Mini sausages are made out of lean lamb meat infused with the aroma of the light smoking process. The sausages are smoked for 3 to 4 days with an additional 20 days of air-drying. Because of the carefully thought smoking and drying process, the taste and natural aromas of these sausages are ultimately preserved.
| Average value | Nutritional values | |
| Energy value KJ/100g | 2008 | 23,9 |
| Energy value Kcal/100g | 478 | 23,9 |
| Fats (g/100g) | 42,4 | 60,5 |
| Saturated fat acids (g/100g) | 21,6 | 108,0 |
| Carbo hydrates (g/100g) | 2,1 | 0,8 |
| Sugars (g/100g) | 1,9 | 2,1 |
| Proteins | 23,8 | 47,6 |
| Salt (g/100g) | 4,2 | 69,8 |
Lean lamb meat, salt, spices (chili paper, paprika, garlic, pepper)
Keep it at a temperature of 2-8 °C. Best use: 180 days from the date of production.
Made of a specific piece of meat - lamb stomach and seasoned with salt exclusively is smoked by applying a special meat-processing method. Ovčija stelja must be smoked for 3 to 4 days followed by 20 days of air-drying.
A sausage that became an ultimate identity protector. It is made out of lean lamb meat without any fats making its taste different from Pirot pressed sausage. This sausage goes through...
Sausage made of lean lamb meat infused with a special mixture of hot spices. It is smoked for 3 to 4 days with an additional 20 days of air-drying. Century-old accuracy in production...
Lean lamb meat infused with a special combination of spices is smoked for 3 to 4 days. After smoking, there is another 20 days of air drying. The taste of old times in one sausage.
Lazarević Farm from Jajčić village near Ljig deals with the production of traditional products made of lean lamb meat. The production of the famous pressed sausage is just one out of five products offered by this company.
