Pork (lean part: all cuts of pork - leg, shoulder, loin, tenderloin, Triri; fat part: bacon, bacon, lard), salt, peppercorns, red wine, garlic, preservatives (E250, E252)
Stuffed into natural pork casings and hand-tied with twine
From 701 to 1000 gr.
At least 60 days
Keep cool (4-15 degrees)
Every single piece showing: ingredients, date of production, number of laboratory EEC production
Large distributors, retailers, catering