The product comes from a small, local, backyard butcher's shop in which we produce cold cuts and processed meats with use of natural components only. The cold cuts are subjected to the long-term curing process with the help of herbs and smoked in a traditional way on alder, plum and cherry tree without adding preservatives. We do not improve nature's tastes! This is a thickly ground sausage with a diameter of 18mm, stuffed into a sheep's intestine, smoked and dried, seasoned with caraway and coriander. Our products are vacuum packed for transport in hermetical , styrofoam boxes with a cooling cartridge to keep their full freshness.
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