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Sausage and Spicy Sausage

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It is obtained from the shoulder and the trimming of the ham. The minced meat, seasoned and mixed with salt, spices and herbs, is left to rest for about 12 hours and then stuffed into natural casings. The sausages thus obtained are left to dry for 7 days and then matured for another 18.
Ingredients: pork, salt, flavourings, dextrose, spices and flavourings.

NUTRITION FACTS
average values for 100 gr of product
ENERGY VALUE Kcal 514 Kjoule 2149
TOTAL FAT 47,3 g
satured fat 21,6 g
CARBOHYDRATE 0,0 g
sugars 0,0 g
PROTEIN 22,0 g
SALT 2,8 g

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