Traditional dry sausage made from pork, as much as 130 g per 100 g of finished product. Short casings, twisted to a length of approx. 16 cm. Well spiced, with a dominant note of pepper. Intensely smoked to a dark brown colour. Its wrinkled structure is the result of prolonged drying. Free from phosphates. High protein content. Smoked dried sausage.
|TŁUSZCZ (G)||W TYM KWASY
|WĘGLOWODANY(G)||W TYM CUKRY (G)||BŁONNIK (G)||BIAŁKO (G)||SÓL (G)|