.000

Cum ferula femur porcini fungos condimentum

(Cuisse canette sauce cèpes)

(Cane thigh with porcini mushrooms sauce)

Ingredientia: dareris If condimentum 56,4% aqua nova crepito, shallot, album vinum, modified madere, absinthiatum, cepe 1.1%, pulpam positis hæc censeo conspersa, salis, sugar, petroselinum, piper, thickener: Prunus, nutmeg, ferula femur 43.6%. 0.000

Grex dispersus est simmered femur leporis shallot

(Cuisse de lapin chasseur mitonnée à l'échalote)

(Hunted rabbit leg simmered with shallot)

Cocta lepus crus XLIII%, aqua, fungos (Paris boletum medicatum aqua, sal), album vinum (continet sulfonamide), naturalis flavors (LACTEUS) coquuntur fumabat lardum (EU carnes porcinas ventris, sal, GLYCOSA surrepo, flavorings naturalis, fermentato) 1.2% ascolonias modificata amulum, lycopersiciSusceptibility crustulum, sal, vivi conspersa, citri sucus (lemon sucus et aliis citri fructus secundum intendit, aqua CITREA pulpam, acidifier, citric acidum, naturalis CITREA excerpta), sugar, faciens fuco colorem, Ordinarius caramel, mittito substrato apio, piperis. "Energy values: Mors 509KJ, 122Kcal: De qua 6,6g saturatum pingue acida, 2,7g Carbohydrates: De qua 3,3g sugars: 0,8g Servo: 12g Sal: 0,87g"

Saginati tomatoes et rice

(Tomates farcies et riz)

(Stuffed tomatoes and rice)

Ingredientia: XXXII% TOMENTUM [Farciminis cibum, bubulae aqua, lycopersiciSusceptibility liquamine condito (tomatoes, sal, ocimum, oregano, cepe, natura bonus odor), panis (gluten), salis], tomatoes XXVI%. Ornatis XXXIX% = rice, aqua condito lycopersiciSusceptibility liquamine, sal, piper, herbas arescit. Decor = micis puerorum (gluten), allium (sulfonamide). Origin Gallia suilla, bubulae miti 0.000 Origin

Allium Filet mæna mittito substrato apio

(Filet anchois ail persil)

(Filet anchovy garlic parsley)

Marine ANCHOVIS [Engraulis encrasicolus] LV% opere plumarii cutis (GIRRES cute et tota operis cælatura, acetum, sal, acidifier: E330 citric acidum), HELIANTHUS oleum, allium (III%), mittito substrato apio (II%). 0.000

annuum patties

(Fricadelles)

(patties)

Ingredientia: suilla meatball coctae Soya dapibus XL% (XXV% carnes porcinas, rehydrated Soya proteins, cepe, sal, piper), lycopersiciSusceptibility oppressi lycopersiciSusceptibility puree XXX% (ita decorticavit eas lycopersiciSusceptibility), lycopersiciSusceptibility puree), aqua cepa, duplici intendi in lycopersiciSusceptibility III%, DAUCUS, allium pulpam, paprika extract (including HELIANTHUS oleum), sal, amulum, & herbarum vires de Provinciie. 0.000

Extra delectamentum LACTEOLUS

(Lactaires délicieux extra)

(Extra delicious lactic)

Lactaires (LXXV%), rapeseed oleum (XXIV%), allium confit: contundit olentis anethi, sal, saccharum, piperis, album aceto circumponensque acidifier, citric acidum (E330), antioxidant, sodium Ascorbate (E301), dextrose, aqua. 0.000

bubulae lingua

(Langue de bœuf)

(Beef tongue)

Ingredientia: 55,5% aquam condimentum, lycopersiciSusceptibility intendi, vino albo (sulfonamide continet), sugar, cepa pulveris, dealcool vinegar, pulpam, sal inducant, colorando: Caramel Ordinarius, crasso, Prunus, chilli 0,1%, in odorem naturalis ( lactose continet), scidit pulveris, bubulae pulmentum lingua XL%, 4.5% Gherkin (Gherkin, dealcohol vinegar, sal, firming: calcium chloride, preservative: diSULFITE kalium, habet sulfonamide). 0.000

bubulae lasagna

(Lasagne au bœuf)

(Beef lasagna)

Ingredientia: Bononiensibus condimentum L% (bubulae, sapiat lycopersiciSusceptibility liquamine (tomatoes, sal, ocimum, oregano, cepe, naturalis CONDITIO), lycopersiciSusceptibility pulpam, cepe, allium (sulfonamide), herbis, sal, piper et oliveta nascuntur terram olei (oliva), Béchamel condimentum XXV% (boum lacte, BLE conspersa (gluten), HELIANTHUS oleum, sal), lasagne adipiscing XXV% (BLE semolina (gluten), aqua, ova, sal) Ornatis: emmental grated (boum lacte, sal, liquefacta coagula durant, LACTEOLUS visenda ) EU originem 0.000 Bubulae

Bononiensibus lasagna

(Lasagne bolognaise)

(Lasagna Bolognese)

Ingredientia: aqua, bubulae XVII%, lycopersiciSusceptibility crustulum (acidifier, citric acidum), LATEX 1/2 ecreme, nova adipiscing 9.3% (Triticum durum; semolina, cum putaminibus ovorum cremati, aqua), duplex attenti lycopersiciSusceptibility, cepe, dolor sit amet, EMMENTAL, HELIANTHUS olei positis hæc censeo conspersa, pulpam allium (allium, sal), GELATINA bubulae, sal, amulum mutatio, butyrum et thyma summa, oregano, piperis, nuce. 0.000

Organicum vegetarian lasagna

(Lasagne bio végétarienne)

(Organic vegetarian lasagna)

"Odio condimentum XLIII% ad speciem operis, aqua, lycopersiciSusceptibility puree *, herbas in variabilis secundum (cepa, DAUCUS *, celeri *), SOY similæ * VI% (II% de operis), rufus vinum * (continet sulfonamide) , susicivus virgo olivae oleum, HELIANTHUS oleum, liquamen praeparatio * [salis, frumentum amulum, frumentum Maltodextrin * et vegetabilis sucus et siccis herbas * (cepa, DAUCUS *, celeri *, apium, porrum *), HELIANTHUS olei *, fermento extract *, natura vegetali sapores, pigmenta varia ^, antioxidant, roris marini extract *], naturalis flavors (continet WHEAT gluten), sugar *, roris marini *, sapiens *, oregano *, purus, mollis amaracus illum *: thyma summa *, allium *: * piper, Béchamel operis XL% est: * LATEX, * BUTURUM: * similam, oleum HELIANTHUS *: iodized sal (sal, potassium äthylendiamin), sugar *, nuce * .Fresh XVII% de farinae subactae ab ovis auspicabantur finitoque productum: * TRITICUM DURUM semolina, EGG pasteurized * XXVIII% (V% de operis), iodized sal (sal, potassium iodide) (sal = 0.012%) de Rebus * organicum agriculturae operam dabant. "Av potus nutritionis valorem per 100g: 643kJ Energy (154kcal), cuius Saturated 3.6g 8.6g adipem, carbohydrates 13G quae Sugars 2.6g, fibrae 0g, dapibus 5.1g, sal: 1.2g

Navarin agnus

(Navarin agneau)

(Navarin lamb)

Ingredientia: agnus cibum curavit: 41.7% (agnus cibum XXXIV%, aqua, cassava amulum, sal), herbas 31,6% (potatoes, carrots, parve cepe, fabam), condimentum XXVI, VII% (aqua, lycopersiciSusceptibility crustulum, pulpam, amulum, salis, sugar, paprika extract (including HELIANTHUS oleum), apium, provence herbis, piper). 0.000

Carmel carnes porcinas

(Porc au caramel)

(Caramel pork)

Ingredientia: seasoned carnes porcinas crustae XLVIII% (XXXIX% suilla in humero (de Gallia), aqua, cassava amulum, sal), XXIX% de aromatibus Caramel (sugar, Glucosum, fructose surrepo, aqua), cepa HELIANTHUS), aqua Soja liquamine (aquarum , Soja semen sal positis hæc censeo conspersa) Is commutat amylo obligas: vinegar vinum, gingiberi, thickener: Prunus. 0.000

Suilla cum Caramel - suilla originem Hispaniam

(Porc au caramel - porc origine Espagne)

(Pork with caramel - pork origin Spain)

Suilla humero (L% originem Hispania) aqua facto drachmas amet, iaculis CITRUM pulco (fructus sucus intendi: citri et aurantiaco aqua CITRUM pulpam, acidifier: acid naturalis extractum citri) soy liquamine ( 1.33% / aqua Soja semina positis hæc censeo, sal.), allium, assum pullum naturalis sapor, mutatio absinthiatum (vino sugar; alcohole crystallina specie SULPHITES herbal excerpta), frumentum amulum mutari, dextrose, color, ius caramel (6.66%), frixam cepe (cepe (LXXVI%) vegetabili oleum (rapeseed palmarum), vivi similae sale.) prae coctum amulum frumentum sal stabilimenta: E451i, E450iii, piperis E450i naturalis odor. Nutritionis valorem mediocris per 100g: DCLXXXIII Energy (CLII) Adipem 7.9dis Saturated 2,39Flucides 10,36of quae sugars 8,79Fibers 0,35Proteins 9,8Sel 0,8

Suilla cum Oliveti - suilla originem Hispaniam

(Porc aux olives - porc origine Espagne)

(Pork with olives - pork origin Spain)

Suilla in humero (50.6%, originem: Spain), aqua, divisa cepe fluxibus complanata Oleam albam (3.3%), comparer Oliva nigra maturissima (3.3%), lycopersiciSusceptibility pulveris, dextrose, susicivus virgo olivae oleum, allium, amulum pre-coctis frumentum, salem stabilimenta: E451i, E450iii, E450i naturalis sapor assum pullum, frumentum amulum mutatio naturalis piperis saporem. Nutritionis valorem mediocris per 100g: DLXXIII Energy (CXXXVII) Adipem autem quos 8,2 7,1 Saturated 3.6Glucide sugars 1.5Fibers 1Proteins 10.1Sel 0,9

Purus in cibum - bubulae, a Hispaniam

(Chili con carné - bœuf origine Espagne)

(Chili with meat - beef from Spain)

Rubrum fabam (39.1%), aqua, bubulae Bourguignon (XXVIII%, originem: Spain), concisi cepe (5.87%), tomatoes pulveris, saccharo, salis modificata frumentum amulum, allium, dextrose, carei (sulphureo anhydrides et sulfonamide, celeri , cereals, semetipsis fructum ligni portantem sesamae semina, sinapi), stabilimenta: E451i, E450iii, E450i, cayenne flavor (lactose). Nutritional Value average per 100g: CDLXVI Energy (CXI), Adipem 2.9Why Saturated 0.49Glucides 8.7Tons Sugars 5.1Fibers 2.8Proteins 11Sel 0,9

Argoat villa de porco et sinapi tarragon - Gallia originem carnes porcinas

(Porc fermier de l'Argoat à la moutarde et l'estragon - porc origine France)

(Farmhouse pork of Argoat with mustard and tarragon - pork origin France)

Sautéed carnes porcinas agricola cocta Argoat curavit XL% (villam suilla a Argoat (originem Gallia), aqua, salis modificata cassava amulum), aqua UNGUENTUM nova, album vinum (continet SULPHITES), Dijon mustard V% (aqua, sinapis semina: vinegar , sal), cepe, mutatio amulum, vitulini stirpe (naturalem flavors, Capsicum annuum Maltodextrin, sal, dehydrated lycopersiciSusceptibility, pullum adipem, aromatum, vitulini siccis, aromata), tarragon 0,16%, mare salis, et mare mineralibus (kalium, magnesii, calcium ), piperis, extract malum. "Energy values: KJ DXVII - CXXIV kcal Fats: De qua saturatum pingue acida 9g: 4.7g Carbohydrates: 2.1g De quo sugars: 1g Interdum: 7.4g Sal: 0.89g"

Et cum Curry pullum herbas

(Poulet au curry et légumes)

(Chicken with curry and vegetables)

Ingredientia: pieces of pullum filum tractata sunt in salsa Roti XLI% (pullum filum XL% (non EU originis), sal, amulum, dextrose), aqua UNGUENTUM nova et cepae et III% (cepa, HELIANTHUS oleum), nigrum fungus III%, III% DAUCUS, III% piperis, Bacteria innitatur pulveris, I% Cocoes lac pulveris (continet LACTEUS), Madras1% colunt (gingiber, coriandrum, turmeric, allium, celeri semina, calidum piperis), imo pure sapidus gallinis (Maltodextrin, naturalis flavors , altilia cibum et adipem, sal, Capsicum annuum amuli, lactose, cepa extract), sugar, sal, thickener: Prunus inducant, colorando agente, beta-carotene. 0.000

Vasca pullum

(Poulet basquaise)

(Basque chicken)

Ingredients: pullum femur interficiam XLIII% (originem: sq), campana piperis XXX% (rubrum flavo), cepa IX%, lycopersiciSusceptibility crustulum lycopersiciSusceptibility puree VII% (lycopersiciSusceptibility depilatus, lycopersiciSusceptibility puree), duplex attenti lycopersiciSusceptibility, pulpam deail, sal, paprika extract (including HELIANTHUS oleum) et oliveta nascuntur terram olei, ocimum, sugar, amulum, de herbis indulgemus, piper, piperis chilli 0,05%. 0.000

Ris in undecimum et boum

(Ris de jeune bovin Mader)

(Ris of young cow Mader)

Ingredientia: Ris infantem bubulus (XLIII%) originem: Germania, aqua, fungos pedibus et pieces (fungos, aqua, salis, acidifying E330, antioxidant E300), bells cepe, madere, lardum ¶ (suilla ventris LXXXIX%, aqua dextrose, sal, medicaminibus admiscetur: potassium lactate E326, erythorbate et sodium nitrite et E316 et E250.): UNGUENTUM liquidum (UNGUENTUM dolo lac concupiscite stabilitorque est: carrageenan) SINAPIS fortis (aqua, sinapis semina; alcohole vinegar (XVIII%), sal, antioxidant, E224 (sulfonamide), acidifier: E330), precooked amulum, amulum mutatio, odor suavissimus bubulae, sal, lycopersiciSusceptibility pulveris, piperis, odor suavissimus thyma summa (sulphur dioxide et sulfonamide), bacarum odor suavissimus tarragon. 0.000

Condimentum, suilla renibus

(Rognons porc sauce)

(Kidney pork sauce)

Ingredientia: XLV% cocta suilla renibus Conscidisti, XLI% aqua madere condimentum, VI% madere (continet: sulfites), aromatum virga fumi praeparatio (naturalem saporem, colores: Caramel, curcumin, paprika extract) processionaliter amulum, cepa et allium tritum, lycopersiciSusceptibility crustulum , sugar, crasso, Prunus, sal, fungus (fungus aqua, sal, acidifier, citric acidum, antioxidant, ascorbicis acid), cepa preference (cepa, HELIANTHUS oleum). 0.000

Scotfer pila assum

(Rôti boule de macreuse)

(Roasted scotfer ball)

Ingredientia: Scotir Ball, dextrose, sal, Naturalis vaporibus inliciantur; aromatibus resoluto. 0.000

Cocta saginati lycopersiciSusceptibility

(Tomate farcie cuite)

(Cooked stuffed tomato)

Ingredientia: Nullam consectetur XXXIX%, suilla cibum et adipem XXI%, aqua rice VI%, cepa, attenti lycopersiciSusceptibility mixtionis, lycopersiciSusceptibility crustulum, mittito substrato apio, sal, shallot, rapeseed oleum, lycopersiciSusceptibility, allium, naturalis sapor (continet LACTEUS), piperis, thyma summa, sugar, thickener: E415. Suilla cibum Origin: France. "0.000

Axoa vituli

(Axoa de veau)

(Axoa of veal)

Ingredientia: vituli lignorum securis fugerit (43.3%) (originem, Belgium), aqua, cepe eminces, lardum ¶ (suilla ventris LXXXIX%, aqua dextrose, sal, medicaminibus admiscetur: potassium lactate E326, erythorbate et sodium nitrite et E316 et E250), flavo , viridi piperis et rubrum, dextrose et oleum mutatio amulum, sal, stabilizers (E450i, E450iii, E451i), odorem suavissimum sucus Roti: pulpam allium (allium, sal, acidifier, citric acidum-E330 -, medicaminibus admiscetur, sodium metabiSULFITES -E223 -), in odorem thyma summa (sulphur dioxide et sulfonamide), bacarum odorem suavitatis cayenne. 0.000

quadratum tartiflette

(Carré tartiflette)

(Square tartiflette)

Ornatis (LXXV%) (UNGUENTUM - Capsicum annuum (XL%) - REBLOCHON (XXII%) - Bacon (carnes porcinas ventri - Salis - dextrose - Acidifier: E330 - Antioxidante: E316 - Preservative: E250) - Allium - cornstarch - Salis - Allium - nutmeg - Piperis) Principium Est - pure butyrum commistione fermenti (XXV%) (BLE conspersa - bUTURUM (faciens fuco colorem: E160a) - aquae - salis - Index renominationum sugar - farina etiam curatio agente: E300 - emulsifier, E471). Origin of escam EU. 0.000

Couscous - EU cibum originem,

(Couscous - viande origine UE)

(Couscous - EU origin meat)

"II Couscous laeue conspicitur, legumina et couscous (DAUCUS, zucchini, rapa, celeri, rufus et viridis piperis, ciceris), VI pullum femur (originem: Coniuncto Europaeae), aqua VI merguez (macie et adipem bos, ovis cibum et adipem, aqua, sal, aromata quoque, dextrose, vegetabili alimentorum fibra, facilisis: E301 et E331, flavor enhancer: E621, preservative: E252 et E262, colourants: e120, collagen alligatae armamentis), VI bubulae balls (LXX% bubulae (originem: Coniuncto Europaeae) vegetabilis interdum rehydrated de soya XXVII% cepae conditus aromatibus aromatum, flavorings in subsidiis fuco: E162) sal consectetur pulverem precooked frumentum amulum, raz el Hanout naturalis odor assum pullum locus cuminum naturalis Caiennensis odorem suavissimum incensum (lactose) I semolina peram: ACRIDIDAE Oxyinae BLE semolina difficile, probatum HELIANTHUS oleum, sal ". Chance nutritionis valorem per 100g: 524KJ Energy (125Kcal) Adipem 5.5gwhich abundantia saturantur 2gGlucides 12.1gwhich sugars sunt 2gFibre 1.6gProtein 6.9gSalt 1.2g

iecoris crustulum conspersum

(Gâteau de foie)

(Liver cake)

Ingredientia: LAGANUM LV%, gallinis iecoris XXX%, restituantur, adipe suilla faucium, EGG, BLE conspersa (curatio agente E300), cepa, butyrum (betacarotene morerentur, lac), HELIANTHUS oleum, apium, sal et aromata SESAME / condimentum XLV %, aqua, fungus Parisiensis, lycopersiciSusceptibility crustulum, vivi conspersa (curatio agente E300), HELIANTHUS oleum butyrum (betacarotene morerentur, lac), salis, piperis 0.000

Paella.

(Paella.)

Ingredients: pullum femur XXVI% (EU originis), aqua rice XVII%, rufus povron, pisum, FRUSTUM ENCORNET geant IV% (ENCORNET giant, stabilizers: diphosphates, triphosphates, polyphosphates) et oliveta nascuntur terram olei, chorizo 3.4% (suilla cibum ( de Gallia) 2.3%, cetis porci, chilli, sal, dextrose, et storacis excerptis primis aromatibus, aestuat medicaminibus admiscetur: sodium ascorbate, sodium nitrite, sodium nitrite) cepe, III%, aromatum virga fumi praeparatio (naturalem, odor suavissimus faciens fuco colorem, paprika extract, curcumin , POSTULO crustaceans, RANA), CITREA sucus intentoque, pulpam allium, sal, piper. Veneriae spondylique squillis recreabis (SQUILLA, sal, sulfonamide continet). 0.000

Dolo Quenelles

(Quenelles brochet)

(Quenelles pike)

Ingredientia: Pike quenelles XLVIII% (aquarum, EGG, BLE conspersa, pilum VI%, albumen (including crasso: Prunus), non-hydrogenated semen rapicium / HELIANTHUS adipem, sal), LII% financial liquamine (aquarum: UNGUENTUM nova et lac dimidium ecreme, fungos Parisiensi (fungos Parisiensi aqua salis acidifier: acid, antioxidant, ascorbicis acidum) oleam (sal) mutatio madere spectare lycopersiciSusceptibility, simila uiam cepa et allium pulveris salis crasso, Prunus, piperis, turmeric). 0.000

Eiciam festucam capra caseum rotulis

(Roulés de fromage chèvre speck)

(Speck goat cheese rolls)

Caprae batouns (LXXII%) caseum (XLIII%) ad pasteurized caprae lac [pasteurized caprae lac, sal, LACTEOLUS aestuat coagulum, sed vitiant, kalium sorbate (E202)], rapeseed oleum, eiciam festucam (XXIV%) [carnes porcinas, herbis, earn censemus, sodium nitrite (E250)], fungos (V%) [foliots, boletes, volvaries, HELIANTHUS oleum, allium, porrum sectivum, aceto circumponensque facilisis, citric acidum (E330) ascorbicis acidum (E300)] odoribus [thyma , interiecta cunila conicito], piperis. 0.000

Eggplant doughnut

(Beignet aubergine)

(Eggplant donut)

Rebus, eggplants, crustulum donut (BLE farinae OVUM pasteurized lacte aqua tota aqua allium, sal, apio pistoria pulveris (Peroxosulphates diphosphate sodium carbonate consectetuer frumentum amulum)) condienda: oleum vulgaris. 0.000

zucchini doughnut

(Beignet courgette)

(Zucchini donut)

Rebus, zucchini donut crustulum (BLE farinae OVUM pasteurized lacte aqua tota aqua allium, sal, apio pistoria pulveris (Peroxosulphates diphosphate sodium carbonate consectetuer frumentum amulum)) condienda: oleum vulgaris. 0.000

Argentina peccatum carne bio

(Chili sin carné bio)

(Chile sin carne bio)

"Precooked rubrum fabam * (XXXI%), precooked Camargue totum rice * (XXII%), aqua rubrum piperis (XII%) *, lycopersiciSusceptibility crustulum *, frumentum *, ascolonias *, textured SOY dapibus * (IV%), semen rapicium * oleum, tomatoes *: * oleum de arboribus olivarum, sal, aromata *, * piper, fermento extract *. * A organicum agriculturae operam dabant. "0.000

rudis sauerkraut

(Choucroute crue)

(Raw sauerkraut)

Ingredientia: brassica, sal, antioxidant, E300. Nutritionis valorem mediocris per 100g: 135kj Energy (32kcal) Adipem 0.25g quarum abundantia saturantur 0.01gGlucides 5.02g sugars 2gFibers 0gProteins 1.27gSel 1.66g

Traditional cocta sauerkraut

(Choucroute cuite traditionnel)

(Traditional cooked sauerkraut)

Ingredientia: Sauerkraut (brassica, sal), lardum III%,% riesling II, iuniperi bacas, aromata quoque, antioxidant, E300. Nutritionis valorem mediocris per 100g: 121kj Energy (29kcal); 1.7gwhich Saturated 6gGlucides Sugars 0.7gFibers 0gProteins 0.6gSel 0.8g adipem 185gwhich

Sauerkraut coctum lardo

(Choucroute cuite lardons)

(Sauerkraut cooked bacon)

Ingredientia: brassica, sal et larido atque riesling bellica aromata quoque et adipis suillae 0.000

Cor marinated artichokes

(Cœur d'artichauts marinés)

(Heart of marinated artichokes)

Artichokes "parva purpura" (LXXX%), HELIANTHUS oleum (XVIII%), ocimum (0.3%), interiecta cunila conicito, apium, oregano, allium, piper, sal, vinum, acetum, acidifiers: LACTEOLUS acid (E270), citric acidum (E330 ), antioxidant, ascorbicis acidum (E300). 0.000

lycopersiciSusceptibility jucundum

(Délice de tomates)

(Tomato delight)

Ingredientia: exaruit XL% lycopersiciSusceptibility, HELIANTHUS oleum, depilatus, tomatoes et oleum aqua allium, fermentum, sal, piper. 0.000

Intiba rivis et Ham

(Endive au jambon)

(Endive with ham)

Ingredientia: gauderent intiba rivis (XLIII%) (gauderent intiba rivis, aqua, salis, acidifying E330, antioxidant E300), bechamel liquamine (XXXII%) (pasteurized lacte positis hæc censeo conspersa, sal, HELIANTHUS oleum): ham (XXI%) (suilla Cham aquam et sal et conservativa E250, dextrose, vaporibus inliciantur (celeri), lac, antioxidant E301), raptum garlic.garniture = emmental (pasteurized lacte, sal, liquefacta coagula durant, LACTEOLUS visenda). 0.000

Alio pediculum, in genere

(Épinards en branche)

(Spinach in branch)

Ingredientia: spinach LXXV%,% UNGUENTUM XXII (E407 stabilitorque est, lac) positis hæc censeo conspersa (curatio agente E300), sal, butirum (LACTEUS), HELIANTHUS oleum, aromata 0.000

Vinea folium saginati

(Feuille de vigne farcie)

(Stuffed vine leaf)

Rice (XXX%), rapeseed oleum (XXV%), cepe, pampinos (XVIII%), oleum HELIANTHUS (I%), aqua acidifier, citric acidum (e CCCXXX), sal, mentam, piper nigrum. 0.000

Romani gnocchi

(Gnocchis à la romaine)

(Roman gnocchi)

Ingredientia: pasteurized lacte, aqua durum est triticum semolina, totum durum Italian caseus ad stuprum raptum (lac, sal, liquefacta coagula durant, lysozile, dapibus ovum), margarine, sal, piper, nuce. Nutritionis valorem mediocris per 100g: 380kJ Energy (91kcal), cuius Saturated 1,2g 2.2g adipem, carbohydrates 37,4g cuius Sugars 2g, fibrae 0g, dapibus 1,4g, 0,74g Salis

BRASSICA cum gratin

(Gratin choux fleur)

(Gratin with cauliflower)

Ingredientia: BRASSICA 47.5%, restituantur, lac, butyrum et diced Cham (suilla ham, sal, GLYCOSA surrepo, dextrose, sapores, medicaminibus admiscetur: Sodium Ascorbate, sodium nitrite), BLE conspersa, EMMENTAL, butyrum et HELIANTHUS oleum, sal, papaver concinnanda, . "0.000

gratin Dauphinois

(Gratin dauphinois)

(Gratin Dauphinois)

Ingredientia: potatoes, cremor (stabilitorque est: E407), quas cylindrus non LATEX, BUTURUM positis hæc censeo conspersa (curatio agente: E300), sal, emmental, HELIANTHUS oleum, allium, 0.000 LATEX

Gratin Cucurbitae - kg

(Gratin de courge - kg)

(Squash Gratin - kg)

Cucurbitae LV%, EGG, aqua restituerunt milk, cream (E407 stabilitorque) Membra carnium Capsicum annuum (E471 emulsifier, E450i stabilitorque est, turmeric: E223 earn censemus, E330 acidifier, E304 antioxidant); BLE conspersa (E300 curatio agente), butyrum et HELIANTHUS oleum, sugar, EMMENTAL, sal. 0.000

Ratatouille

(Ratatouille)

Mini tuna cum piperis saginati

(Mini poivrons farcis thon)

(Mini peppers stuffed with tuna)

Mini tuna cum piperis saginati (LXIX%) piperis (XLIV%), HELIANTHUS oleum, tuna (Thunnus) (17,5%), capparim, mæna crustulum (Engraulis encrasicolus), sale, aceto, acidifier: lacctique acidum (E270) p crassitudine, calcium chloride (E509). 0.000

Rapa sauerkraut - kg

(Choucroute de navets - kg)

(Turnip sauerkraut - kg)

Ingredientia: rapa, sal, antioxidant, E300. 0.000

Organicum fungos Orzotto

(Orzotto champignons bio)

(Orzotto organic mushrooms)

"Precooked ptisanas * (XXXVIII%), fungos * (XXIV%), SOY crepito * (SOY condimentum * (aqua, SOY) *), deodorized HELIANTHUS oleum *, emulsifier: Arabica *, saccaro, * rudis, thickeners: Prunus: carrageenan), precooked SOY (X%) ascolonias *, rapeseed oleum *, rice crepito, sal, aqua thyma summa *, allium, piperis *, fermento extract *, bacarum *. *: Products de organicum manuum '0.000

Per organicum paella vegetabilis chorizo

(Paella au chorizo végétal bio)

(Paella with organic vegetable chorizo)

"Precooked totum rice * (XL%), piperis *, textured SOY * (non-GMO Gallico SOY *, aqua fermentum extract *), fabam *, tomatoes * tofu * ¶ (aquarum, soybeans * husked, gelling: nigari ), cepe *, aqua, rapeseed oleum, apium genere et oliveta nascuntur terram olei * holus specialty chorizo * (4.3%) (seitan * (aqua triticum dapibus *), rufus piperis *, Cocoes adipem * et cepae *, fermentum extract *, sal, aromata * (including, sinape * * apium), thickeners: carob conspersa *), sal, aromata *, * allium, piperis *. *: organicum agriculturae operam dabant Products from "adeps, 2,6g

Stuffed

(Petit farci)

(Stuffed)

Ingredientia: TOMENTUM (LXIV%) (cocta suilla humero, et FARCIMEN cibum), boum lacte, cepe, ius pullum ova, oleum, apium, sal, allium (sulfonamide), aromatum aut herbarum) herbas (XXXV%) (tomatoes, piperis, zucchini eggplant, piperis, cepe) = .decor panis (BLE farinam aqua fermentum iaculis lac dapibus sal antioxidant E300). Dapibus: 1.6g

Apples regiis Delphinatu

(Pommes dauphines royales)

(Royal Dauphine apples)

Ingredients: aquam, EGG, pilo tunsum in Capsicum annuum (sulfonamide), BLE conspersa, HELIANTHUS oleum, vivi amulum, non-hydrogenated palmam oleum, pistoria pulveris (e450i, e500ii), butyrum et lac pulveris, sal, aromata. 0.000

Provengal polypus

(Poulpe à la provençale)

(Provencal octopus)

POULS (LI%) [Sepia vulgaris], herbas (XV%) [piperis, Oleam albam, allium, cepae, gherkins], HELIANTHUS oleum, sal, petroselinum, faeniculi, antioxidant, ascorbicis acidum (E300), aceto, CITREA, sugar, acidifier, citric acidum (E330) Ecclesiasticus: sorbate kalium (E202). 0.000

Sepia

(Poulpe marine)

(Octopus)

Petit fastidiose venditabat organicum lentem frixum cicer

(Petit salé aux lentilles bio)

(Petit salé with organic lentils)

Pre-coctum viridi legumina * (XL%) ¶ tofu * (XIII%) (aquarum, soybeans * husked, gelling: nigari), tomatoes * et cepae *, genere apium (VI%), aqua sit amet *, rapeseed oleum *, textured SOY * (non-GMO SOY *, aqua fermentum extract *), Dijon mustard * (II%) (sinapi * II; aceti *, aqua, salis), sal, allium *, dulcis piper *, extract fermentatum panem *: * thyma summa, * rice of crepito, piper *. *: De organicum agriculturae operam dabant 0.000 Products

Ravioli caseum capra mel laminam IX - 110G

(Ravioli fromage chèvre miel plaque de 9 - 110g)

(Ravioli cheese goat honey plate 9 - 110g)

Ingredientia: durum triticum semolina (gluten), aqua mollis similae, hisque oeuf, XXIX% ricotta (French LACTOSERUM, totum Gallico dolo lac concupiscite sal, citric acidum), IX% CASEARIUS pasteurized capra, sal, LACTEOLUS CALDAMENTUM et fungal, coaguli) I% flos mel, Capsicum annuum pilo tunsum (emulsifier e471, mono et diglycerides of fatty acida, stabilitorque est: E450 (Peroxosulphates disphophate), spice extract, earn censemus, sodium disulfite: e223, acidifier E330: antioxidant E320, sulphur dioxide et sulfonamide), sal, piperis. Nutritionis valorem mediocris per 100g: 1032kJ Energy (247kcal), comprehendo Saturated 3,3g 5.1g adipem, carbohydrates 40,6g cuius Sugars 1,9g, fibrae 0g, dapibus 9,1g, 0,55g Salis

Ravioli Daube laminam IX - 110G

(Ravioli daube plaque de 9 - 110g)

(Ravioli daube plate 9 - 110g)

Ingredientia: durum triticum semolina (gluten), aqua mollis simila, ova, bubulae originem Gallia 17,5%, 8.75 mortadella (suilla, cetis porci, ex Europa aqua plasma, sal, odor suavissimus dapibus lactis et stabilimenta CDL-e451- e452 bellica aromata quoque comprehendo sINAPIS, GLYCOSA surrepo, lactose, pisum dapibus, preservative: e250-e263, facilisis E300, e301, acidifier e575, tinctura e210. French carnes porcinas, aqua rice, panem de micis puerorum (BLE conspersa, aqua, salis, Antiqua) , cepe, dolor sit amet, sINAPIS (granum sinapis, Vocatus vinegar, antioxidant, kalium disulphite, citric acidum), margarine, vinum, sal, odor suavissimus (lac APIUM), piperis, herbis Chance nutritionis valorem per 100g: Energy 1235kJ (296kcal) Adipem 7,9g cuius Saturated 0,1g, Carbohydrates 43,9g inter Sugars 3,2g, 0g fibrarum, dapibus sal: 10.9g 0.58g

IX IV caseum laminam Ravioli - 110G

(Ravioli 4 fromages plaque de 9 - 110g)

(Ravioli 4 cheese plate 9 - 110g)

Ingredientia: durum triticum semolina (gluten), aqua mollis similae, hisque oeuf: XXI% ricotta (French LACTOSERUM, French totum lac, sal, E330), IV% gorgonzola (pasteurized lacte, presure, sal), II, VII% Italian caseus ex duris a commistione fermenti, dehydrated raptus (lac, sal, presure, lysozime (vitellos), 1.4% EMMENTAL (lac presure, lysozime (vitellos), Capsicum annuum pilo tunsum (emulsifier e471, mono et pingue acidum diglycerides, stabilitorque est e450 (Peroxosulphates diphospate ), spice extract, earn censemus, sodium disulfite: e223, acidifier E330, antioxidant E320, sulfonamide, et sulphur dioxide), piperis salis Chance nutritionis valorem per 100g: 994kJ Energy (238kcal): 4.5g adipem inter Saturated 3.1g: 39.3g inter Carbohydrates 4.6g sugars, Fibra 0g: 9.1g dapibus, sal 0.58g

Ravioli ricotta laminam IX - 110G

(Ravioli ricotta plaque de 9 - 110g)

(Ravioli ricotta plate 9 - 110g)

Rebus, prope frumentum semolina (gluten) aquae mollis similae ovum XXXIII% ricotta (French lac Francos totum lac sal E330) annuum carnium (emulsifier e471, moni et diglycerides ex acidis pinguis Stabilizer e450 (disphospahte Peroxosulphates), spice extract, earn censemus, sodium disulfite e223, acidifier E330, antioxidant E320, sulfonamide, et sulphur dioxide), salis, piperis. Nutritionis valorem mediocris per 100g: 995kJ Energy (228kcal), cuius Saturated 2.8G 4.2g adipem, carbohydrates 40g inter Sugars 4.5g, fibrae 0g, dapibus 9g, sal 0.67g

semolina

(Semoule)

(Semolina)

Ingredientia: ACRIDIDAE Oxyinae BLE XLVI% semolina, HELIANTHUS oleum, sal. 0.000

Tartiflette cum reblochon - kg

(Tartiflette au reblochon - kg)

(Tartiflette with reblochon - kg)

Ingredientia: potatoes XXXVI% lac, quas cylindrus: UNGUENTUM (stabilitorque E407), reblochon XIV%; fumabat lardum (suilla ventris, sal, GLYCOSA surrepo, dextrose, flavors, antioxidant E316, preservative E250), cepa, vivi similæ, butyrum, HELIANTHUS olei , 0.6% sal, allium. 0.000

Salmo quiche spiniciae habes

(Quiche saumon épinards)

(Salmon spinach quiche)

Ingredientia: Ornatis: salmo - UNGUENTUM - EGG - spinach - amet - fetus - depono BLE conspersa - sal - piperis - locustam marinam bisque (aqua crustaceans, lycopersiciSusceptibility puree, album vinum, herbas modificata amulum, vegetabilis oleum butyrum bellica aromata quoque et sapores, flavor enhancer, sodium glutamate, acidifier, citric acidum) - LACTOPROTEINS - thickener: Prunus Pages: BLE conspersa - BUTURUM (faciens fuco colorem: E160a) - aqua - sal - invertunt sugar - conspersa curatio agente: E300 - emulsifier, E471. 0.000

Morsus assum pullum

(Bouchée poulet rôti)

(Roasted chicken bite)

Pullus crura, aqua, salis, fextrose, GLYCOSA surrepo, flavorings, piperis, antioxidant E 301 0.000

sit amet

(Carottes)

(carrots)

Ingredientia: Dolor sit amet XCV%, et olei, salis. 0.000

Chipolatas cocta - Gallia originem carnes porcinas

(Chipolatas cuites - porc origine France)

(Chipolatas cooked - pork origin France)

Suilla cibum cetis aqua dextrose sale et pipere. Viscera naturalia ex ovium. Suilla cibum Gallia originem. "Average nutritionis valorem per 100g: 871.4kJ Energy (209.9kcal): 14.5g cuius Saturated 5.7g adipem, Carbohydrates 0.4g inter Sugars 0.4g: fibrae 0g: 19.3g dapibus, sal 1.71g

Cocta merguez

(Merguez cuites)

(Cooked merguez)

Cibum et adipem bubulae LXVII% (Origin Gallia), cibum et adipem arietum XVI% (Origin Gallia), aqua, salis bellica aromata quoque et dextrose, eruditores habuimus de acetosum: E331 et E262, naturalis aromata aromatica, antioxidant, MMMCCCI : pulveris beta suci, color: e120. Viscera naturalia ex ovium. Nutritionis valorem mediocris per 100g: 1054,2kJ Energy (253,9kcal), comprehendo Saturated 9,4g 19,9g adipem, carbohydrates 2,1g cuius Sugars 1,4g, fibrae 0g, dapibus 16,9g, 2,42g Salis

Gallus cornu barbecue condimentum

(Coq aile saveur barbecue)

(Rooster wing barbecue flavor)

Ingredients: pullum muffins (originem, Gallia), sugar, Tapioca amulum, sal, lycopersiciSusceptibility pulveris, allium et cepa positis hæc censeo amulum, aromata, (including paprika fumat), dextrose, aromatum, et ascendit fumus flavors, sal duro fumans, fermento extract, Maltodextrin, HORDEUM aggro, spice extract, allium essentialis oleum, faciens fuco colorem, paprika extract. 0.000

Cornu Galli - vegetabilis cibum

(Coq aile - alimentation végétale)

(Cock wing - vegetable food)

Ingredientia: Pullus manicis extremis (EU originis), sal, amulum Tapioca bellica aromata quoque (including paprika, cuminum, chilli), sugar, herbas, tomatoes, piperis, Maltodextrin, flavors naturalis, HELIANTHUS oleum. 0.000

Nudus albo gallo

(Coquelet à blanc nu)

(Naked white cockerel)

0.000 Coquelet

Costa cocta suilla - Gallia originem carnes porcinas

(Côte de porc cuite - porc origine France)

(Cooked pork rib - pork origin France)

Ingredientia: suilla dolor aqua salis dextrose, antioxidant sodium erythorbate, conservans sodium nitrite. Nutritionis valorem mediocris per 100g: 1176kJ Energy (283kcal), adipem 23g cuius Saturated 10.2g, Carbohydrates 0.5g inter Sugars 0.5g, fibrae 0g, dapibus 18.6g, nutritionis valorem mediocris salsissimo claudentur per 100g 1,92g, 1176kJ Energy (283kcal) ; 23g Saturated 10.2g quam pingue; Carbohydrates 0.5g Sugars 0.5g qua; 0g fibris; Dapibus 18.6g, 1.92g salis

Crura Turcia assum

(Cuisse de dinde rôtie)

(Roasted turkey leg)

Ingredientia: Turcia discooperi humerum, sal, aromata, (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et herbis (ocimum, sinus folium) herbas dehydrated (cepa, piperis), aromas.Ingredient transuectioni de HELIANTHUS olei . 0.000

Assum pullum femur 150g

(Cuisse poulet rôti 150g)

(Roasted chicken thigh 150g)

Ingredients: pullum, potatoes pure sapidus, condimentum (aqua, vegetabilis olea (oleae semen rapicium), persillade (sal, apio, interiecta cunila conicito, cepa, allium, odor suavissimus thyma summa, rapeseed oleum, thickener: E412, E415, piperis), antioxidant: Sodium E223 metabisulfites (SULPHITES) 0.000

Femur assum pullum 180g

(Cuisse poulet rôti 180g)

(Thigh roasted chicken 180g)

Ingredientia: Pullus, sal, aromata, (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et herbis (ocimum, laurus erat), dehydrated herbas (cepa, piperis), aromas.Ingredient transuectioni HELIANTHUS oleum. 0.000

I femur coquam X pullum - piece

(Cuisse poulet rôti x 1 - pièce)

(Thigh roast chicken x 1 - piece)

Ingredientia: XCV% potatoes (precooked), 5.5% EMULSIO (vegetabilis olea (HELIANTHUS oleum, rapeseed oleum), sal, emulsifiers (lecithins, et mono- diglycerides de pingue acida, polyglycerol polyricinoleate), odor suavissimus extract pastinacam edit] 0.000

Arsa potatoes et pullum crus I 150g 150g

(1 cuisse poulet rôti 150g et pommes de terre 150g)

(1 roasted chicken leg 150g and potatoes 150g)

Ingredients: pullum, potatoes, rapeseed oleum, sal, herbarum, allium bellica aromata quoque et naturalia flavors, cepa, lycopersiciSusceptibility. 0.000

X assum pullum crus II - piece

(Cuisse poulet rôti x 2 - pièce)

(Roasted chicken leg x 2 - piece)

II gallinaceo crura virentibus torres eas 300g

(2 cuisses poulet rôti 300g)

(2 legs roasted chicken 300g)

suilla grabato

(Palette porc)

(Pork pallet)

Pattern carnes porcinas, aqua, salis, dextrose, GLYCOSA surrepo, flavorings, piperis, CCCI antioxidant E, E 250, Conservatrix Hic primum 0.000

Suilla ventri - kg

(Poitrine de porc - kg)

(Pork belly - kg)

Rebus: suilla ventrem aqua salis dextrose, glucose syrupus, sapores pipere E301 antioxidant, conservans E250 0.000 Allium

Media tantum assum pullum vegetabilis - 375g

(Demi poulet végétal rôti - 375g)

(Half roasted vegetable chicken - 375g)

Ingredientia: Pullus. 0.000

Semustulati pullum

(Demi poulet rôti)

(Half roasted chicken)

Ingredientia: Pullus originem FRANCIAE, sal, aromata (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et aromatum (ocimum, laurus erat), dehydrated herbas (cepa, piperis), illud transferre aromas.Ingredient: oleum autem HELIANTHUS. 0.000

Semustulati villam pullum - 490g

(Demi poulet fermier rôti - 490g)

(Half roasted farm chicken - 490g)

E media tantum assum pullum villam certified halal pullum - 490g

(Demi poulet fermier rôti issu de poulet certifié halal - 490g)

(Half roasted farm chicken from certified halal chicken - 490g)

Ingredients: pullum villam de halal Certified pullum, sal, aromata, (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et herbis (ocimum, sinus folium), deshygrates (cepe, piperis), odore. 0.000

Pullus bellica aromata quoque et sapidus - 550G

(Poulet saveur épices - 550g)

(Chicken flavored spices - 550g)

Ingredientia: Pullus, aqua churrasco marinade (aromatum aut herbarum, sal, Maltodextrin, tomatoes et digitelli et flavors natura, hyacintho papaver semen extract rufus vinum, oleum HELIANTHUS), sal, flavors naturalis. 0.000

CITREA olentis pullum - 550G

(Poulet thym citron - 550g)

(Lemon thyme chicken - 550g)

Ingredientia: Pullus, aqua thyma summa, CITREA marinade (sucrose, aromatum aut herbarum inter thyma summa, maltodextrine, rice semolina, piperis et tomatoes, dehydrate et extractum sucus lemon, sal, aromata et oleum), sal, aromata naturalis. 0.000

viridi fabam

(Haricots verts)

(Green beans)

INGREDIENTS: viridi faba XCV%, et olei, salis. 0.000

Os figura ne disperderet eos

(Jambon forme os)

(Ham bone shape)

Rebus Ham aqua salis glucose hæc censeo dextrose, lactosum, saccharo herbarum medicamenta: nitrite salis antioxidant: E316. 0.000

Adsumpsit 400g iure Cham, inquit, os - suilla Gallia originem - pce

(Jambonneau à l'os 400g cuit au bouillon - porc origine France - pce)

(Ham with bone 400g cooked in broth - pork origin France - pce)

Rebus cerva suilla articulo aqua salis dextrose, glucose syrupus, sapores pipere E301 antioxidant, conservans E250 contundit olentis. Nutritionis valorem mediocris per 100g: 753kj Energy (18kcal); Adipem 9.5gwhich abundantia saturantur 3,4gGlucides 5gwhich sugars 0,5gFibres 0gProtein 23,1gSel 1,7g

Cocta ham gallinis - 260g

(Jambonnette volaille cuite - 260g)

(Cooked poultry ham - 260g)

Turcia tisanas feriente, aqua, salis, dextrose, GLYCOSA surrepo, flavorings, piperis, antioxidant E CCCI, Conservatrix Hic primum 0.000 # E 250 N / A

Frigus ornamentum paella

(Kit paella froid)

(Cold paella kit)

Ingredientia: I seafood marsupium; pullum drumsticks (originem eu), aqua, LOLLIGO (originem: India), totum squillis recreabis (originem glabro), lolligo, denudat (originem, Spain), totum hippopotami (originem, purus), chorizo (cibum et cetis porci (120g de carne solebant per 100g of operis), Hispanica piper (IV%), lactose, sal et aromata, sucrose, dextrose, medicaminibus admiscetur: E252, E301, visenda), HELIANTHUS oleum, frumentum amulum vitro inficiunt, curcumin , cayenne suavitatis. I alveo, aqua tota hippopotami (originem, purus, persica in Oceani), Scampi (originem, Scotland, piscantur in North Atlantic Oriente), sal. I loculo rice quodam culinae, aqua rice, fabam, HELIANTHUS oleum, cepe eminces, viridi et rubrum piperis, seafood suavitatis (gluten positis hæc censeo, pisce, crustaceans, fermentum glutamates (E621) sulphur dioxide et sulfonamide), sal, lycopersiciSusceptibility pulveris, pulpam allium (allium, sal, acidifier, citric acidum - E330 -, medicaminibus admiscetur, sodium metabiSULFITES - E223 -): faciens fuco colorem, curcumin, assum pullum saporem, sugar, cayenne suavitatis. 0.000

Nuces ludens carnes porcinas

(Noix joue de porc)

(Nuts playing pork)

Suilla maxillam praebe aquae, sal (1.6%) dextrose, GLYCOSA surrepo, odore, dulcis piperis, antioxidant E301, Conservatrix Hic primum 0.000 E 250,

arsa potatoes

(Pommes de terre rôties)

(Roasted potatoes)

Ingredientia: XCV% potatoes (precooked), rapeseed oleum, sal, herbarum herbas, allium, cepae, lycopersiciSusceptibility bellica aromata quoque et naturalia CAELESTI. 0.000

aureum potatoes

(Pommes de terre dorées)

(Golden potatoes)

Parvus coquam ilium 350g

(Petit rôti échine 350g)

(Small roast loin 350g)

Rebus: suilla ilium aqua salsa, vivi dextrose, glucose syrupus, sapores pipere E301 antioxidant, conservans E250 contundit olentis. 0.000

Dolor sit amet dulcis fabam,

(Petit pois doux carottes)

(Sweet peas carrots)

Ingredientia: LX% dulcis fabam, dolor sit amet% XXXV, olei centum sal. 0.000

Cum crepito condimentum potatoes et tubera

(Pommes de terre et champignons sauce à la crème)

(Potatoes and mushrooms with cream sauce)

Ingredientia: LX% potatoes, XL% liquamine (aqua lactis, rapeseed oleum, 4.8% boletum medicatum III% crepito (LACTEUS), EGG ovum-impositis et oliveta nascuntur terram olei, salis, sugar, caseo pulveris (LACTEUS), mutatio amulum, stabilimenta (diphosphates, guar gum) bellica aromata quoque et dextrose, CITREA sucus, aromata, aceto, cepa pulveris, allium pulveris, 0.003% tuber sucus (t melanosporum), aestas 0.002% tuber (t aestivum L.)). 0.000

Certified pullum coquam omega III

(Poulet certifié Omega 3 rôti)

(Certified chicken Omega 3 roast)

Ingredients: pullum originem 0.000 GALLIA

CONDITUS pullum virentibus torres eas nuntiavimus

(Poulet épicé certifié rôti)

(Roasted certified spicy chicken)

Ingredients: pullum originem FRANCIAE, condienda III%, sal, aromata, (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et herbis (ocimum, sinus folium) herbas deshygrates (cepa, piperis), odore. 0.000

Assum pullum villam de certified halal pullum - 980g

(Poulet fermier rôti issu du poulet certifié halal - 980g)

(Roasted farm chicken from certified halal chicken - 980g)

Red label assantur villam pullum

(Poulet fermier rôti label rouge)

(Farm chicken roasted red label)

Ingredients: pullum Gallia originem. condire III%, sal, aromata, (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et herbis (ocimum, sinus folia), deshygrates (cepe, piperis), odore. 0.000

% C assum pullum vegetabilis potatoes +

(Poulet rôti 100% végétable + pommes de terre)

(Roasted chicken 100% vegetable + potatoes)

00,000 0,000

Certified assum pullum

(Poulet certifié rôti)

(Roasted certified chicken)

Ingredientia: Pullus originem HEN. 0.000

Coquam duplex lumbo est - Gallia originem carnes porcinas

(Rôti double longe - porc origine France)

(Roast double loin - pork origin France)

Rebus: suilla tenderloin aqua salsa, vivi dextrose, glucose syrupus, sapores pipere E301 antioxidant, conservans E250 contundit olentis. 0.000

Porcos coctos una cum velamine circum - Gallia originem carnes porcinas

(Rôti porc simple longe - porc origine France)

(Roast pork single loin - pork origin France)

Ingredientia: tenderloin Suilla, aqua, salis (1.6%) dextrose, GLYCOSA surrepo, flavorings, piperis, CCCI antioxidant E: 250. Snow conservans E nutritional valorem per 100g: 570kj Energy (136kcal) Adipem VI, 5g abundantia saturantur 2.8gGlucides 0.4gwhose Sugars 0.4gFibers 0gProteins 19gSel 2.8G

Sed coctus farciminis - 90g

(Saucisse cuite - 90g)

(Cooked sausage - 90g)

Suilla cibum, aquae, sal, salis amouit, antioxidant E301 interruptio cadens piper, aromatum, Viscera naturalia 0.000 # N / A

cocta tomacula

(Saucisses cuites)

(Cooked sausages)

"Ingredientia: Suilla cibum, suilla adipem, aqua, salis, dextrose, piperis naturalis odor suavissimus oppressi nigrum piper, superficies color: E150a, carnes porcinas Viscera naturalia." 0.000

Travers porcos coctos

(Travers porc nature rôti)

(Travers roast pork)

Rebus: suilla aqua salis dextrose, glucose syrupus, flavorings et pipere E301 antioxidant, E250 conservans. 0.000

Marinated CONDITUS pullum crus II x Provencal 360g - Gallia originem pullum

(Cuisse de poulet marinée x 2 épicée à la provençale 360g - poulet origine France)

(Marinated chicken leg x 2 spicy Provençal 360g - chicken origin France)

Ingredients: pullum crus (90.5%), aqua acidifying agentibus, sodium acetates, sodium citrate, sal, naturalis flavors, lycopersiciSusceptibility pulveris, Capsicum annuum alimentorum fibra, Maltodextrin, cepa dehydrate, herbis, dehydrated allium, odor suavissimus fumi odor suavissimus sacchari, aromatum, vegetable olei (susicivus virgo olivae oleum, HELIANTHUS oleum), fermento posui. -

Marinated CONDITUS pullum crus II, d la Provencale potatoes et 660g - Gallia originem pullum

(Cuisse poulet marinée épicée x 2 à la provençale et pommes de terre 660g - poulet origine France)

(Spicy marinated chicken leg x 2 à la provençale and potatoes 660g - chicken origin France)

CONDITUS pullum crus 180g potatoes et 150g - Gallia originem pullum

(Cuisse de poulet épicée 180g et pommes de terre 150g - poulet origine France)

(Spicy chicken leg 180g and potatoes 150g - chicken origin France)

Ingredients: pullum crus (98.5%), sal, aromata, (piperis, turmeric: coriandri, allium, faeniculi, carei et foenum Graecum et gith) et herbis (ocimum, sinus folium) herbas dehydrated (cepa, piperis), CAELESTI. potatoes, rapeseed oleum, sal, herbarum, allium bellica aromata quoque et naturalia flavors, cepa, lycopersiciSusceptibility. -

X CONDITUS pullum crus II - 360g - Gallia originem pullum

(Cuisse de poulet épicée x 2 - 360g - poulet origine France)

(Spicy chicken leg x 2 - 360g - chicken origin France)

X CONDITUS pullum crus II - 360g potatoes et 300g - Gallia originem pullum

(Cuisse de poulet épicée x 2 - 360g et pommes de terre 300g - poulet origine France)

(Spicy chicken leg x 2 - 360g and potatoes 300g - chicken origin France)

Cingite tropicae solus saginati kilo

(Couronne sole tropicale farcie kilo)

(Crown tropical sole stuffed kilo)

Mailing notationes solus tropical.farcie kilo Coronatus - December farcie SCE vini Chablis q CORONATUS - - 0.000

(Fungi: Aliquam erat, Crustacea, Ova, piscibus, lac, sulfite, conchylia)

Lotte in American kilo

(Lotte à l'americaine kilo)

(Lotte at the American kilo)

Ingredientia: LII% Lotter Fillet, aqua, LOCUSTA Bisque XII% (aqua American LOCUSTA 1.8%, LANGOUSTIN, hybrid Green, pisce, album vinum, lycopersiciSusceptibility crustulum, cepa, DAUCUS, sal, butirum bellica aromata quoque et herbis aromaticis, habet sulfonamide) , duplex lycopersiciSusceptibility intendi, vino albo (sulfonamide continet), cremor, similam, faciens fuco colorem, paprika extract, sugar, pulpam allium, sal, 0.4% mutatio Cognac, Tarraconensis thickener: Prunus, calidum piperis. 0.000

(Fungi: Aliquam erat, Crustacea, piscibus, lac, sulfite)

Bourguignon bubulae kilo - EU originem bubulae

(Boeuf bourguignon kilo - bœuf origine UE)

(Beef bourguignon kilo - beef origin EU)

Cocta bubulae carne sanavit XL% (EU bubulae, aqua, salis, vulputate dapibus, GLYCOSA surrepo, stabilizers: E450, E451, naturalis flavors, herbis), aqua, vinum rubrum (continet sulfonamide), dolor sit amet, cepe et infantem cepe, naturalis flavors (sulfonamide), mutatio ex amulo, coquuntur fumabat lardum (EU carnes porcinas ventris, sal, GLYCOSA surrepo, naturalis flavors, visenda), sugar, faciens fuco colorem, pomum extract, rufus vinum extract (sulfonamide), Cocos pulveris, mare salis marique corpora mineralia (potassium , magnesii, calcium), spice. NC

(Fungi: sulfite)

Virus Chapon Gras condimentum kg

(Chapon sauce foie gras kg)

(Chapon foie gras sauce kg)

Ingredientia: LV% Capum fractis cruribus pieces, XLV% Foie Gras aquam condimentum, nova crepito, odor suavissimus (continet ovi album, lac), 1.8% rudis siclos anatinus Foie Gras positis hæc censeo conspersa, odor suavissimus (continet LACTEUS) vitro inficiunt, Ordinarius Caramel. 0.000

(Fungi: Aliquam erat, Ova, lac)

Caprearum kg esuriit

(Chevreuil sce gd veneur kg)

(Roe deer hungry kg)

Ingredientia: venatione cervorum XXXIV%, aqua, vinum rubrum XX% (continet sulfonamide), OLIVE gelata 6.3% (Glucosum, fructose surrepo, hominem sucus, sugar, gel: fructus pectin, acidifier, citric acidum), cepa, UNGUENTUM 3.1% (LACTEUS UNGUENTUM, stabilizers: carraghenanes), naturalis flavors (quae ova, lac), carnes porcinas sanguinem, lycopersiciSusceptibility crustulum, rice conspersa modificata amulum, butyrum, allium, xeres vinegar, dextrose vitro inficiunt, Ordinarius caramel, piperis, thickeners: Prunus et guar gum, thyma summa, sinus folium. 0.000

(Fungi: Ova, lac, sulfite)

Fero apro per vitulum, kg

(Civet de sanglier kg)

(Wild boar steer kg)

Ingredientia: L% metebat aper saute (humero, torque donavit pectus - originis ue), aqua, cassava amulum, sal, cepa campane, fungus V% (Paris fungus aqua, sal, acidifier, citric acidum, antioxidant, ascorbicis acid), lardum coxit fumat V% (suilla ventris IV% (originem Gallia), sal, dextrose, antioxidant, sodium erythorbate, earn censemus, sodium nitrite), rufus vinum III%, aromatum virga fumi praeparatio (flours de posset, lactose, aromata: sal, altered amulum, saccharum thickener: Prunus, condimentum inficiunt: anthocyanin) aromatici praeparatione (naturalis sapor, color E150b) suilla sanguine pulvis thickener: Prunus. 0.000

(Fungi: Aliquam erat, lac)

Class aptent sautéed cludat dolor kilo

(Sauté de cerf à la bière de Noel kilo)

(Sautéed deer with Christmas beer kilo)

Ingredientia: L% cervus / cervus caprea condimentum (natarum Priami humero, XLII% cervus / cervus pectus, aqua, cassava amulum, sal), XXIII% Maria apparuit puteus (aquarum, et hordeum, brasii GLYCOSA surrepo, tinctura) e150d, hop extract, continet sulfonamide), aqua naturalis odor suavissimus uva passa III% (uvae passae minimum, HELIANTHUS oleum, habet SULPHITES), sugar, vivi conspersa, naturalis paprika flavor, crasso, Prunus, cinnamo, gingiberi (continet sulfonamide), thyma summa, nutmeg, girole. J +

(Fungi: Aliquam erat, sulfite)

Duo terra / marique aromatibus conficiebant 3kg - Italia capi originem, burbot originem USA

(Duo terre/mer aux épices 3kg - chapon origine Italie, lotte origine USA)

(Duo land / sea spices 3kg - capon origin Italy, burbot origin USA)

Ingredientia: ut Ornithologus exponit feriente desuper pilo (originem: Italia: 32.66%) monkfish cauda (originem: Civitatibus Foederatis Americae, 27,33%, RANA), crepito (flore lactis, stabilitorque est: carrageenans), rufus piperis, Papaya, concisi cepe, naturalis saporem coxit gallinaceo, mutatio frumentum amulum, precooked frumentum amulum, curry (Turmeric, coriandri seminis, triticum amulum et foenum Graecum et grano sinapis, dehydrated cepa, amomi, anesum, gingiberi (3.5%), aromatum aut herbarum aromatici, faeniculi subita tumuit, dehydrated allium (2.5% )) dextrose vitro inficiunt, curcumin. NC

(Fungi: Aliquam erat, piscibus, lac, sinapi)

Fungorum Et cum crepito morels kilo

(Champignons et morilles à la crème kilo)

(Mushrooms and morels with cream kilo)

Boletus Paris 50.5%, 24.1% crepito, aqua VI% rehydrated Morel positis hæc censeo similæ, butyrum, HELIANTHUS oleum, sal, piper. 0.000

(Fungi: Aliquam erat, lac)

De Gratin cardoon kilo

(Gratin de cardon kilo)

(Gratin of cardoon kilo)

Ingredientia: Cardons LXVIII% positis hæc censeo conspersa, butyrum butyrum et HELIANTHUS oleum, EMMENTAL, sal, GELATINA (GELATINA, sal, dextrose, flavor enhancer E621, acidifier E330, naturalis sapor, color E150c), brunneis background (amulum non mutari, cepa , shallot, herbis, sodium chloride, flavorings (BLE, hordeum), dapibus hydrolyzate, lycopersiciSusceptibility, GLYCOSA surrepo, bubulae, rufus vinum extract, guar E412, pullum adipem, caramel E150c, DAUCUS, porrum), salis, piperis vitro inficiunt: caramel . "0.000

(Fungi: Aliquam erat, lac)

Mashed Capsicum annuum quam chaerephyllum 140gr

(Purée de cerfeuil tubereux 140gr)

(Mashed potato chervil 140gr)

Rebus, tuberosa cerfolij potatoes aqua butyrum butyrum salis piper Noisettes. 0.000

(Fungi: lac, nuces)

Rizotto herbas CITREA cupido kilo

(Rizotto légumes zeste citron kilo)

(Rizotto vegetables zest lemon kilo)

Ingredientia: Ingredients: XXXII% cocta rice, XXVI% crepito (flore lactis, stabilizers: carrageenans), XII% dolor sit amet, aqua 6.5% celeri: 6.3% cepa, sal, 0.7% lemon excorio, gingiberi 0.6%, apium, allium, mutatio amulum, naturalis sapor (continet crustaceans, conchylia, pisces, lac), CITREA sucus intentoque 0.2% vel thumum vel piperis inducant, colorando basi (Maltodextrin, lactose, sal, faciens fuco colorem, curcumin, flavors naturalis, spice). 0.000

(Fungi: Crustacea, piscibus, lac, apium, conchylia)

Album gallinacei pullum mex kilo

(Maxi grignotte poulet mex kilo)

(Maxi chicken chicken mex kilo)

Pilon PULLUS MEXICAN SAL - - oppressi pullum clavicula (originem, Gallia), aqua aromatum aut herbarum, aromatum, piperis et siccis lycopersiciSusceptibility, HELIANTHUS oleum, sal, vivi GLYCOSA surrepo positis hæc censeo dextrose, pisum dapibus, stabilizers: triphosphates, gelling agens: carrageenans. 0.000

(Fungi: Aliquam erat)

Label rubra pullum praedia nudo 1kg4

(Poulet fermier label rouge nu 1kg4)

(Farm chicken label red bare 1kg4)

ROTI LABEL assum pullum red - - Ingredients: pullum originem 0.000 GALLIA

Feuillantine comtoise

(Feuillantine comtoise)

Ingredientia: aqua BLE conspersa pernam cocta supra XXVI% (EXOS carnes porcinas ham *, aqua, salis, carnes porcinas ius (aquarum, carnes porcinas os, carnes porcinas *), dextrose, naturalis flavors, antioxidant, Ascorbate sodium, earn censemus, sodium nitrite) butyrum, 2.9% COMITI, lactose, ovi vitellus, sal, amulum, JUNCUS UNGUENTUM, lac proteins, ut dicitur aromata flore lactis LIMUS, antioxidant, roris marini potest, sugar. * Eu originem. 0.000

Tuna lycopersiciSusceptibility quiche

(Quiche au thon tomate)

(Tomato tuna quiche)

Ingredientia: THYNNUS impletio (XXV%) - UNGUENTUM - Gallinae - fetus - depono tomatoes (XIX%) - porrum sectivum - Oliveti - salis se - cundum conspersa - LACTOPROTEINS - piperis - thickener: Prunus crustulum pura butyrum BLE conspersa - BUTURUM (medicantur aeno: E160a ) - aqua - sal - invertunt sugar - conspersa curatio agente: E300 - emulsifier, E471. 0.000

Quiche Lorraine

(Quiche lorraine)

(Quiche Lorraine)

Ingredientia: ornatis: UNGUENTUM - ton et lardum (suilla - Aqua - sal - dextrose - lactose - vaporibus inliciantur - aromata multa nimis et excerptis primis aromatibus - stabilimenta: polyphosphates - medicaminibus admiscetur, sodium nitrite, sodium Ascorbate - acidifier, citric acidum) - EGG - fetus - depono EMMENTAL se - cundum conspersa - sal - piperis - LACTOPROTEINS - thickener: Prunus. 0.000

Tian vegetabilis quiche

(Quiche légumes du Tian)

(Tian vegetable quiche)

Ingredientia: ornatis: XL% vegetables (tomatoes - zucchini - eggplant - piperis - cepe) - UNGUENTUM - Gallinae - EMMENTAL - fetus - depono ocimum - salis se - cundum conspersa - LACTOPROTEINS - piperis - oleumque - thickener: E415 pura crustulum butyrum BLE conspersa - BUTURUM (faciens fuco colorem: E160a) - aqua - sal - invertunt sugar - conspersa curatio agente: E300 - emulsifier, E471. 0.000

Zucchini et caseum pie capra

(Tarte courgettes et chèvre)

(Zucchini and goat cheese pie)

Replens: [caprae caseum (XV%) - Nullam consectetur condimentum (XIII%) (Nullam consectetur puree - Modified frumentum amulum - sugar - Salis - HELIANTHUS oleum - odoribus - Aromata - Acidifier: E330) - Zucchini (XIII%) - UNGUENTUM (XI %) - luteum (X%) - Nullam (VI%) - LACTEUS (III%) - salis - BLE Triticum aestivum - lac interdum - Thickeners: E415, E412 - Oregano - Pepper - oleum] Principium Est - pure butyrum crustulum, BLE conspersa - BUTURUM (faciens fuco colorem: E160a) - aquae - salis] 0.000

pie riesling

(Tourte au riesling)

(Riesling pie)

Ingredientia: conspersam tulerant: BLE conspersa, aquam, butyrum, flavo ovum, sal, saccharo, faciens fuco colorem: carotenoids.farce XXXVIII%, adipem et innitatur suilla, fungos (fungos, aqua, salis, acidifier: E330, antioxidant, E300), aqua riesling3%, sucus fungus, album vinum, thickeners, starches mutatio, Capsicum annuum amuli, sal, aromata et herbis, preservative E250, stabilizers: E450; E451: E452, Gel: E461 cepae pisum dapibus lactosum lac pulveris Cognac glucose syrupus, servo lac apio plasma dehydrated porco dextrose, sapores antioxidant: E300; E301: thickeners: E415, flavor enhancer: E621 inducant, colorando: Caramel, acidifier: E575. "0.000

III caseum pizza

(Pizza 3 fromages)

(3 Cheese Pizza)

Ingredientia:. 0.000

Foliis capra 'pizza'

(Pizza chèvre part)

(Pizza goat leaves)

Ingredientia:. 0.000

COMEDUS caseum pizza pars II

(Pizza gastro 2 fromages la part)

(2 cheese gourmet pizza part)

"Ingredientia: Pate L%; conspersa (BLE, gluten posset, brasii conspersa curatio agente, ascorbicis acid), aqua, vegetabilis olea, sugar, sal, fermento filling L%, fermentum L% dapibus lac, oleum hydrogenated vegetabilis modificata amulum , emulsifiers (E339, E331, E341), sal, morerentur (E160a), emmental IX% (boum lacte, LACTEOLUS aestuat coaguli, sal), lycopersiciSusceptibility liquamine (lycopersiciSusceptibility puree, oregano, allium, herbis de Provence et oliveta nascuntur terram olei) recens tomatoes, nigrum arboribus olivarum purissimum, oregano, literature frixum cepe (cepe: oleum palm), mittito substrato apio et oliveta nascuntur terram olei. filling a% * '0.000

Gastro regiis participes pizza

(Pizza gastro royale la part)

(Royal gastro pizza share)

Ingredientia: Pate L%; conspersa (BLE, gluten posset, brasii conspersa curatio agente, ascorbicis acid), aqua, vegetabilis oleum, sugar, sal, fermento filling L%, lycopersiciSusceptibility liquamine (lycopersiciSusceptibility puree, oregano, allium, provencal herbis, purissimi olei), fermentum L% dapibus a lacte sunt hydrogenated vegetabilis oleum modificata amulum, emulsifiers (E339, E331, E341), sal inducant, colorando (E160a), Cham (suilla Cham cibum, aqua, salis, sugars, phosphates E451, antioxidant E301, conservans E250) praeparata profunda frixam ignobilis (suilla, amylum, dextrose, glucose syrupus fumus condimentum aromatibus E451, E407a, E250, E262, E301, E331) fungos (aqua salis acidifier: acid E330 , antioxidant, ascorbicis acidum E300), nova lycopersiciSusceptibility frictum, oliuae, oregano, frixum cepe (cepe: oleum palm), mittito substrato apio et oliveta nascuntur terram olei '0.000

American geneticae medicae et participes pizza

(Pizza gastro américaine la part)

(American gastro pizza share)

"Ingredientia: Pate L%; conspersa (BLE, gluten posset, brasii conspersa curatio agente, ascorbicis acid), aqua, vegetabilis oleum, sugar, sal, fermento filling L%, lycopersiciSusceptibility liquamine (lycopersiciSusceptibility puree, oregano, allium, provence herbis et oliveta nascuntur terram olei), fermentum L% dapibus a lacte sunt hydrogenated vegetabilis oleum modificata amulum, emulsifiers (E339, E331, E341), sal inducant, colorando (E160a), Cham (suilla Cham cibum, aqua, salis, sugars, phosphates E451, antioxidant E301, conservans E250) praeparata profunda frixam ignobilis (suilla, amylum, dextrose, glucose syrupus fumus condimentum aromatibus E451, E407a, E250, E262, E301, E331) fungos (aqua salis acidifier: acid E330, antioxidant, ascorbicis acidum E300), viridi piperis et rubrum, pepperoni (suilla, pinguis suilla, bubulae, adipem bubulae, sal, aromata et excerpta)'aromatum (SINAPIS), piperis, dextrose, fumus flavor, aestuat medicaminibus admiscetur E250- E301 preponens constiterit, E450 E451), oregano, literature frixum cepe (cepe: oleum palm), mittito substrato apio et oliveta nascuntur terram olei '0.000

Orientales participes pizza

(Pizza orientale la part)

(Oriental pizza share)

Ingredientia:. 0.000

rusticus 'pizza'

(Pizza paysanne la part)

(Peasant pizza)

Ingredientia:. 0.000

Pizza participes pissaladière

(Pizza pissaladière la part)

(Pizza pissaladière share)

Ingredientia:. 0.000

Provengal participes pizza

(Pizza provençale la part)

(Provencal pizza share)

Ingredientia:. 0.000

Reginae participes pizza

(Pizza reine la part)

(Pizza Queen's share)

Ingredientia:. 0.000

Participes regiis pizza

(Pizza royale la part)

(Royal Pizza share)

Ingredientia:. 0.000

Bubulae cum cepe - kg

(Bœuf aux oignons - kg)

(Beef with onions - kg)

Ingredientia: Bubulae carne sanavit XLVII% (bubulae XXXIX% (EU originem, aqua, cassava amulum, sal), onion20%, aqua rubrum piperis, Soja liquamine (aquarum, soya semen sal positis hæc censeo), Caramel (sugar, GLYCOSA surrepo - fructose, aqua), aromatum virga fumi praeparatio (naturalem CONDITIO inducant, colorando: caramel Ordinarius, curcumin, paprika extract), gingiberi, allium pulpam, processionaliter amulum, cepa pulveris bellica aromata quoque et Vocatus vinegar, crasso, Prunus, coriandrum 0.000

(Fungi: Aliquam erat, SOY)

Squilla CONDITUS condimentum

(Crevettes sauce piquante)

(Spicy shrimp sauce)

Ingredientia: Alpheus UNGUENTUM XXXIII% (SQUILLA, aqua, salis, corrector acetosum, sodium citrate, habet SULPHITES), aqua cepa XIV%, Bamboo virga VI%, nigrum fungus VI%, fabam, aromatum virga fumi praeparatio (sugar, sal, aromata et unguenta herba aromatica Maltodextrin, SUULFITES continet); alcohole vinegar, faciens fuco colorem, paprika extract, HELIANTHUS oleum, processionaliter amulum, sugar, sal, crasso, Prunus, purus piperis 0,06%. 0.000

(Fungi: Crustacea, sulfite)

Nem pullum cum organicum 60g

(Nem au poulet bio 60g)

(Nem with organic chicken 60g)

"Ingredientia: Dolor sit amet *, rice crustulam * XXVII% (aqua rice conspersa * promissos et flavos habet Psyllium *, thickener: lignorum setthim ante gum *), cepe *, brassica *, pullum cibum * V%, HELIANTHUS oleum *, DAUCUS conspersa *, dehydrated * shiitakes, sal, aromata * Frying: * HELIANTHUS oleum "0.000

Nem organicum squillis recreabis et 60g

(Nem aux crevettes bio 60g)

(Nem with organic shrimps 60g)

"Ingredientia: dolor sit amet *, rice crustulam * XXVII% (aqua rice conspersa * promissos et flavos habet Psyllium *, thickener: lignorum setthim ante gum *), cepe *, brassica *, squilla * 5.7%, HELIANTHUS oleum *, DAUCUS conspersa *, dehydrated shiitakes *, sal, Tandoori * (* lycopersiciSusceptibility aromatum *, * lemon excorio, sal), Frying * piper, HELIANTHUS oleum de organicum agriculturae operam dabant Ingredient * * '0.000

(Fungi: Crustacea)

Nem organicum cum herbas 60g

(Nem aux légumes bio 60g)

(Nem with organic vegetables 60g)

"Ingredientia: Rice crustulam * XXVII% (aqua rice conspersa * promissos et flavos habet Psyllium *, thickener: lignorum setthim ante gum *), dolor sit amet, * XXVII% cepis * XXVI%, brassica * X%, HELIANTHUS oleum *, DAUCUS conspersa * salis, * apium, * shiitake: aqua luteum * SOY, triticum *, lectus kosji (Aspergillus oryzae), saccaro, * aromatum * Frying: HELIANTHUS oleum * * Re Rustica de Rebus Women '0.000

Nem cancer, squilla

(Nem crabe crevette)

(Nem shrimp crab)

Ingredientia: nems (8x65g) rice crustulam 34,7% (aqua rice conspersa, HELIANTHUS oleum, sal), squillis recreabis 18,9% (SQUILLA, sal, preservative: Sodium disulfite), equitesque opportuno vermicelli rehydrate, dolor sit amet, cepe, rehydrated Soya dapibus, cassava amulum, vere cepe, 1.3% hybrid cibum: nigrum fungus rehydrated, RANA (pisces, sal, aqua) condimentum, puree allium, sal, saccharo, Bamboo alimentorum fibra. 0.000

65g + nem suilla condimentum

(Nem porc 65g + sauce)

(Nem pork 65g + sauce)

Ingredientia: nems (8x65g) rice crustulam (aqua rice conspersa, HELIANTHUS oleum, sal), carnes porcinas 22.4%, equitesque opportuno vermicelli rehydrate, dolor sit amet, cepe, rehydrated nigrum fungos, cetis porci, fecula de Zapota, sal, gingiberis, piperis. auce nuoc mam (2x20g): aqua, sugar, nuoc mam XIV% (pisces, sal, aqua), spiritus aceti, salis. 0.000

+ Nem gallinaceo liquamine

(Nem poulet + sauce)

(Nem chicken + sauce)

Ingredientia: nems (8x65g) rice crustulam 34,7% (aqua rice conspersa, HELIANTHUS oleum, sal), pullum cibum (EU originis) 22,8%, equitesque opportuno vermicelli rehydrate, dolor sit amet, cepe, fungos rehydrated nigrum cepe, dehydrated cepe, frixum cepae (cepe, HELIANTHUS oleum), Bamboo alimentorum fibra, sal, Soja liquamine (aqua Soja grana, sal, vivi conspersa), sal aqua nuoc mam (2x20g): aqua, sugar, nuoc mam XIV% (pisces, sal, aqua) spiritus aceti, salis. 0.000

Bami Goreng vegetabilis noodles

(Nouilles légumes Bami Goreng)

(Bami Goreng vegetable noodles)

Ingredientia: XXVIII% cocta pasta (aqua durum semolina), XXVIII% CONDITUS omelette pieces (EGG, rapeseed oleum, aqua, pisum alimentorum fibra, sal, intentoque lemon suci, piperis, turmeric, paprika), aqua cepa V%, sit amet V%, dulcis fabam, V%, RANA (pisces, salis, sugar) condimentum, HELIANTHUS oleum, viridis brassica III%, caramel (sugar, aqua Glucosum, fructose surrepo), Soja liquamine (aquarum, soya semen sal, farina triticea ), allium pulpam, processionaliter amulum, faciens fuco colorem, patet caramel, turmeric, calidum piperis, thickener: Prunus. 0.000

Dulcis et amarus: cum Pullus

(Poulet à l'aigre douce)

(Chicken with sweet and sour)

Ingredientia: pieces of pullum filum tractata sunt in XLV% curavit pullum pectus (XLIII% pullum filum (EU vel non-EU originis), sal, dextrose) IX% quis, IX% malle cepe (including HELIANTHUS oleum), sugar, aceto et Vocatus VI%, aqua rubrum piperis VI%, Soja liquamine (aqua Soja semen sal positis hæc censeo conspersa), duplex attenti lycopersiciSusceptibility, nigrum fungus I%, allium, gingiberi, natura bonus odor paprika, sal, Ingruit: Prunus, calidum piperis. 0.000

rice Cantonese

(Riz cantonais)

(Cantonese rice)

Ingredientia: rice cocta XLVII% (aqua rice), cepa X%, cocta ham vexillum duro fumans IX% (suilla ham (origian Gallia), aqua, GLYCOSA surrepo, sal, dextrose, naturalis flavors, antioxidant, sodium erythorbate, earn censemus, sodium nitrite), omelette IX% (totum ovum, aqua BLE conspersa, CITREA sucus, sal, thickener: Prunus, turmeric: piperis), DAUCUS VII%, pisum VI%, HELIANTHUS oleum, fungus nigrum III%, sugar, sal, sesamae oleum, retiaculum, piperis. 0.000

Curry bubulae Samossa

(Samossa bœuf curry)

(Samossa beef curry)

Ingredientia: Galette (aqua BLE conspersa, HELIANTHUS oleum, ovum albus, sal, emulsifier, semen rapicium lecithin), cepa, bubulae 16,4%, rehydrated fabam vermicelli, dapibus Graecis et amylo ex BLE (including sulfonamide), HELIANTHUS oleum, sugar, cassava amulum , initam volebant 0,7% (including granum sinapis dicetis), sal, flavors (including BLE), turmeric. 0.000

Fistulae rougail saginati modo,

(Crabes farcis façon rougail)

(Crabs stuffed rougail way)

Ingredientia: sagina tenebat, aqua XXII% hybrid cibum, XV% Alaska COLIN carnem, cepe, douBEURRE cucurbita, dulcis Capsicum annuum: UNGUENTUM (pasteurized abortit vacca flore lactis et lac proteins, stabilitorque est: E407) repperimus et praeparationis ad bechamel liquamine (mutatio Capsicum annuum amuli, LACTOSERUM et vegetabilis adipem (Copra), scobis lac pulveris, lactose, lac dapibus, sal, thickeners, sodium Alginate E401, GLYCOSA surrepo bellica aromata quoque et stabilimenta: E450, E327) Capsicum annuum pilo tunsum (including emulsifier (rapeseed) E471, stabilitorque est: E450i , acidifier: E330, preservative: E223 (sulfonamide), antioxidant, E320, color, turmeric), rougail misce (aromatum aut herbarum, tomatoes, sal, naturalis flavors, HELIANTHUS oleum) II%, mittito substrato apio, sal, spice 0,25%, sapor . -

(Fungi: Crustacea, piscibus, lac)

Sambos passion pineapple, crustulam triticum decoravit

(Sambos ananas passion, galette de blé garnie)

(Sambos pineapple passion, wheat cake garnished)

Ingredientia: XLV% BLE crustulam (aqua BLE conspersa, HELIANTHUS oleum, sal, emulsifier: Soya lecithin), pineapple 13,8%, aqua passion fructum 11,6% (passionis fructum, sugar), sugar, CHAPELURE (BLE conspersa, sal, leavening pulveris, E503), Cocoes, Bamboo virga fiber.Frame: HELIANTHUS oleum -

(Fungi: Aliquam erat, SOY, nuces)

20g cod acra condimentum +

(Acra de morue 20g + sauce)

(Cod acra 20g + sauce)

Ingredientia: XXXV% MORUS pulpam, cepa, HELIANTHUS oleum, aqua, cassava amulum, dapibus, et BLE amulum (continet sulfonamide), BLE conspersa, apium, ovum album pulveris, pistoria pulveris (E450i, E500ii positis hæc censeo amulum), allium, rufus piperis , sal, piper. 0.000

(Fungi: Aliquam erat, piscibus, sulfite)

20g doughnut breaded squilla - pce

(Beignet crevette pané 20g - pce)

(Breaded shrimp donut 20g - pce)

Ingredientia: doughnuts: SCILLA XL% (continet sulfonamide) medulla panis (BLE conspersa, fermentum, sal), aqua, Capsicum annuum amuli, BLE conspersa, HELIANTHUS oleum, leavening pulveres (E450i, E500ii), BLE amulum mutatio Capsicum annuum amuli, sal, saccharum totum ovum pulveris thickeners (E412, E407, E415) turmeric.Sweet radix dulcis aqua, sugars, acetum quis, frumentum amulum mutatio piper, sal, oleum sunflower acidifier: acid aromata (requirunt (SINAPI ), gingiberi), stabilimenta: guar gum, Prunus. 0.000

(Fungi: Crustacea, sinapi, sulfite)

Fungorum cocta Graeca

(Champignons cuisinés à la grecque)

(Mushrooms cooked in Greek)

0.000

grated sit amet

(Carottes rapées)

(Grated carrots)

Ingredientia: LXXIX% grated carrots, 16.4% aquam condimentum, Dijon mustard (aqua, sinapis semina; alcohole vinegar, sal), rapeseed oleum, Vocatus vinegar modificata Capsicum annuum amuli, thickener: Prunus, sugar, susicivus virgo olivae oleum 1.8%, CITREA sucus intentoque. 0.000

Grated apium sinapi

(Céleri râpé à la moutarde)

(Grated celery with mustard)

Ingredientia: celeri raptus 73.1%, remoulade condimentum 25,5% (rapeseed oleum, aqua, Dijon SINAPIS 2.4% (aqua, sinapis, Vocatus vinegar, sal), sal, ovi luteum; alcohole vinegar modificata Capsicum annuum amuli, thickener: Prunus) nova fluidum crepito, sugar. 0.000

Vinaigrette cum cetis porci in naribus suis liquamine - suilla Gallia origina

(Museau porc sauce vinaigrette - porc origina France)

(Pork snout with vinaigrette sauce - pork origina France)

Ingredientia: cetis porci in naribus suis LVIII% (cetis porci in naribus suis aqua, carnes porcinas GELATINA, sal, dextrose, herbis, aromata, antioxidant, sodium erythorbate, earn censemus, sodium nitrite), amicientes condimentum 27,7% (rapeseed oleum, aqua, Dijon SINAPIS (aqua, sinapi seminibus; alcohole vinegar, sal), xeres vinegar, sal 0.51%, albi piperis, mutatio Capsicum annuum amuli, thickener: Prunus), sALSA (gherkins: vinegar, aqua, salis, firming: calcium chloride, earn censemus, kalium disulphite), cepe , album vinum, apium, quam chaerephyllum, allium, spice. Nutritionis valorem mediocris per 100g: 1037kJ Energy (251kcal); 24gWe Saturated 4.2gGlucide 1.1gWe Sugars 0.5gProtein 7.4gSel 1.7g adipem 0.4gFibre

CARABUS per fantasy

(Fantaisie aux écrevisses)

(Fantasy with crayfish)

Mandarins in lumine surrepo XVI% (Mandarins, aqua, sugar, acidifier, citric acidum), dolor sit amet 15,2%, rapeseed oleum, zucchini 11,8%, Tagliatelle XI% (aqua Fish cibum 3.8%, capillis usque ad ungues rehydrates, Capsicum annuum amuli, BLE amulum , rapeseed oleum, sugar, sal, natura bonus odor (continet RANA, crustaceans) vitro inficiunt, paprika extract), pseudacorus Symbolo ut huc illucque discurrerent cocti X%, rufus piperis 7.5%, uvam passam (uvam passam, rapeseed oleum), aqua; alcohole vinegar, EGG flavo, sal, Dijon mustard (aqua, sinapis semina; alcohole vinegar, sal), porrum sectivum, mentam, acidifier, citric acidum, preservative: sorbate kalium, thickener: Prunus, albi piperis, Capsicum annuum amuli mutatio. -

Carrot ACETARIA julienne, uvae passae minimum, nucleosque pineos virentibus torres eas

(Salade de julienne de carottes, raisin sec, noisettes grillées)

(Carrot julienne salad, raisin, roasted hazelnuts)

Ingredientia: LXIV% dolor sit amet, uvam passam XII% (uvam passam, rapeseed oleum): VIII% assum nucleosque pineos, rapeseed oleum, aqua, alcohole vinegar, mittito substrato apio 1,1%, sugar, sinapi castro Divione (aqua semina, sinapis, Vocatus vinegar, sal) , sal 0.4%, in serris modificata Capsicum annuum amulum, lemon sucus intentoque, crasso, Prunus, piper album. Nutritionis valorem mediocris per 100g: 756kj Energy (182kcal) Adipem 13gwhich abundantia saturantur 0,9gGlucides 12gwhich Sugars 12gFibers 3,8gProteins 2,4gSel 0,48g

ACETARIA cum ocimum, lycopersiciSusceptibility triticum

(Salade blé tomate chèvre basilic)

(Wheat tomato salad with basil)

Ingredientia: 54.5% dura-cocta BLE (aqua durum BLE), 18,9% cerasus tomatoes, piperis, rapeseed oleum, aqua IV% lac pasteurized capra caseum, II% ocimum, II% siccum mare lycopersiciSusceptibility (lycopersiciSusceptibility, HELIANTHUS oleum, sal, herbarum ) ibunt rami alio pediculum, susicivus virgo olivae oleum, acetum xeres, sal 0.9%, culinaria poneret praeparatio fundatur in HELIANTHUS oleum et ocimum, 0, VII%, intentoque lemon suci, allium, Dijon mustard (aqua, sinapis semina; alcohole vinegar, sal), albus, piperis, Capsicum annuum amuli mutatio, thickener: Prunus. "0.000

Organicum grated carrots, cum CITREA sucus 60g

(Carottes râpées au jus citron bio 60g)

(Grated carrots with organic lemon juice 60g)

CAROTA * LXXVII%, vinaigrette * (HELIANTHUS oleum, aqua, alcohole vinegar *, SINAPIS * [arcu vinegar *, sinapis semina *, aqua, salis], sal, thickeners: Prunus - guar gum *), CITREA sucus * I %. De Rebus Organic Rustica dixerit * '0.000

Alpheus cocktail

(Cocktail de crevette)

(Shrimp cocktail)

Ingredientia: coctum squilla XXX%, Tagliatelle praeparatio 21,5% aqua Tagliatelle 6.9% (Fish cibum, sugar, stabilizers: sorbitol - diphosphates - triphosphates - polyphosphates), rapeseed oleum, ovi album, vivi amulum, Capsicum annuum amuli, salis, sugar, aroma (continet crustacés), cancer extract (continet crustacés), flavor enhancer: Monosodium glutamate, faciens fuco colorem, paprika extract, 17.5% rapeseed oleum liquamine, aqua, ovi vitellus tostus, Dijon mustard (aqua, sinapis semina: dealcohol vinegar, sal), sal, dealcohol vinegar, thickener: Prunus modificata Capsicum annuum amuli, pineapple in surrepo 16,5% (de quibus acidifier: acetic acidum, antioxidant, ascorbicis acid) lycopersiciSusceptibility pulveris, lycopersiciSusceptibility pulveris modificata starches, sal, naturalis extract de vinegar, acidifier: citric acid et amomum et naturalis color: beetroot, odor suavissimus (including antiagglomerant: E551, emulsifier, E471), nova Creme proximus, cupam, sugar, faciens fuco colorem, paprika extract, acidifier, citric acidum, preservative: E202. 0.000

marinated Gambas

(Marinade gambas)

(Marinated gambas)

Ingredientia: Alpheus odio magno 54.3%, 40,2% rapeseed oleum, intentoque lemon suci, allium, sal, saccharo, mittito substrato apio 0,5%, dealcohol vinegar, gith et cyminum sparget acidifier, citric acidum, coriandro curatur. 0.000

Mini penne consectetur fermentum, ocimum,

(Mini penne tomate, mozzarella, basilic)

(Mini penne tomato, mozzarella, basil)

Ingredientia: nova pasta pasta cum cocta ova: belle erit XLIV% (aqua semolina est difficile posset, ova: belle erit), vinaigrette condimentum XX% rapeseed oleum, aqua, extra virgo olivae oleum, VINaigre dealcool, Dijon mustard (aqua semina sinapis dealcohol vinegar, sal), sal modificata Capsicum annuum amuli, crasso, Prunus, tomatoes 19.2%, fermentum X% (vacca lacte pasteurized, sal, animalis coagulum, sed coaguli, corrector deacidite, citric acidum), tomatoes medium herbis V% (lycopersiciSusceptibility, HELIANTHUS oleum, sal, herbarum, allium, acorem correctorem desidero, citric acidum), 1.5% ocimum, allium, alba piperis. 0.000

Piedmontaise cum vidisset Cham, Capsicum annuum, lycopersiciSusceptibility, ovum

(Piémontaise au jambon, pomme de terre, tomate, œuf)

(Piedmontaise with ham, potato, tomato, egg)

Ingredientia: LIV% coctum potatoes, XX% mayonnaise [rapeseed oleum, ovi luteum, aqua; alcohole vinegar, Dijon SINAPIS (aqua, sinapis semina; alcohole vinegar, sal), salis], tomatoes VIII%, cocta ham superior VII% (suilla ham 6.3% (originem, Gallia), aqua, salis 0.32%, dextrose, flavors, antioxidant, erythorbate sodium, sodium nitrite Conservatrix Hic primum), aqua, sALSA, dura parturiant, II%. Nutritionis valorem mediocris per 100g: 793kJ Energy (192kcal); Adipem 16gWe Saturated 1,3gGlucides 7,9gWe Sugars 0,4gFibre 1,8gProtein 3,1gSel 0,8g

Organicum sem duo lentem frixum cicer

(Salade aux deux lentilles bio)

(Salad with two organic lentils)

LXIX% Rehydrated Lentium forma * (viridi aspernabere lentis *, flava lens *), vinaigrette * (HELIANTHUS oleum, aqua, alcohole vinegar *, SINAPIS * [arcu vinegar *, sinapis semina *, aqua, salis], sal, thickeners: Prunus - gum guar *) * cepa, DAUCUS *: de Rebus Organic Rustica dixerit * salis '0.000

artichokes sem

(Salade artichauts)

(Artichokes salad)

-Ingredients: artichokes cordibus cordibus vestris (artichokes, aqua, salis, E330 acetosum correctorem desidero, antioxidant E300), viridi piperis et rubrum, vinaigrette (HELIANTHUS oleum, et vinum rubrum shallot vinegar (sulfonamide), sal, ocimum, medicaminibus admiscetur (et sodium lactate diacetate, kalium sorbate) 0.000

Arvernis, sem

(Salade auvergnate)

(Auvergne salad)

Ingredientia: L% pacem habete inter potatoes, 23.2% condimentum [rapeseed oleum, aqua, alcohole vinegar, Dijon mustard (aqua, sinapis semina; alcohole vinegar, sal), sal, ovi luteum, thickener: Prunus], cetis porci in naribus XVI% [12,8 % carnes porcinas capite (originem, Gallia), aqua, carnes porcinas gelatine, sal, herbarum, aromatum, dextrose, medicaminibus admiscetur, sodium nitrite - sodium erythorbate inducant, colorando: carmins], V% cepe, sALSA, more maiorum SINAPIS (aqua, sinapis semina: ipsum ex aceto, sal), porrum sectivum, allium, piper album inducant, colorando: E150b. 0.000

Organicum pineapple sem creole

(Salade créole ananas bio)

(Organic pineapple creole salad)

'CAROTA * XXXIX%, condimentum * (HELIANTHUS oleum, aqua, alcohole vinegar *, ovi luteum *, SINAPIS * [arcu vinegar *, sinapis semina *, aqua, salis], thickener: gum Prunus - guar gum *, piperis * ), pineapple * XVIII%, * frumentum, siccum * uva, * CITREA sucus, initam volebant *. * de Rebus Organic Rustica dixerit: "0.000

sem lentem frixum cicer

(Salade lentilles)

(Salad lentils)

Ingredientia: White lentem frixum cicer aqua cepe, HELIANTHUS oleum, et vinum rubrum shallot vinegar (sulfonamide), sal, medicaminibus admiscetur: et lactatum sodium diacetate, kalium sorbate. 0.000

Porro Ham et ACETARIA

(Salade de poireaux au jambon)

(Leek salad with ham)

Ingredientia: rapeseed oleum, porrum (XXII%), celeri, cocta ham (XIII%) (suilla, aqua, salis, Maltodextrin, dextrose, antioxidant E300, conservans E250, aqua aquam; alcohole aceto, saccharo, verberaretur, crepito, acida crepito , ovi vitellus, sal, sinapis similæ, amulum, rebus conditum, lac dapibus, medicaminibus admiscetur (E202, E211), allium, mel, thickeners (E410, E412, E415) concinnanda, aromata 0.000

ciceris sem

(Salade pois chiches)

(Chickpea salad)

Ingredientia: Chickpeas, aqua cepe, HELIANTHUS oleum, et vinum rubrum shallot vinegar (sulfonamide), sal, medicaminibus admiscetur: et lactatum sodium diacetate, kalium sorbate. 0.000

seafood sem

(Salade fruits de mer)

(Seafood salad)

Ingredientia: XXXV% SEAFOOD (coctum CALMARS, odio odio squilla, pulmentum ostrea), Greek condimentum XXXII% aqua, rapeseed oleum, duplici attenti lycopersiciSusceptibility puree, spiritus aceti, salis modificata malum amulum solo, crasso, Prunus, infusionem (celeri Collectis Campana, serpullum, coriandrum, sinus folium), elit X%,% IX rubrum piperis, viridi piperis IX%, zucchini IV% inducant, colorando, paprika extract, apium, acidifier, citric acidum, preservative: sorbate kalium, piper album. 0.000

Cum Mandarins Gambas sem - kg

(Salade gambas aux mandarines - kg)

(Gambas salad with mandarins - kg)

Magna coctum squilla (Arthropoda), Tagliatelle praeparatio (RANA, EGG, tale gluten decoquendo, Arthropoda), julienne zucchini, rapeseed oleum, dolor sit amet, mandarin trigonum BDG rectangulum rubrum piperis expansus aquam, uvam passam, dealcohol vinegar, flavo ofEUF (vitellos), sal, Dijon SINAPIS (SINAPIS), porrum sectivum, mentam, acetic acidum, citric acidum (E330), earn censemus, kalium sorbate (E202), thickeners: Prunus (E415), guar gum (E412) Modificatis illorum amulum SOLANUM TUBEROSUM (E1414), naturalis sapores, piper album. 0.000

Cremore lenticulae, cepa sem

(Salade lentilles oignons)

(Onion lentil salad)

Ingredientia: White Lentils 64.2%, condienda 27,6% [aquam, rapeseed oleum, Vocatus aceti, salis, SINAPIS Dumez (aqua, sinapis semina; alcohole vinegar, sal), mutatio malum amulum terram thickener: Prunus], cepe VIII%, piper album. "0.000

Tuna risoni sem, rhoncus piperis nigrisque est oleis

(Salade risoni thon, poivrons grillés et olives noires)

(Tuna risoni salad, grilled peppers and black olives)

Ingredientia: risoni pasta cum cocta ova 45.8% (aqua durum semolina, ova), naturalis tuna XV% (tuna, aqua, salis) illa assas igni piperis X%, tomatoes, semi-exaruit VII% (lycopersiciSusceptibility, HELIANTHUS oleum, sal ), rapeseed oleum, duplici lycopersiciSusceptibility crustulum, aqua fluxibus complanata Oliva nigra maturissima III% (ut emas oliveta, aqua, salis, stabilitorque est: ferrous gluconate), ocimum, Vocatus vinegar, grana PADANO (boum lacte, sal, animalis coagulum, sed vitiant, lysozyme (continet, vitellos)), allium, sal, Dijon SINAPIS (aqua, sinapis semina; alcohole vinegar, sal), albus, piperis, Capsicum annuum amuli mutatio, thickener: Prunus. Nutritionis valorem mediocris per 100g: 608kJ Energy (146kcal), comprehendo Saturated 0.9g 7.5g adipem, carbohydrates 11g cuius 1.9g sugars, fibrae 2g, dapibus 7.5g, sal: 0.9g

Capsicum annuum ACETARIA tuna

(Salade pomme de terre thon)

(Tuna potato salad)

Ingredientia: LV% pacem habete inter potatoes, XXII% thynnus (tuna, aqua, salis), rapeseed oleum liquamine, aqua spiritus aceti, salis, Dijon mustard (aqua, sinapis semina; alcohole vinegar, sal), ovi luteum, Capsicum annuum mutatio amulum, thickener: Prunus, tota nigra uvas facere, III% arboribus olivarum (ut emas oliveta, aqua, salis, stabilitorque est: ferrous gluconate), porrum sectivum, conservans: sorbate kalium, acidifier, citric acidum, allium, alba piperis. 0.000

Waldorf sem

(Salade waldorf)

(Waldorf salad)

Ingredientia: celeri (XXX%), apples (XXX%), rapeseed oleum, pineapple (VII%), sugar, tangerines (IV%), nucleosque pineos (I%), ovi luteum; alcohole vinegar, sal, CITREA sucus modificata amulum , sINAPIS conspersa, pisum dapibus, sodium acetates acetosum correctorem desidero, antioxidant ascorbicis acidum, thickeners (carob semen conspersa, guar gum, sodium Alginate), aromata 0.000

Mentham et anetum et Taboulé

(Taboulé à la menthe et)

(Taboulé with mint and)

Ingredientia: durum Rehydrated BLE semolina, piperis, condimentum amicientes (rapeseed oleum, Vocatus aceto, CITREA sucus intentoque sal, piper album), mentam, uvam passam Brown (aridam de causis, rapeseed oleum) et oleum oliva extra virgo, oigonons. "0.000

Organicum orientalium tabouleh

(Taboulé oriental bio)

(Organic oriental tabouleh)

"BLE semolina * difficile rehydrated LI%, piperis, * XXIII%, vinaigrette * (HELIANTHUS oleum, aqua, alcohole vinegar *, SINAPIS * [arcu vinegar *, sinapis semina *, aqua, salis], sal, thickeners: Prunus - guar gum *), cepa *: * passae, * petroselinum, sucus CITREA, oleum menta * (* menta, * HELIANTHUS oleum, sal, CITREA sucus *), sal. * de Rebus Organic Rustica dixerit: "0.000

Organicum nigrum sesamae quinoa tabbouleh

(Taboulé quinoa sésame noir bio)

(Organic black sesame quinoa tabbouleh)

Quinoa * cocta LV% (aquarum, quinoa *), herbas * XXIII% (rubrum piperis ^, zucchini, * et cepae *, frumentum *), vinaigrette * (HELIANTHUS oleum, aqua, alcohole vinegar *, SINAPIS * (Amos vinegar * , sinapis semina *, aqua, salis), sal, thickeners: Prunus - guar gum *), CITREA sucus *, apium, mentam * in oleum (mint *, HELIANTHUS oleum, sal, CITREA sucus *), sesamae semina * nigra% I, salis * de Rebus Organic Rustica dixerit. Nutritionis valorem mediocris per 100g: 723kJ Energy (173kcal), adipem 10g Saturated 1,1g comprehendo, inter Sugars 1,1g Carbohydrates 17g, 2,3g fibrarum, dapibus 3g, sal 1,3g

Tagliatelle Tagliatelle

(Tagliatelles surimi)

(Tagliatelle surimi)

Ingredientia: pasta tagliatelle pasta cum nova cocta ova XL% (Triticum durum; semolina, ova: belle erit 5.5%), condimentum 29,5% rapeseed oleum, aqua dealcohol vinegar, ovi vitellus, sal, Dijon mustard (aqua, sinapis semina: vinegar dealcohol, salis ), mutatio Capsicum annuum amuli, thickener: Prunus, Tagliatelle praeparatio XXIV% aqua Tagliatelle 7.8% (Fish cibum, sugar, stabilizers: sorbitol - diphosphates - triphosphates - polyphosphates), rapeseed, albumine apposita, BLE amulum, Capsicum annuum amuli, sal, sugar, odor suavissimus (Crustacea continet), cancer extract (Crustacea continet), flavor enhancer: Monosodium glutamate, faciens fuco colorem, paprika extract: VI% rubrum piperis, Tarraconensis sugar, piper album. 0.000

Trio sem, brassica, ham, county

(Salade trio: choux, jambon, comté)

(Trio salad: cabbage, ham, county)

Ingredientia: XLIV% albus brassica raporum semen iniecerunt, rapeseed oleum, superior cocta ham duro fumans X% [carnes porcinas Cham 9,1% (originem, Gallia), aqua, salis, dextrose, flavors, antioxidant, sodium erythorbate, preservative sodium nitrite), tomatoes, piperis, AOP VIII % COUNT, aquae liquidae heminam nova crepito; alcohole vinegar, cepe, sal 0,78%, Dijon mustard (aqua, sinapis semina; alcohole vinegar, sal), ovi luteum, porrum sectivum, piper album, thickener: Prunus, color: E150b. Nutritionis valorem mediocris per 100g: 731kJ Energy (177kcal); Adipem 16gwhich abundantia saturantur 3,5gGlucides 2,2gwhich sugars 2,1gFibers 1,6gProtein 5,2gSel 1,4g

Terrine expeditionem 2,5kg rubrum piperis titulus viridis - Gallia originem carnes porcinas

(Terrine campagne poivre vert 2,5kg label rouge - porc origine France)

(Terrine campaign green pepper 2,5kg red label - pork origin France)

TERRINE AGER LABEL red piper VIRIDIS PORCINA originem Gallia 'Red Label carnes porcinas Gras XXXI%, Label purpurisso Suilla in iugula XXX%, Label purpurisso XXVI% carnes porcinas hepatis, Cepa, Green Pepper 2.9%, Salinarum, cæsis BLE Portam Plantarum aromatibus bellica aromata quoque et brunneis sugar , speciebus: frosting gelata (aquarum, carnes porcinas GELATINA, spiritus aceti, salis, faciens fuco colorem, iusto caramel), carnes porcinas vates, carnes porcinas torquentem, faciens fuco colorem, Ordinarius caramel. "Chance nutritionis valorem per 100g: Energy 1486kj (359kcal) Adipem 33gwhich abundantia saturantur 13gGlucides 1,3gwhich sugars 1,1gFibers 1,2gProtein 14gSel 1,7g 0

Olivam addicit,

(Olive verte Baux)

(Green olive leases)

Rebus, Franciae Oliveti aqua salis anethi acidifier 0.000 E330

Anchoiade

(Anchoiade)

Ingredientia: Anchovy crustulum XLI% (sordida linire LXXXII%, HELIANTHUS oleum, vinum, acetum, sal, aromata colunt, piperis, nuce, caryophyllis, cinnamomum), HELIANTHUS oleum, aqua, salis, capres et oliveta nascuntur terram olei allium, acetum, intentoque lemon suci, piperis. 0.000

Eggplant caviar

(Caviar d'aubergines)

(Eggplant caviar)

Ingredientia: LX% Aubergines ASSUS, HELIANTHUS oleum, oleum de arboribus olivarum purissimum nigrum, allium, intentoque CITREA sucus, sal, piper. 0.000

Oleam albam et Pistounade seasoned

(Pistounade et olives vertes assaisonnées)

(Pistounade and seasoned green olives)

Ingredientia: Oleam albam, ocimum XVIII%, HELIANTHUS oleum, oleum, allium, acetum, piper. 0.000

nigrum tapenade

(Tapenade noire)

(Black tapenade)

Ingredientia: Oliva nigra maturissima LXXX%,% Capres VI, Oleum olivae erat, mæna crustulum 2.5% (sordida LXXXII% linire, oleum, acetum, sal, piper, caryophyllorum salisque), vinum, acetum, alium, piperis salis. 0.000

Brioche chorizo piperis

(Briochette chorizo poivron)

(Brioche chorizo pepper)

TRITICUM DURUM; chorizo XXV% (et innitatur suilla adipem, sal, lactose, sucrose bellica aromata quoque et emulsifier, E450, antioxidant E301, preservative E252, color e120); piperis XIV%; OVA; BUTURUM (adipem lac, color E160a); saccharo; aquae; pistor scriptor fermento, salis. 0.000

Comte caseum brioche 110G

(Briochette lardon comté 110g)

(Comté cheese brioche 110g)

TRITICUM DURUM; Bacon (25.2%) (suilla ventrem aqua salis iaculis, dextrose, antioxidant, E316, E326, conservans: E250 naturalis faginus fumus) COUNT (14.1%) (lac, sal, animalis coagulum, sed LACTEOLUS fermentum fermentum shelling); OVA; BUTURUM (adipem lac, color E160a); saccharo; aquae; pistor scriptor fermento, salis. 0.000

Nolo inridere salmo

(Verrine saumon)

(Salmon verrine)

¶ salmo talis XXVII% (Equus asinus, sal), Ovum totum 20.5%, pelagus operuit-fundatur propria XVI% totus flavor (pelagus operuit (l saccharinus, l digitata et nodosum), aqua, salis, rapeseed oleum, acidifier, citric acidum, Prunus gummi totus extract suavissimus sorbate potassium sodium benzoate, chlorophyllin, Curcumin.) giluo lac ecreme dimidium aqua butyrum, vivi farinae piper naturalis odor thickeners: carraghenanes lucusta faba gummi Turmeric. 0.000

HYSTERIUM: Nolo inridere squilla 55g

(Verrine brochette crevette 55g)

(Verrine brochette shrimp 55g)

39,5% dulcis piperis, XX% tropicae squillis recreabis (SQUILLA, sal, antioxidant, sulfonamide), aqua, mango X% positis hæc censeo similæ, butyrum, 2.5% mango coulis (mango, sugar) et oleum butyrum papaver semen allium, salem thickeners: carraghenanes carob et aromata saccharo naturalis odor pipere. 0.000

(Fungi: Aliquam erat, Crustacea, lac)

Nolo inridere skewer Sancti Jacques-55g

(Verrine brochette st-jacques 55g)

(Verrine skewer st-jacques 55g)

aqua SANTILE BASILICUM 21,5% (placopecten magellanicus originem Canada, aut USA): UNGUENTUM 17,5%, tomatoes et oppressi 15,5% (lycopersiciSusceptibility, lycopersiciSusceptibility sucus, acidifier, citric acidum, firming: calcium chloride), ketchup (lycopersiciSusceptibility puree, BLE Glucosum, fructose surrepo, spiritus aceti, salis, sugar, frumentum mutatio amulum, medicaminibus admiscetur, sodium benzoate, kalium sorbate, naturalis saporem), BLE similæ, butyrum et cepae et oliveta nascuntur terram olei, lycopersiciSusceptibility puree, tuber-SAPIDUS seagut Propria (extract taeniolis pangatur (l saccharinus , l digitata et nodosum), aqua, salis, tuber odor suavissimus acidifier, citric acidum, stabilitorque est: Prunus, medicaminibus admiscetur, kalium sorbate, sodium benzoate tinctura: vegetabile carbones), sal, thickeners: carrageenan lucusta rubigo faba quoque gum, gingiberi, papaver seminibus sesamae semen alium piper naturalis odor suavissimus Espelette pipere iaculis. 0.000

(Fungi: Aliquam erat, lac, sesamae semina, conchylia)

Arancini fermentum spiniciae habes

(Arancini épinards mozzarella)

(Arancini spinach mozzarella)

"Rice LXXXII%, spinach VIII% butyrum, sal, ius carnium mittens in vegetabilis interdum excerpta (iodized sal, extract in vegetabilis interdum jus profanum frumentum et SOY, dehydrated herbas (cepa, apium, allium, apium, DAUCUS, pomum) terra), cibum extract, frumentum oleum), mixtisque aromatibus conficiebant fartilibus, fermentum LXXXVI% (lac, sal, liquefacta coagula durant, LACTEOLUS visenda), béchamel (puluerem LATEX seri mutatio amulum E1414, vegetabili plantarum, exuberant torcularia: GLYCOSA surrepo, sal, lac dapibus, E401 thickener , E450 stabilitorque est, sacchari, aromatum, E101, E160a colores) breading: similam, frumentum amulum, mutatio frumentum amulum (E1422), sal, culte palmam oleum (non-hydrogenated) Glucosum surrepo, lac interdum, leavening agentium (E450, E500) calcium carbonate, ferrum, niacin, Thiamin) medulla panis (simila, sugar baculus, fermentum, sal). "Average nutritionis valorem per 100g: 892kJ Energy (213kcal), cuius Saturated 2.8G 5.7g adipem, carbohydrates Sugars 1.9g inter 35.2g, fibrae 0g, dapibus 5.1g, sal: 1.2g

Arancini fermentum Ham

(Arancini jambon mozzarella)

(Arancini ham mozzarella)

"Rice LXXXIX% butyrum, sal, ius carnium mittens in vegetabilis interdum excerpta (iodized sal, extract in vegetabilis interdum jus profanum frumentum et SOY, dehydrated herbas (cepa, apium, allium, apium, DAUCUS, Capsicum annuum, extract ex carne, frumentum oleum) , spice mixtio TOMENTUM: XLII% album Cham (suilla, aqua, amulum, sal, naturalis flavors, dextrose, flavorings, E407 gelling agente, E301 antioxidant, E250 Conservatrix Hic primum), fermentum XXXVI% (lac, sal, liquefacta coagula durant, LACTEOLUS visenda) béchamel (puluerem LATEX seri mutatio amulum, palmam vegetabilis, exuberant torcularia: GLYCOSA surrepo, sal, lac proteins, E401 thickener, E450 stabilitorque est, sacchari, aromatum, E101, E160a inficitur teneras panis color (similae, frumentum amulum, mutatio frumentum amulum (E1422) , sal, culte palmam oleum (non-hydrogenated) Glucosum surrepo, lac interdum, leavening agentium (E450, E500) calcium carbonate, ferrum, niacin, Thiamin) medulla panis (similae, saccharo, l evure, sal) ". Chance nutritionis valorem per 100g: 1067kJ Energy (255kcal): 11.1g cuius Saturated 5.4g adipem, carbohydrate s 31.2g cuius sugars 1.8g; 0g fibris; Dapibus 7.5g; Sal I, 7g

Arancini lycopersiciSusceptibility bubulae est cicer

(Arancini bœuf tomate petit pois)

(Arancini pea tomato beef)

"Rice LXXXIX% butyrum, sal, ius carnium mittens in vegetabilis interdum excerpta (iodized sal, extract in vegetabilis interdum jus profanum frumentum et SOY, dehydrated herbas (cepa, apium, allium, apium, carrots, potatoes, carne extract, frumentum oleum) spice mixtisque TOMENTUM, pulmentum (lycopersiciSusceptibility pulpam (lycopersiciSusceptibility, lycopersiciSusceptibility sucus, citric acidum), tritum suilla XXIII%: terram bubulae XXIII%, fabam, dolor sit amet, cepe, celeri et oliveta nascuntur terram olei, attenti lycopersiciSusceptibility crustulum (lycopersiciSusceptibility, sal), ius carnium mittens in vegetabilis interdum extract (iodized sal, extrahit vegetabilis interdum jus profanum soya et frumentum, dehydrated herbas (cepe, apium, allium, apium, DAUCUS, Capsicum annuum), cibum extract, frumentum oleum), rufus vinum (continet sulfonamide), sugar, salis concinnanda) panis; Batter (similae, frumentum amulum, mutatio frumentum amulum (E1422), sal, culte palmam oleum (non-hydrogenated) Glucosum surrepo, lac interdum, leavening agentium (E450, E500) calcium carbonate, ferro, niacin, Thiamin) medulla panis (simila, sugar baculus, fermentum, sal). "Average nutritionis valorem per 100g: Energy XCVIII 3.8kJ (235kcal); 7.7g inter Saturated 3.8g adipem, carbohydrates inter Sugars 1.9g 33.8g, fibrae 0g, dapibus 7.8g, sal: 1.6g

Arancini gorgozola

(Arancini gorgozola)

"Rice LXXXIX% butyrum, sal, ius carnium mittens in vegetabilis interdum excerpta (iodized sal, extract in vegetabilis interdum jus profanum frumentum et SOY, dehydrated herbas (cepa, apium, allium, apium, DAUCUS, Capsicum annuum, extract ex carne, frumentum oleum) , spice mixtisque TOMENTUM: gorgonzola XLVIII% (lac, sal, liquefacta coagula durant, visenda / Penicillium), edam caseum (lac, sal, LACTEOLUS aestuat Microbiota liquefacta coagula durant), grated caseo recenti misce (casei has deferes) durum Coxeruntque farinam, lac, sal, liquefacta coagula durant) , Tabulettae Padano (lac, sal, coagulum, sed vitiant, lysozyme ovum dapibus, anti-caking E460) panis; CRUSTUM (similae, frumentum amulum, amulum mutatio frumentum (E1422), sal, culte palmam oleum (non-hydrogenated) Glucosum surrepo, lac interdum, leavening agentium (E450, E500) calcium carbonate, ferrum, niacin, Thiamin) medulla panis (similae, saccharo, fermentum, sal). "Average nutritionis valorem per 100g: Energy 858kJ (205kcal); 5,1g Saturated 2,6g et pinguis; Quod carbohydrates 37,7g Sugars 1g; 0g fibris; Proteins 8,5g; sal 1,4g

Arancini pullum cum barbecue condimentum

(Arancini poulet sauce barbecue)

(Arancini chicken with barbecue sauce)

"Rice LXXXIX% butyrum, sal, ius carnium mittens in vegetabilis interdum excerpta (iodized sal, extract in vegetabilis interdum jus profanum frumentum et SOY, dehydrated herbas (cepa, apium, allium, apium, DAUCUS, Capsicum annuum, extract ex carne, frumentum oleum) , spice mixtisque TOMENTUM: pullum cibum, BBQ liquamine (lycopersiciSusceptibility crustulum, acetum, sugar, molasses, aqua, salis bellica aromata quoque et mutatio amulum, thickener: Prunus, allium, preservative: sorbate Potash, similam, frumentum amulum, modified frumentum amulum (E1422), salis, culte Palm Oleum (Non Hydrogenated), strictum Syrupi, dapibus dolo lac concupiscite leavening agentium (E450, E500) calcium carbonate, ferrum, niacin, Thiamin) medulla panis (similae, saccharo, fermento, sal). "Average nutritionis valorem per 100g: 988.5kJ Energy (CCXXXVI, 1kcal): Mors 10.1g, cuius Saturated 3,3g, quorum Carbohydrates 26,3g Sugars 1,5g: 0g fibrarum, 8,6g Bacteria; salis I, 7g

Charolais bistro burger 165g - bubulae Gallia originem - productum non EGELIDUS refreeze

(Burger bistrot charolais 165g - boeuf origine France - produit décongelé ne pas recongeler)

(Charolais bistro burger 165g - beef origin France - thawed product do not refreeze)

Specialis panem * XLIX% (BLE conspersa, aqua, sugar, PAPILIO pulveris misce [lacte] [BUTURUM (LACTEUS), lac interdum, LACTOSERUM (LACTEUS) permeat), scobis Creamed lac, fermento, rapeseed oleum, semen mixtisque 0.6% [brunneis et linum meum, sesamae semina, papaver], tale gluten decoquendo posset, sal, emulsifiers: E481, E472e: conspersa curatio agente, ascorbicis acidum, pisum dapibus, rice conspersa, GLYCOSA surrepo), coctum charolaise bubulae CARNIS * XXVI% (originem, Gallia), cepa condimentum saporem animi XI% (aquarum, rapeseed oleum, duplici attenti lycopersiciSusceptibility puree, ovi vitellus, vinegar alcohole crystallina specie cepe 0,5% modificata amulum, sugar, sal, Dijon mustard [aqua, sinapis semina: spiritus aceti, salis, antioxidant, E224, acidifier: E330], odor suavissimus thickeners: gum Prunus et guar gum, preservative: E202), caseus liquefactum fuerit 6.7% (casei has deferes 3.3% [lac continet PARIO], aqua mutatio starches, lac interdum, BUTURUM [LATEX], LATEX puluerem crepito, sal salis mittitur ferrum: E3 XXXI, gelifier: E407), 5.1% condimentum sapiat (aquarum, rapeseed oleum, sugar, Vocatus vinegar, ovi luteum modificata Capsicum annuum amuli, salis , Dijon mustard [aqua buccellam tunc spiritus aceti, salis, antioxidant, E224, acidifier: E330], flavors inducant, colorando: Caramel iusto, thickeners: Prunus et guar gum, preservative: E202), acida-dulcis ALEX 2.1% (SALSA [di-kalium habet SULPHITE], condimentum aceto infundito muriam duram [aqua, sugar, spiritus aceti, salis]). * Dilapsa diffunderet rebus, non tam gelantur hoc opus. Nutritionis valorem mediocris per 100g: 1141kj Energy (273kcal) Adipem 13G cum Saturated 4.2gGlucide 26gwhich Sugars 4.7gFibre 1.8gProtein 12gSel 1.5g

Comitatus Quiche Emmental 200g

(Quiche comté emmental 200g)

(Quiche County Emmental 200g)

Ingredientia: LATEX dimidium-crepito, vivi conspersa, EGG, BUTURUM, rufus EMMENTAL titulus 10,5%, 10,5% COMITI: UNGUENTUM (crasso: carraghenanes), 2.5% COUNT AOP, aqua, salis, sugar, piperis et naturalis odor, nuce. 0.000

Quiche tructa 200g porrum

(Quiche truite poireaux 200g)

(Quiche trout leeks 200g)

Ingredientia: LATEX dimidium-crepito, vivi conspersa porrum XIX% butyrum, EGG, 7.5% SALAR: UNGUENTUM (thickeners: carrageenans), aqua, salis, sugar, piperis et naturalis odor, nuce. 0.000

Mordet et regina 150g

(Bouchée à la reine 150g)

(Bite to the queen 150g)

"Ingredientia: pilo tunsum in opus pistorium valentissimum XXXIX% (BLE similæ, butyrum intendi X% (faciens fuco colorem: E160a), aqua, oui, sal), aqua, fungus IX%, cocta ham 6.9% (suilla Cham aqua, sal, dextrose, GLYCOSA surrepo , sapores, stabilitorque est: E451, antioxidant, E316, preservative: E250), nova UNGUENTUM coxerunt Turcia cibum praeparatio curavit: 3.4% (loco Turcia cibum II%, aqua, GLYCOSA surrepo, sal, Herpesvirus hominis; E407, SINAPIS conspersa, lac interdum, pavonum conspersa, yeasts (including gluten), piperis, antioxidant, E316, preservative: E250) gallinis dumplings 2.6% (ovorum dura triticum semolina), aqua Turcia cibum, rapeseed oleum, ovum albus, sal, odorem), BLE conspersa modificatam frumentum ex amulo, lacte pulveris crepito, rapeseed oleum, portus, aromata gel: E407, sal, nutmeg, piperis ". 0.000

Mordere 200g cum regina

(Bouchée à la reine 200g)

(Bite with the queen 200g)

aqua BLE conspersa XXIII%, BUTURUM XV%, faba quoque fungos 10,5%, ham 9,5% (suilla ham, aqua, salis positis hæc censeo dextrose, BLE GLYCOSA surrepo, flavors, antioxidant, erythorbate sodium), pullum cibum 6.5% (pullum cibum, sal), dimidium Creamed lac, naturalis quenelle (ova: belle erit, durum triticum semolina, aqua non-hydrogenated rapeseed oleum, albumina, sal, odorem naturalem), madere (madere, mare salis, preservative: sulfites), sal, auro ( Ovum totum ovorum lutea sugar sal) vitulinum stirpe (vitulinum conpositio vitulinum pinguis salis sucus intendi) legumina (DAUCUS, cepa, porrum allium) aromata (thymum lauro) vegetabili oleum (rapeseed) lac ECREM pulveris, thickeners: carrageenan lucusta faba gummi naturalis odor pipere macis tumuit. 0.000

Sabaudiae brioche

(Brioche au cervelas)

(Savoy brioche)

L% Pages: BLE conspersa; OVUM; BUTURUM (adipem lac, color E160a); saccharo; aquae; pistor scriptor fermento, salis. Salami L%, adipem cibum et suilla; oeuf ex albo; sal, dextrose, GLYCOSA surrepo, aromatibus aromatum; antioxidant: E301; naturalis sapor; optimatium: E250. deauraturam: 0.000 EGG

Pullus Burritos - kg

(Burritos poulet - kg)

(Chicken Burritos - kg)

0.000

Sancti Jacques-eritque in Britannia - pce

(Coquille St-Jacques à la bretonne - pce)

(St-Jacques shell with Brittany - pce)

Ingredientia: aqua St Jacques BASILICUM XXIV% (zygochlamys patagonica originem argentine et clamide amictus opercularis originem UK), Paris fungos XV%, superficie crassiore, BLE conspersa, butyrum et medulla panis (BLE conspersa, rapeseed oleum, aqua, sugar, fermenti LEVAIN, sal, gluten de posset, terram cereals (siliginis, avena, triticum, cucurbitae et hordei et rice, Buckwheat), faba quoque conspersa, vinegar, vivi dextrose, terram seminibus (HELIANTHUS, inponi debet lini, et milium, papaver, Amaranthi, quinoa), PAPILIO) , pisces (piscis aqua herbas (cepa, porrum, fungus), monies coctione sucos, suavis quoque butyrum et herbis), album vinum (conservans: sulfites), sal, thickeners: carraghenanes lucusta rubigo faba quoque gum, auro (universum EGG, OVUM flavum sugar sal) naturalis odor pipere. 0.000

Croissant et Ham 200g

(Croissant au jambon 200g)

(Croissant with ham 200g)

LATEX medium ecreme, croissant (BLE similæ, butyrum, aqua, sugar, fermentum, sal, gluten, EGG totum, flavo deOEUF, emulsifier, E472e: conspersa curatio agente: E300), EMMENTAL red label XVI% pernam X% (suilla Ham (76.9%), aqua et sal et conservativa, sodium lactate, sodium erythorbate, sodium nitrite, BLE GLYCOSA surrepo positis hæc censeo dextrose, odor suavissimus stabilimenta: E451, E450), aqua BLE similæ, butyrum, auro (ovum totum comburas, ovi vitellus, sugar sal) lac pulveris sal naturalis odor pipere macis. 0.000

Croissant et Ham

(Croissant au jambon)

(Croissant with ham)

Ingredientia: ornamenta LIX%, aqua, ham XXVI% (EXOS carnes porcinas Cham aqua, sal, naturalis flavors, dextrose, liquamen, antioxidant, E301, preservative E250), Emmental XVIII% positis hæc censeo similæ, butyrum (faciens fuco colorem, beta carotene) lac pulveris, starches et sal et conservativa, sodium acetate, antioxidant, ascorbicis acidum, XLI% naturalis aromata multa nimis et aromas.Creating: BLE similæ, butyrum XXIII%, aqua, sugar surrepo contrarium mutât, fermento, oui, sal, gluten de posset, emulsifier , semen rapicium lecithin, curatio conspersa agente: E300, ipsum. 0.000

Ipsum magnum earum,

(Escargots très gros)

(Very big snails)

Butyrum butyrum regiis pura

(Friand royal pâte pur beurre)

(Royal butter pure butter)

Ingredientia: LXV% farinae subactae: BLE conspersa, aquam, BUTURUM XXIII%, ovi luteum, salis, sugar, faciens fuco colorem, beta-carotene.farce (XXXV%) LI% suilla cibum, suilla adipem, innitatur suilla-album, aqua amet , riesling, apium, ascolonias, aromatum aut herbarum, sal, lactose, dapibus lac dapibus pavonum, dextrose, Capsicum annuum amuli et cassava, GLYCOSA surrepo, stabilitorque est: E450, antioxidant, E301, aromatum, preservative: E250. 0.000

Quesadillas caseus - kg

(Quesadillas au fromage - kg)

(Cheese Quesadillas - kg)

0.000

Organicum quiche Lorraine 115g

(Quiche lorraine bio 115g)

(Organic quiche lorraine 115g)

"Ornatus * LXVII%: crepito * recens, aqua ovum *, emmental * 6.7%, lardum * ¶ cocta 6.1% (suilla ventre *, sal, dextrose *, saccharo *, lactose *, antioxidant, sodium Ascorbate, conservans; sodium nitrite), * lac pulveris, sal, * muscatam comedit, piperis * * XXXIII% Crustulum: * conspersa triticum, butyrum *: * ovum, aqua, salis CENTESIMA expressit totalis productum in agricultura organicum de Rebus * '0.000

Caseus volumine 160G

(Roulé au fromage 160g)

(Cheese roll 160g)

LATEX medium ecreme positis hæc censeo conspersa, aquam, BUTURUM 14,4%, COUNT 12,8%, EMMENTAL red label 6.6%, parmegiano Reggiano 2.3% (rudis boum lacte, sal, presure), lac pulveris, sal, totum EGG, ovi vitellus, fermento, naturalis odor pipere macis. 0.000

100g caseum soufflé

(Soufflé au fromage 100g)

(100g cheese soufflé)

Totum OVIS: EMMENTAL XVIII%, aqua conspersa BLE: UNGUENTUM (UNGUENTUM, stabilizers: carrageenan), semi-summa lacte, Capsicum annuum amuli, butyrum, sal, pistoria pulveris (Peroxosulphates diphosphate, sodium carbonas hydrogenii), sugar. 0.000

130G soufflé cum parmesan

(Soufflé au parmesan 130g)

(Soufflé with parmesan 130g)

"Ingredients: Cream (stabilitorque E407), EGG, butyrum et restituerunt dolo lac concupiscite BLE conspersa, 3.2% Parmesan caseum, raising pulveris (Peroxosulphates diphosphate, sodium carbonas hydrogenii positis hæc censeo amulum), sugar, salis, piperis." 0.000

Organicum cepa acerbus 115g

(Tarte aux oignons bio 115g)

(Organic onion tart 115g)

"Ornatis * LXVIII%, cepa * LV%, emmental *, HELIANTHUS oleum, saccharo, sal, gingiberis, piperis * Crustulum * XXXII%, triticum conspersa *, butyrum *, ovum, aqua, salis CENTESIMA expressit in summa productum in agricultura organicum de Rebus * '0.000

Timbale Sancti Jacques-

(Timbale St-Jacques)

Ingredientia: apud condimentum album LVI% aqua Creme nova XV%, album vinum VII% (conservans: sulfites); alcohole vinegar, CAROTA butyrum I%, triticum conspersa, porrum sectivum, cepa pulveris, sal, saccharo, crasso, gum Prunus; piper, paprika extract (including HELIANTHUS oleum), turmeric: Sancti Jacobi fetu nucis crustulam XLIV% RANA XIV%; Creme (stabilientem agente: carraghenanes), Sancti Jacobi nucis IV% * (Zygochlamys patagonica, Argentina), dolor sit amet, aqua Capsicum annuum amulum, ovum totum comburas intendi (continet sal), ascolonias uiuam, puluerem album Butýrum et olei et malorum pulveris crepito, porrum sectivum, stabilimenta: E451i - E450v - E450i, gelling agentium: Prunus - gum faba quoque locustae, chilli liquamine (rubrum piperis, acetum, sal, piper album. 0.000

Suavis Capsicum annuum mousseline 120g

(Mousseline de patate douce 120g)

(Sweet potato mousseline 120g)

LXXXVIII% suavis Capsicum annuum, butyrum, oleum rhoncus amygdalus, impinguabitur locusta 4.4%, 1.8% amygdalus, impinguabitur locusta, UNGUENTUM ius, salis 0.4%. NC

(Fungi: lac, nuces)

Gratin adiecta polenta in Comitatu 120gr

(Gratin polenta au comté 120gr)

(Gratin polenta in the county 120gr)

LATEX, X% conciliare valeret, far COMITATUS IX% (lac LACTEOLUS fertilizers, Rennet, SALSUGO), QUADRANTAL UNGUENTUM, EGG, et olei, et 0,6% SAL: piper, turmeric: NC

(Fungi: Ova, lac)

Sander cum commistum migma condimentum 150GR

(Sandre sauce à l'oseille 150gr)

(Sander with sorrel sauce 150gr)

Funiculus pikeperch LX% liquidae heminam UNGUENTUM XXV% varii 3.9%, absinthiatum, intentoque CITREA sucus, shallot, RANA fumet (sal, album Powdered RANA, cepa, naturalis sapores, saccharum, HELIANTHUS oleum, extract ex albo vino, vivi amulum, CITRUM sucus alium) pediculum, intendi vini (sulfites) frumentum amulum sal 0.1% C piperis

(Fungi: Aliquam erat, piscibus, lac, sulfite)

Mea suavis et acerbi ad iungebat vitta condimentum 140g

(Filet de canard sauce aigre douce 140g)

(Duck fillet with sweet and sour sauce 140g)

Mea iungebat vitta LVII% (de Gallia), aqua, aurantiaco sucus 2.8%, sugar, 1.7%, rufus vinum vinegar 1.7% (including sulfonamide, earn censemus, sodium acid), anatis sucus I, VII% (flavors, Capsicum annuum Maltodextrin, sal, pullum crassus, dehydrated anatis cibum, acidifying agentibus, citric acidum, antioxidant, roris marini extract), frumentum amulum, aurantiaco cortices 0.3%, coriandrum, stella anethum, piperis. NC

(Fungi: sulfite)

BATILLUM risotto Sancti Jacques-140gr

(Cassolette risotto St-Jacques 140gr)

Aqua, SCILLA XI% (including aqua, sal, stabilitorque est: citric acidum, sodium citrate) liquidae heminam UNGUENTUM XI%, viridi et asparagi et rusci FORMA 8.6%, nigrum rice venere VIII%, Sancti Jacobi nucis 7.1% (Placopecten magellanicus), mascarpone ( lactis, acid) vini incumbo (sulfites) shallot butirrum cort, parmesan (lac salis coagulum) ovi frumentum amulum flavo vini odore pisces (conditus albo puluerem piscis cepa naturalis sapores, saccharum, HELIANTHUS oleum, vinum album extract positis hæc censeo amulum, lemon suci, allium), 0.2% sal; alcohole vinegar. NC

(Fungi: Aliquam erat, Crustacea, Ova, piscibus, lac, sulfite, conchylia)

Virus Gras de crepito BATILLUM 140gr

(Cassolette crème de foie gras 140gr)

(Cassolette cream of foie gras 140gr)

Creme liquido XXVI%, Foie Gras XV% [anatis foie gras (de Gallia), aqua Armeniaci comitem, salis, sugar, piperis, antioxidant, sodium Ascorbate, earn censemus, sodium nitrite], ostrea boletus, SOY faba quoque, EGG, ficus, rufus portus (rubrum portum, sal, naturalis piperis saporem), aquae, ovi luteum, denatured Armeniaci comitem (denatured Armeniaci comitem, aqua Ordinarius caramel, sal, naturalis piperis saporem), sugar, bubulae GELATINA, sal 0, VI%, sherry vinegar (including sulfites) frumentum amulum tosta genus anatis (excerptum gallina pinguis et anatis cibum gustus naturalis aqua salis Maltodextrin) cort piper holus Gelling agens Agar Agar Badian. NC

(Fungi: Ova, SOY, lac, sulfite)

Jerusalem cactus Truffle

(Topinambour truffe)

(Truffle Jerusalem artichoke)

COQUETIER TOPINAMBOUR Basilii Magni TUBER 0.2% 50g "Ingredientia: Jerusalem cactus puree LXXXVIII% (Jerusalem cactus LXIX%, mashed potatoes (potatoes, emulsifier E471, stabilitorque est E450i, spice (turmeric)) lucis crepito venenatis uht (Cream, stabilitorque est: carrageenans) , Salinarum, cæsis Truffle oleum suavitatis: 0.2% (XCIX% HELIANTHUS oleum, Flavors) Basilii Magni gelata 8,8% (aqua, propter hoc Basilius% chopped19.5, lemon suci, GELATINA Artocarpus), nucleosque pineos contritum ". NC

(Fungi: lac, nuces)

ovum poculum

(Coquetier saumon)

(Egg cup)

SALMO RILLETTES 50g - "Ingredientia: Salmon rillettes LXXXVIII% (Salmon XLVI% (Equus asinus, Origin: Atlantic), Mayonnaise (rapeseed oleum (78.9%), aqua vitellis ovorum (VI%), aceto, sinapis (aqua, sinapis semina, , sale, aceto, turmeric), sal, dextrose, stabilitorque est: Cellulose gum, earn censemus, kalium sorbate, color: B-carotene CONDITIO fumabat Salmon IX% (Equus asinus, Origin: Atlantic) XCVII%, sal, tips ex viridi aperitifs, lux crepito venenatis uht (Cream, stabilitorque est: carrageenans), sal, curry (mixtisque aromatibus conficiebant (coriandri album, turmeric, piperis, sinapis, et foenum Graecum et piper, cuminum, sal, faeniculi))), mango passion IX% gelata (XLIX mango% puree, passion XLIX% puree dabit, bos GELATINA), cucurbita semina. "NC

(Fungi: Ova, piscibus, lac, sinapi)

Cum salmo album butyrum condimentum Chablis 1,48kg

(Saumon sauce beurre blanc chablis 1,48kg)

(Salmon with white butter sauce chablis 1,48kg)

O FILII Chablis BUTURUM sal - - II, d lapides sacculi genuit Salmon, Salmon autem CARNIS Atlantic C%. Condimentum condimentum, aqua, crepito XXIV% (flore lactis, stabilizers: carrageenan), album vinum Chablis XV% (continet sulfonamide), BUTURUM VIII, I%, 7.4% shallot modificata amulum, I% spiritus aceti, salis, naturalis sapor ( RANA continet), citri alimentorum fibra, piperis. NC

(Fungi: piscibus, lac, sulfite)

CARNIS vituli luceat morels 1,720kg

(Pavé veau éclat morilles 1,720kg)

(Veal steak shine morels 1,720kg)

PLACATUS PAVE vegetabilis - - vituli CARNIS cocta 54,4% (EU originis), aqua UNGUENTUM (stabilitorque est: E407) pallidum morels 2,3% (Morchella), naturalis flavors (LACTEUS), rufus portum (sulfonamide continet), mutatio amulum, mare salis, et mare mineralibus (kalium, magnesii, calcium), pomum extract, piperis. NC

(Fungi: lac, sulfite)

Pullus crepito sucus 1,750kg tuber - EU originem pullum

(Poularde crème jus truffes 1,750kg - poularde origine UE)

(Chicken cream truffle juice 1,750kg - EU origin chicken)

POULARDE UNGUENTUM succus tuberibus conspersit II% Tuber melanosporum "cocta pullum 44,4% (EU originis), condimentum 49,9% (aquarum: UNGUENTUM XXXVI% (stabilitorque est: E407) tuber sucus 4.8% (Tuber melanosporum, sal), naturalis flavors (LACTEUS) red portum (sulfonamide continet), thickener: Prunus, mare salis, et mare mineralibus (kalium, magnesii, calcium), pomum extract, piperis), brunneis 5,7% ".

(Fungi: lac, sulfite)

Senex cum gratin herbas kilo

(Gratin aux légumes anciens kilo)

(Gratin with old vegetables kilo)

HORTUS gratin prae BOTANICA - - Ingredientia: aqua, dulcis Capsicum annuum XVI%, pastinaca XI%, algentem XI%, Jerusalem cactus XI%; nova crepito, cocta anatis par ¶ IV% (anatis vittarum nexu Conservatrix Hic primum: nitrite sal, dextrose, antioxidant , ascorbicis acidum, spice extract naturalis, umor saporem fumus), emmental grated, BLE conspersa, HELIANTHUS oleum modificata Armeniaci comitem, sal, pulpam allium, allium pulveris, apium, cepa pulveris, crasso, santhanum gum, piperis, nuce. NC

(Fungi: Aliquam erat, lac)

BATILLUM sweetbread 100g - EU glandia, vel a New Zealand

(Cassolette ris veau 100g - ris de veau origine UE ou Nouvelle Zélande)

(Cassolette sweetbread 100g - sweetbreads from EU or New Zealand)

BATILLUM RIS de Veau 100g Ingredientia: aqua, coques carnes vitulinae sweetbread XX% (glandia XIX% [originis, EU sive Novus Zealand], sal, lac, proteins, lactose), lux crepito venenatis (LACTEUS) (including stabilitorque est: E407), fungos ( comprehendo aqua, sal, acidifier: E330, antioxidant, E300), floret V% (BLE conspersa [BLE similae et tritici Aliquam erat], attenti butyrum [lacte] [inter colorant: E160a], aqua et ova, sesamae semina, sal) nigrum fungus, denudat, obstructionum anatis foie gras (anatis foie gras, aqua Armeniaci comitem, [inter sal, naturalis piperis saporem], salis, sugar, piperis, antioxidant, E300 - E301, preservative: E250), BLE amulum, BLE conspersa ( BLE similae et tritici gluten), VERRO lac pulveris, Crinotherium-fundatur marinade (flavorings, aqua Maltodextrin, anatis adipem et gallinis extract, butyrum pulveris [lacte] [butyrum (LACTEUS), Maltodextrin, LATEX proteins], crepito pulveris [lacte] , sal, vinum rubrum extract, aromatum aut herbarum), HELIANTHUS oleum ignis probabuntur multi: elementarium porcinum institueres GELATINA, flavors naturalis (quos possidet lac), puree allium, apium, acidif ter: E270, preservative: E202, piper album. NC

(Fungi: Aliquam erat, Ova, lac, sesamae semina)

BATILLUM squilla noilly prat 100g

(Cassolette crevette noilly prat 100g)

(Cassolette shrimp noilly prat 100g)

NOILLY PRAT 100g squillis recreabis Paperback - Ingredientia: Alpheus cocta squillis recreabis XXVI% (Crustacea) (including sal, stabilitorque est: E452, coloribus, E160c - E162: medicaminibus admiscetur: E450 - E451 - E452, antioxidant, E223 [sulfonamide]), aqua, sterilis lucem crepito (LACTEUS) (including stabilitorque est: E407), zucchini, ascolonias, cepe, 4.6% Noilly Prat® Vermuts, dolor sit amet, butyrum (LACTEUS), celeri positis hæc censeo conspersa (BLE conspersa positis hæc censeo gluten), probatissimi rapeseed oleum, VERRO lac pulveris , naturalia flavors (including crustaceans, pisces, lac, conchylia), BLE amulum, puree allium, alba arcu vinegar, elementarium porcinum institueres GELATINA, sal, apio, preservative: E202, HELIANTHUS oleum, naturalis flavors (including extract turmeric). NC

(Fungi: Aliquam erat, Crustacea, piscibus, lac, apium, sulfite, conchylia)

BATILLUM Sancti herbas Jacques-100g

(Cassolette St-Jacques légumes 100g)

(Cassolette St-Jacques vegetables 100g)

BATILLUM Sancti Jacobi et julienne BOTANICA 100g - Ingredientia: vere pectines, XXVII% (ostreis) (Zygochlamys patagonica, Argentina), aqua, zucchini X%, dolor sit amet X%, APIUM 7.2%, lux crepito venenatis (LACTEUS) (including stabilitorque est: E407) ascolonias, Alaska pollock cubes 3.6% (pisces), BLE conspersa (BLE conspersa, gluten de BLE), ignis probabuntur multi HELIANTHUS oleum, vivi amulum, naturalis sapor (including crustaceans, pisces, lac), lactose et lac interdum, allium puree, attenti CITREA sucus, sectivi, sal, Cocoes oleum, sugar, acidifier: E270, preservative: CCII, odorem. NC

(Fungi: Aliquam erat, Crustacea, piscibus, lac, apium, conchylia)

Squilla testa 170g

(Coquille aux crevettes 170g)

(Shrimp shell 170g)

CALYX CRUSTA 170g - - Vegetable canistro 57,5% (dolor sit amet, viridi fabam, rapa, raphanos, fabam), squillis recreabis XVIII%, HELIANTHUS oleum, rapeseed oleum, lycopersiciSusceptibility, sinapis (aqua, sinapis semina: spiritus aceti, salis, antioxidant, kalium disulfite, acidifier : citric acidum), ovi luteum, aqua, salis; alcohole vinegar, piperis saporem naturalis, thickener: guar gum, Prunus. NC

(Fungi: Crustacea, Ova, sinapi, sulfite)

Bouchée salmo Sancti Jacques.150g

(Bouchée saumon St Jacques.150g)

(Bouchée salmon St Jacques.150g)

Sancti Jacques in vento opus pistorium valentissimum 130G

(St Jacques en feuilleté 130g)

(St Jacques in puff pastry 130g)

FRAGARIA nucis BOTANICA 130G - INGREDIENTS: XXX% quatit opus pistorium valentissimum (BLE conspersa, VI% conuenerunt BUTURUM (including colorant: E160a), aqua, oui, sal), St Jacques BASILICUM ^ XVIII%, aqua UNGUENTUM nova, VI% Paris boletus , V% DAUCUS, III% turn mutatio frumentum amulum, shallot, sicco albis vinum, dehydrated RANA flavor (naturalem flavors, Maltodextrin, sal, legumina (celeri), pisce, fermento extract concinnanda: aromata), Vermuts, sal, semen rapicium oleum, thickener: E415, saccharum, piperis, odorem. NC

(Fungi: Aliquam erat, Crustacea, Ova, piscibus, apium)

Class aptent Cham caseum 70g

(Bonhomme de neige jambon fromage 70g)

(Snowman ham cheese 70g)

70g NIVEUS Bonhomme LAMINATED CASEARIUS COLEPIUM - INGREDIENTS: 46.6% quatit opus pistorium valentissimum (BLE conspersa, intentoque BUTURUM (faciens fuco colorem: E160a), aqua, salis, vitellos), semi-summa lac, ham VIII% (suilla Cham aqua, sal, dextrose, carnes porcinas GELATINA, stabilimenta: E451, E450, E508, sugar, gelling agens E407a, antioxidant, E316, preservative: E250), BLE conspersa, EMMENTAL 3.3%, EMMENTAL 3.3% liquefactum est (EMMENTAL, caseorum, aqua LATEX proteins, starches mutatio, cast ferrum diximus: E331, E452, quare, sal, gelling agens E407, CONDITIO, vitellos), dimidium BUTURUM sal, rapeseed oleum, sal, piper. NC

(Fungi: Aliquam erat, Ova, lac)

Norman PECTEN testa 150g

(Coquille St Jacques normande 150g)

(Norman scallop shell 150g)

CALYX St Jacques Normande 150G aqua, BASILICUM Sancti Jacobi * XXIV% (Zygochlamys patagonica originem Argentina et Chlamys opercularis originem United Kingdom), fungos XV%, UNGUENTUM XI%; similæ posset, butyrum et medulla panis (conspersa posset, oleum rapeseed, aqua sugar, fermenti sourdough, sal, gluten de posset, terram cereals (siliginis, avene, frumentum, fAR et hordei et rice, Buckwheat), faba quoque similam et farina dextrose, terram seminibus (HELIANTHUS, et linum meum, et milium, papaver, Amaranthi , quinoa), butyrum), pisces stirpe (piscis aqua herbas (cepa, porrum, fungus), monies coctione sucos, suavis BUTURUM, aromatum), album vinum (conservans: sulfites), naturalis sapor, sal, thickeners: carrageenan aut locusta faba quoque gum, auro (universum EGG, ovum, saccharo, sal), naturalis piperis saporem. Nutritionis valorem mediocris per 100g: 601kj Energy (144kcal) Adipem 9.1gwhy Saturated 6.4gGlucides 8.1gwhose Sugars 0.6gFibers 1.1gProtein 6.9gSalt 1.1g

(Fungi: Aliquam erat, Ova, piscibus, lac, conchylia)

Croci vere pectines 130G

(Coquille St Jacques safranée 130g)

(Saffron scallops 130g)

CALYX St Jacques SAFRANNEE 130G - ingredientia: LEX BASILICUM (Argopecten purpuratus) XXX%: UNGUENTUM (stabilitorque E407) Alaska pollock vitta alba vinum (sulfonamide), veneriae spondylique boletum medicatum BLE multicoloribus similam et oleum HELIANTHUS, butyrum, sparsi squillis, cepe, sal, GELATINA (GELATINA, sodium chloride, dextrose, E621, E330, naturalis sapor, color E150c) bellica aromata quoque et medulla panis (gluten), croci 0.004% porrique herbis de Provinciie. 0.000

(Fungi: Aliquam erat, Crustacea, piscibus, lac, sulfite, conchylia)

Aioli

(Aioli)

Ingredientia: Canola oleum, allium, vitellis ovorum, sinapis, sal, piper 0.000

Alba tuna testa 170g

(Coquille au crémeux de thon 170g)

(Creamy tuna shell 170g)

Ingredientia: 51,5% hortum holerum (dolor sit amet, viridi fabam, rapa, raphanos, fabam), HELIANTHUS oleum, naturalis tuna 9,5% (tuna, aqua, salis), rapeseed oleum, cerasus tomatoes, piperis, SINAPIS (aqua, sinapis semina: spiritus aceti, salis, antioxidant, kalium disulfite, acidifier, citric acidum), aquae, ovi vitellus, ascolonias et oleum, sal, apio; alcohole vinegar, gith et cyminum sparget in odorem naturalis piper, thickeners: guar gum, Prunus, espelette piper, gelifiers: carob semen conspersa , Prunus. 0.000

II vodka cum salmo Blinis +

(Blinis aux 2 saumons + vodka)

(Blinis with 2 salmon + vodka)

Ingredientia: SALMO (Equus asinus) 27,5%, UNGUENTUM (stabilitorque E407), DAUCUS, celeri meditati sunt: porrum, apparuit infula cristis concluserunt piscium multitudinem panis opus pistorium valentissimum 8.4% (EGG, similæ commisce (mutatio ex amulo, lacte proteins), thickeners: E410, E412: E415), LACTOSErum, dextrose ex posset, sal, emulsifier E471, preservateu E202), SALMO duro fumans 2.9%, albumine apposita, porrum sectivum, vodka 1.2%, sal, naturalis sapor, sal, miscere (sodium chloride, GELATINA (sulfonamide) concinnanda), GELATINA (sulfonamide), sesamae, papaver, piperis. "0.000

Crusta cancer 170g

(Coquille au crabe 170g)

(Crab shell 170g)

Vegetabili hortus LXIII% (carrots, rapa, raphanos, viridi fabam, fabam), vegetabilis olea (HELIANTHUS et semen rapicium), hybrid cibum XI%, lycopersiciSusceptibility, SINAPIS (aqua, sinapis semina: spiritus aceti, salis, antioxidant, Kalium disulphite, acidifier: citric acidum) ovi aquam sale aceto spiritus animales piper suavissimus gelata (pisces gelata sal acidifier: acid, dextrose) thickeners: guar gummi Xanthan cummi, sorbate dui, antioxidant, ascorbicis acidum. 0.000

Salmo testa 170g

(Coquille saumon 170g)

(Salmon shell 170g)

"Ingredientia: vegetabile cultorem vineæ: 57,5% (dolor sit amet, viridi fabam, rapa, raphanos, fabam), SALMO 14,5% (Equus asinus), vegetabilis olea (HELIANTHUS, semen rapicium), aqua, lycopersiciSusceptibility, SINAPIS (aqua semina, sinapis, Vocatus vinegar, sal, antioxidant, kalium disulfite, acidifier, citric acidum), ovi luteum, sal, gelata (RANA gelata, sal, acidifier, citric acidum E330, dextrose); alcohole vinegar, gith et cyminum sparget naturalis piper, odor suavissimus crasso: guar gum, Prunus , medicaminibus admiscetur, kalium sorbate ". Chance nutritionis valorem per 100g: 843kJ Energy (204kcal); 1.9g adipem 18g Saturated qua; Carbohydrates 2.9g cuius 1.3g sugars, 2.7g de alimentorum fibra, interdum et 5.6g 0.84g salis

Medium locustam marinam - productum non EGELIDUS refreeze

(Demi langouste - produit décongelé ne pas recongeler)

(Half lobster - thawed product do not refreeze)

Provengal seafood

(Fruits de mer à la provençale)

(Provencal seafood)

Seafood (LII%) (CALAMARS (Loligo communis) conchae (Mytilus galloprovincialis) squillis (panaeus vannamei) POULDS (polypus vulgaris) SEICHES (Sepiella inermis) Tagliatelle (NULL NULL) (piscis aqua alba annonae ), frumentum amulum positis hæc censeo, HELIANTHUS oleum, flavorings, sal (1.57g / 100g), fermento extract, sugar, papirika, sorbitol, polyphosphates) herbas (XVIII%) piperis, viridi piperis de arboribus olivarum purissimum saginati), HELIANTHUS oleum, thyma summa, apium, allium, acetum, antioxidant, ascorbicis acidum (E300). 0.000

Stuffed regiis salmo bulla

(Médaillon saumon farci royale)

(Royal stuffed salmon medallion)

Ingredientia: SALMO iungebat vitta (Equus asinus) LXXII%, album SAXATILIS taenia vittae, UNGUENTUM (stabilitorque E407), DAUCUS, albumine apposita, alligans (rice conspersa, dextrose, Soja dapibus, GELATINA, ex albamento ovorum, sal), sal, fungus, DAUCUS, sodium chloride, GELATINA (sulfonamide) bellica aromata quoque et fabam, arida, porrum sectivum, ocimum. 0.000

Catullus tota referta Salmon

(Saumon norvégien entier farci)

(Stuffed whole Norwegian salmon)

"Ingredientia: SALMO iungebat vitta (Equus asinus) LXXIV%, album SAXATILIS taenia vittae, UNGUENTUM (E407 stabilitorque est), DAUCUS, albumine apposita, alligans (rice conspersa, dextrose, Soja dapibus, GELATINA, ex albamento ovorum, sal), sal, fungos, sit amet , sodium chloride, gelatine (sulfonamide) bellica aromata quoque et pisis siccis plenos, porrum sectivum, ocimum ". 0.000

Salmo crusta saginati

(Saumon farci en croûte)

(Stuffed salmon crust)

Ingredients: spissamento: SALMO iungebat vitta (LXII%); coloris vittarum nexu de pisce (XV%), HELIANTHUS oleum, aquae; dolor sit amet, fabam, denique sal, Et vinum; Capsicum annuum amuli, Thickeners: E407, E410; Totum lac dehydrate; BLE fibris; dextrose et non dividuum, lactose, GLYCOSA surrepo, Soja proteins, lac dapibus, adipem lac, amuli vertitur annonae aromatibus aromatum; aromatum, flavor enhancer: E621; antioxidant: E316.pate: BLE farinae butyrum aqua salis EGGS.gelee aqua; cibus Gelatine porcinum; sal, dextrose et non dividuum, lactose, Thickener: E407; flavor enhancer: E621; vaporibus inliciantur (gluten) et CONDITIO apparatu faciens fuco colorem: E150c. 0.000

¶ salmo titulus rufus erat accinctus renes

(Saumon fumé ficelé label rouge)

(Smoked salmon strapped red label)

Unde nova pabula eviscere rubra titulus totius Scotiae Salmon. INGENIUM 4/5 k - k 0.000 5/6

Terrine Jacques-crusta Sancti

(Terrine coquille St-Jacques)

(Terrine shell St-Jacques)

Ingredientia: albo RANA mousse LIX% (album pisces vittis, nova crepito, ovum album condimentum): vere pectines XII% (clamide amictus nobilis), CITREA sucus, gelata ad decorem, dolor sit amet, calce FRUSTUM, cupido cinis ¶ vere pectines, bubulus gelatine, porrum sectivum , pisorum, sal, piper. 0.000

Dome squillae foie gras 1.5kg

(Dome gambas foie gras 1.5kg)

(Dome prawns foie gras 1.5kg)

HEMISPHAERIUM SCILLA Gambas Foie gras - - corum piscium examina aqua, rapeseed oleum, Tagliatelle praeparatio (aqua Fish cibum, starches (BLE), rapeseed oleum, sugar, sal, naturalis sapor (Arthropoda), color: E160c), Gambas SCILLA 7.3%, VII% anatis foie gras (de Gallia), zucchini, pisum amulum, RANA fumet (aqua pisces extract, cepa, sal, aromata et herbis), soybean fabam, ovi album, opus pistorium valentissimum panis (totum ovum, aqua, sugar, vivi conspersa siligo, quare ponet triticum per dextrose, mutatio amulum E1422, sal, lac interdum bellica aromata quoque et pistoria pulveris, E503i, E501i, palmam oleum, GLYCOSA surrepo, emulsifier E471, thickeners: E410, E412, E415, preservative E202), American LOCUSTA, totum ovum, butyrum annuum amuli, anatis adipem fibra lac interdum sal Conniaci (Conniaci sal naturalium CONDITIO) papaver thickeners: E406, E407, E410, E412, E415, saporibus (Arthropoda) quis alium , vegetabili gelata (GLYCOSA surrepo, sal, thickeners: E406, E407, E410, dextrose) Ecclesiasticus: E250, colorants: e120, E160c, mittito substrato apio, piperis. NC

(Fungi: Aliquam erat, Crustacea, piscibus, SOY, lac, sulfite)

Salmo timbale 100g

(Timbale de saumon 100g)

(Salmon timbale 100g)

SALMO TIMBALE 100g - - aqua, XVII% fabam, cocta salmo 13,5% (Equus asinus SALMO, sal, acidifier, citric acidum), ne faba vescerentur, UNGUENTUM, asparagus 6.5%, HELIANTHUS oleum, lycopersiciSusceptibility leguntur margaritas ((lycopersiciSusceptibility, aqua II; aceti, salis, sugar), rapeseed oleum, aromatum), salmo ¶ 2.5% (SALMO asinus, sal), rapeseed oleum, lemon sucus, et terebinthi, ascolonias et oliveta nascuntur terram olei hæc censeo conspersa, sinapis (aqua, sinapis semina: spiritus aceti, salis, antioxidant, kalium disulphite, acidifier, citric acidum), porrum sectivum, ovi vitellus, CITREA puree (lemon, CITREA sucus, sugar), coriandrum, sal, natura bonus odor piper, apium, thickener: carrageenan lucusta rubigo faba quoque gum , Espelette piper, thickeners: guar gum, Prunus, papaver. NC

(Fungi: Aliquam erat, Ova, piscibus, lac, nuces, sinapi, sulfite)

Timbale Sancti Jacques 100g

(Timbale de St Jacques 100g)

(Timbale of St Jacques 100g)

TIMBALE Sancti Jacobi 100g - - BASILICUM Sancti Jacobi XXXVII% (Zygochlamys patagonica originem Argentina et clamide amictus opercularis originem United Kingdom), Mongolice tomatoes ascolonias XXVIII% (tomatoes (including tomatoes et exaruit), rapeseed oleum, shallot, sal, apio, coriandro curatur , preservative E200, acidifier: E330), butyrum et aqua rubrum piperis (mini rubrum piperis, aqua, sugar, sal, firming calcium chloride, E509, acidifier: vinegar, antioxidant, Vitaminum C E300) Capsicum annuum amulum, lemon confit (sugar , CITREA, acidifier: E330, antioxidant, E300), papaver, ascolonias, CITREA sucus et oliveta nascuntur terram olei, CITREA puree (lemon, CITREA sucus, sugar), sal, apio modificata amulum, gingiberi, thickener: carrageenan lucusta rubigo faba quoque gum , Espelette piper, piperis saporem naturalis. NC

(Fungi: lac, conchylia)

Langoust langoust.truffe ovum 130G

(Oeuf mollet langoust.truffe 130g)

(Langoust langoust.truffe egg 130g)

EGG Mollet LANGOUSTINES 130G nigra TUBER UNGUENTUM 1.2% Tuber melanosporum Cream de fabam, fabam XXXVI% (fabam 39.5% *, aqua, faba 16.5% *: UNGUENTUM positis hæc censeo similæ, butyrum, sal, thickeners: carrageenan lucusta rubigo faba quoque gum, mittito substrato apio, coriandro curatur , naturalia piperis saporem), EGG PUERULUS 28.5%, 25.5% crepito tuber (aquarum: UNGUENTUM positis hæc censeo similæ, butyrum, hirtis masculos tuber (nigrum tuberibus conspersit) 1,2% * (Tuber melanosporum) tuber sucus, aqua, salis), salis , thickeners: carrageenan lucusta rubigo faba quoque gum, tuber suci sunt, sua naturalia piperis saporem), Norway lucustis 12,5% (ut huc illucque discurrerent LANGOUSTINES, sal, antioxidant, sulfite sodium acid), paprika 0.01%. NC

(Fungi: Aliquam erat, Crustacea, Ova, lac, sulfite)

Norwegian salmo style 130G

(Saumon façon norvegien 130g)

(Salmon Norwegian style 130g)

NORWEGIAN WHEAT SALMO 130G - - Ovorum assatorum 29,5%, coctum salmo XIII% (Salmon Salmon autem salar, sal, acidifier: E330), oppressi tomatoes X% (lycopersiciSusceptibility, lycopersiciSusceptibility sucus, acidifier: E330, firming: E509), aqua ¶ salmo VII% (Salmon Salmon autem sALT, sal), butyrum et HELIANTHUS oleum, rapeseed oleum, ketchup (lycopersiciSusceptibility puree, GLYCOSA surrepo, triticum fructose, spiritus aceti, salis, sugar modificata frumentum amulum, medicaminibus admiscetur: E211, E202, naturalis saporem), lemon suci, cepe, LENTISCUS, ascolonias et oliveta nascuntur terram olei hæc censeo conspersa, sinapis (aqua, sinapis semina: spiritus aceti, salis, antioxidant, kalium DISULFITE, acidifier: E330), butyrum, porrum sectivum, ovi vitellus, CITREA puree, coriandrum, lycopersiciSusceptibility puree, thickeners: E407, E412 natura piperis saporem gingiber sal apio alium Espelette pipere thickeners: E412, E415 saccharo. NC

(Fungi: Aliquam erat, Ova, piscibus, lac, nuces, sinapi, sulfite)

130G pura Emmental bûchette

(Bûchette emmental 130g pur)

(Emmental bûchette 130g pure)

Ingredientia: impleverit LXIX%, aqua emmental XIV% positis hæc censeo similæ, butyrum (medicantur aeno: betacarotene), scobis flore lactis, starches et sal et conservativa, sodium acetate, antioxidant, ascorbicis acidum bellica aromata quoque et naturalia flavors.pate XXXI%, BLE conspersa, aquam, BUTURUM XX% (faciens fuco colorem agente, beta carotene), sugar, fermento, flavo ovum, sal, brasii conspersa MAL: deactivated BLE fermento tale gluten decoquendo, aggro Orge, emulsifier, mono et diglycerides de acida adipem, conspersa curatio agente: E300. 0.000

Novum Aquitani caviar

(Caviar aquitaine nouvelle)

(New aquitaine caviar)

ESTURGEON ova, sal, Conservatrix Hic primum, ie contentus salis 285: 3.55g. 0.000

Subsidium caviar Aquitani dicula margarita est per matrem suam causam

(Caviar aquitaine reserve cuillère en nacre avec étui)

(Caviar aquitaine reserve spoon mother of pearl with case)

ESTURGEON ova, sal, Conservatrix Hic primum, ie contentus salis 285: 3.55g. 0.000

Photo + 2cuil 2x30g deliciae arca archa.

(Coffret luxe gourmet 2x30g+2cuil.)

(Gourmet luxury box 2x30g + 2cuil.)

CAVIAR KELUGA AMORIS - Ingredientia: PARIO ESTURGON, sal III%, E285 conservans. NC

(Fungi: piscibus)

30g Gallia caviar baeri kaliova

(Caviar baeri kaliova 30g France)

Ingredientia: PARIO ESTURGON, sal, preservative: E 285, NC

(Fungi: piscibus)

30g Gallia caviar ocietre kaliova

(Caviar ocietre kaliova 30g France)

Ingredientia: PARIO ESTURGON, sal, preservative: E 285, NC

(Fungi: piscibus)

Equus asinus baeri kaliova 10g

(Cavia baeri kaliova 10g)

ESTURGEON ova, sal, preservative: e CCLXXXV.

(Fungi: piscibus)

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Meaning of icons :
halal
kosher
Sin
Fungi
Leo
vegan
defibrillator
BIO
Class aptent taciti
vitula eligans
tale gluten decoquendo
equo
.
Quae, ut gelida
Porcus

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Poplitibus mucro cocta suilla et suilla ilium

Et in cibis assa suilla ilium pock

Cocta suilla Ham

Cocta poplites pupugerunt

foie gras

Poplitibus mucro arida, et cibis exaruit

Capiebas cibos sicco poplites et exaruit

tomacula exaruit

tomacula

Regional products

Regional products

tomacula

tomacula

Incedunt suffarcinati et potted escas

in foveam

potted cibum

cibum crustulum

alii products

alii products

coctum

coctum

Quod copia thymbrae floreat pies

Quod copia thymbrae floreat pies

Asiani

Asiani

Pretium acetariorum

Pretium acetariorum

cocktail PORTIO

aperitif

nova farinae subactae

nova farinae subactae

Quod imprimis

imprimis calidus

imprimis frigus

et caviars

et caviars

Rhoncus villam porcinae ilium herbis - Gallia originem carnes porcinas

(Carré de porc fermier grillé aux herbes - porc origine france)

(Grilled farm loin pork with herbs - pork origin france)

Organicum porcos coctos braised apparuit infula cristis - Gallia originem carnes porcinas

(Rôti porc cuit filet supérieur bio - porc origine France)

(Roast pork braised organic fillet - pork origin France)

Malicorio cocta ham cum organicum - Gallia originem carnes porcinas

(Jambon cuit sup av couenne bio - porc origine France)

(Cooked ham with organic rind - pork origin France)

Organicum malicorio cocta suilla pernam - Gallia originem carnes porcinas

(Jambon cuit sup de couenne bio - porc origine France)

(Organic cooked pork rind ham - pork origin France)

Gambette carnes porcinas rhoncus LR - Gallia originem carnes porcinas

(Gambette porc LR grillé - porc origine France)

(Gambette pork grilled LR - pork origin France)

Cocta ham ac sup - EU originem carnes porcinas

(Jambon cuit sup AC - porc origine UE)

(Cooked ham sup AC - EU origin pork)

Herbis virentibus torres eas pernam - EU originem carnes porcinas

(Jambon rôti aux herbes - porc origine UE)

(Roasted ham with herbs - EU origin pork)

Coxit pernam - Gallia originem carnes porcinas

(Jambon cuit - porc origine France)

(Cooked ham - pork origin France)

Malicorio cocta ham cum ¶ - EU originem carnes porcinas

(Jambon cuit sup avec couenne fumé - porc origine UE)

(Cooked ham with smoked rind - EU origin pork)

Cum cocta ham os - Gallia originem carnes porcinas

(Jambon cuit supérieur avec os - porc origine France)

(Cooked ham with bone - pork origin France)

Rubrum herbis Cham label - Gallia originem carnes porcinas

(Jambon label rouge aux herbes - porc origine France)

(Red label ham with herbs - pork origin France)

Mini coxit pernam - Gallia originem carnes porcinas

(Mini jambonneau cuit - porc origine France)

(Mini cooked ham - pork origin France)

Audi Cham et

(Jambon supérieur d'Auch avec)

(Auch ham with)

Agricolae carnes porcinas Cham label red - Gallia originem carnes porcinas

(Jambon porc fermier label rouge - porc origine France)

(Farmer pork ham red label - pork origin France)