Description
No more loose ends on Sunday night, but instead, a party with our sweet and regressive pig and duck duo.
When and how to taste it? On Sunday evenings, when you’re feeling blue, or whenever you want, freshly sliced, with good bread.
The essential ingredients? Handmade with love, with tender Aveyron pig marinated and not too minced. Diced duck breast, Muscat de Lunel and Armagnac.
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