Products coming from the Lazarević farm are prepared according to the recipe demanding lean meat and natural spices, created to satisfy the tastes of every gourmand. The taste of tradition, requiring a special manner of centuries-old preparation, is the secret of luxurious taste enriching tables even today.
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. Special attention during the preparation of ovčija stelja makes it an integral part of rich cultural inheritance.
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...
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...
Lean lamb meat infused with a special combination of spices is smoked for 3 to 4 days. After smoking it is air dried for 20 days. The taste of old times in a single sausage...
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...
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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.
