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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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...
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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.
