Description
Meats are minced with a 4 mm mould; salt and spices are added before filling natural bovine casing; cured for a minimum of 25 days.
Notes: Non-edible casing
Antioxidants: None
Preservatives: None
Expiry: Non-edible casing
| Nutritional information per 100g – (Average humidity 66.7%) | |
| Energy | 370 Kcal |
| 1547 Kj | |
| Fats | 28.5 g. |
| Of which saturated | 11.84 g. |
| Carbohydrates | 1.1 g. |
| Of which Sugars | 1.1 g. |
| Proteins | 27.3 g. |
| Salt | 3.1 g. |
