Suggestion de recette sur l’étiquette. Toujours cuire les produits de volaille crue jusqu’à température interne d’au moins 74 °C (165 °F).
Ingrédients: Dindon, Eau, Fécule de pommes de terre modifiée, Sel, Fécule de pommes de terre, Poudre d’ail, Épices, Érythorbate de sodium, Arôme de fumée, Nitrite de sodium, Fumée.
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