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Saumon fumé d'Écosse tranché main 10 tranches ±500g brie de meaux a prime and generous cut A full bodied aroma a prime and generous cut but grated into thin rosettes using a girolle its teams have created a specific smoking and maturation technique The Angresse Artisanale workshop works with salmon from the waters of the Orkney and Shetland Islands in Scotland and also from a farm in western Ireland with a particularly low density

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