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Sazonador I Rub Brisket I PUENTE'S BBQ MAYORISTA el colágeno se convierte en el colágeno se convierte en gelatina y produce una textura melosa y un caldo con cuerpo excepcional permitiendo lograr una costra exterior pronunciada con un interior perfectamente jugoso Te presentamos la línea de Sazonadores y Rubs PUENTE’S BBQ cerdo y más
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