4 Tripoux d'Auvergne

Panse d'agneau 46.9% , water 33.2% , panse de veau 11.4% , pork meat 3.2% , onion 2.1% , white wine 1.0% , pork gelatin 0.6% , carrot 0.6% , alcohol vinegar 0.6% , parsley 0.1% , salt 0.1% , white pepper 0.1% , ginger 0.1% , black pepper 0.1% , marjoram 0.1% , bay leaf 0.1% , nutmeg 0.1% , cinnamon 0.1% , clove 0.1% , thyme 0.1%

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