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Escalope de porc fermier Gourmand over low heat GKF EPI 0070 BO over low heat The whole thing is pushed into a pork belly Description The escalope from Haute Saône farm pork raised by Xavier Ménigoz in Saint Bresson and worked by the butcher Arnaud Daval in Val d'Ajol is cut into thin slices from the ham Cooking In the pan
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