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 is the secret behind the taste of this sausage.
Nutritional values for an average adult (8400kJ)/2000cal
| Average value | Reference intake (%) | |
| Energy in 100g | 1436kj/342kcal | 17.1 |
| Fats (g/100g) | 21,6 | 30.8 |
| Saturated fatty acids (g/100g) | 11,0 | 55.0 |
| Carbohydrates (g/100g) | 3,3 | 1,3 |
| Sugars (g/100g) | 2.9 | 3.3 |
| Proteins | 34,3 | 66.6 |
| Salt (g/100g) | 4,4 | 73.2 |
Lean lamb meat, salt, spices (chili pepper, 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.
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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 a single sausage...
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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.
