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 a special meat processing. Peglana kobasica is exclusively air-dried. The process of pressing lasts from 35 to 45 days. During this period, the sausage is pressed by a glass bottle every day, contributing to its special appearance.
Average value | Nutritional values | |
Energy value KJ/100g | 1508 | 18,0 |
Energy value cal/100g | 359 | 18,0 |
Fats (g/100g) | 22,5 | 32,1 |
Saturated fat acids (g/100g) | 11,5 | 57,3 |
Carbo hydrates (g/100g) | 2,6 | 1,0 |
Sugars (g/100g) | 2,4 | 2,7 |
Proteins (g/100g) | 37,2 | 74,5 |
Salt (g/100g | 2,6 | 43,5 |
Lean lamb meat, salt, spices (chili pepper, paprika, garlic, pepper).
Store at a temperature of 2 to 8 C best use:
120 days from the date of manufacture
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