Râpé de Jambon

cuit fume 54.5%? , de pot c eau 22.7%? , spi 11.4%? , Acid 5.7% , dextrose 2.8% , flavouring 1.4% , antiov 0.7% , c bate de sodium 0.4% , Preservative 0.2% , u A conserver entre 0.1% , YC et +40C maximum 0.1%?

? — listed for this product but not on the label in this language; recipes can differ by market.