Sausages The method of preparation Raw-cured
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2 years on Allbiz
Sausage specifications uncooked smoked and dry-cured TU 9213-048-37676459-2012 Date of Introduction in action-2013 year. Without restriction of Read more
Structure: a horse-flesh and (or) beef, fat raw, mix posolochno-nitritny (the salt iodated a coloring clamp sodium nitrite), the salt iodated complex Read more
Ingredients: meat of deer, wild boar bacon, salt, spices / p> Food and energy. value 100g .: proteins at least 18,5g., no more fat 30,8g., 352 kca Read more
Structure: mutton of 100%, salt, sugar, black pepper, sodium nitrite. Weight: 250 g To store at a temperature: from +6 to + 12C at relative humidity Read more
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