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Details
The dry sausage is our last news; we use light meat mixed with lard, then we grind finely and at the end it come flavor and spice. In difference from fresh sausage, it is hung in dry room and here age about 10 days. It's excellent for appetizer. - Additional Information
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Additional Information
Ingredients pork's meat, salt, pepper, herbs and spices, preservative E252 Seasoning The time of age is about 1 week. Provenance Breeding farm and own production Preservatives E252 Storage temperature 0°-4°C Estimated weight Based on request Gluten free Yes No dairy products Yes - Reviews
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