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.
| Average value | Nutritional values | |
| Energy per 100g | 2466кј/587cal | 29,4 |
| Fats (g/100g) | 58,3 | 83,3 |
| Saturated fat acids (g/100g) | 29,7 | 148,7 |
| Carbo hydrates (g/100g) | 0,0 | 0,0 |
| Sugars (g/100g) | 0,0 | 0,0 |
| Proteins | 18,2 | 36,3 |
| Salt (g/100g) | 4,86 | 81,0 |
Lamb meat (stomach lamb meat), salt
Store at a temperature of 2-8°C. Best before: 180 days from date of manufacture.
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