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Glick & Froyd Brand Sliced Pastrami
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Glick & Froyd Brand Sliced Pastrami
sarinalich Thu Oct 30, 2008 11:08 pm
Glick & Froyd Brand Sliced Pastrami
To day I find introduce you this Glick & Froyd Brand Sliced Pastrami Coming Soon I find this from Amazon I will That interes, You that Agree?.
About Glick & Froyd Brand Sliced Pastrami detail
Features
Product Description
This pastrami is Traditional Roumanian Style Pastrami that has been smoked for 12 hours and sliced thin, and is ready to eat. Microwave for 15 seconds and it is ready to serve on Rye Bread with mustard.[tr id=ourprice]
Amazon [td class=pricelabel]Price: [/td][td][/td][/tr]
Source From cheappriceall-20
Hope you guys had a great weekend
Cheers Tag : Froyd, Glick, &
To day I find introduce you this Glick & Froyd Brand Sliced Pastrami Coming Soon I find this from Amazon I will That interes, You that Agree?.
About Glick & Froyd Brand Sliced Pastrami detail
- Amazon Sales Rank: #7505 in Gourmet Food
- Size: 1 pound vacuum sealed package
- Brand: Glick and Froyd Pastrami
- Dimensions: 1.00 pounds
Features
- Served hot our pastrami is juicy, tender, and delicious. Pastrami is naturally preserved through the curing and cooking process. Additionally we vacuum pack each piece. No refrigeration is needed for shipping and all product is guaranteed to arrive safe and ready to eat.
- Just the right balance of garlic, spices and smoke, our pastrami is slightly fatty and especially tender.
- There is no better pastrami on the market today.
- Create your own Reuben Sandwich, just add sauerkraut, 1000 Is. Dressing, Swiss on Rye Bread and you'll be back in NY.
Product Description
This pastrami is Traditional Roumanian Style Pastrami that has been smoked for 12 hours and sliced thin, and is ready to eat. Microwave for 15 seconds and it is ready to serve on Rye Bread with mustard.[tr id=ourprice]
Amazon [td class=pricelabel]Price: [/td][td][/td][/tr]
Source From cheappriceall-20
Hope you guys had a great weekend
Cheers Tag : Froyd, Glick, &
sarinalich- Posts : 2631
Join date : 2008-10-29
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