A classic dry sausage inspired by old Polish traditions. Made of pork, as much as 157 g of meat per 100 g of finished product. Well-seasoned. With a dominant note of dried juniper. Intensely smoked to a dark brown colour. Its wrinkled structure is the result of prolonged drying.
|TŁUSZCZ (G)||W TYM KWASY
|WĘGLOWODANY(G)||W TYM CUKRY (G)||BŁONNIK (G)||BIAŁKO (G)||SÓL (G)|