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Book - Dry Cured Pork: Make your Guide to salami and more - By Hector Kent RGV Max temp 230° (110° C) FWKAA-7507MEXLAG Size:300 mm 1 x 2 piece Made in Italy

SKU: 99869340351
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Book Dry Cured Pork: Make your Guide to salami and more By Hector Kent RGV Max temp 230° (110° C) FWKAA 7507MEXLAG Size:300 mm 1 x 2 piece Made in Italy Max temp 230° (110° C) 00 micron FEATURES • Reduces chlorine

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