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 one sausage.
| Average value | Nutritional values | |
| Energy per 100g | 2146кј/511cal | 25,5 |
| Fats (g/100g) | 46,3 | 66,2 |
| Saturated fat acids (g/100g) | 23,6 | 118,2 |
| Carbo hydrates (g/100g) | 3,7 | 1,4 |
| Sugars (g/100g) | 3,5 | 3,9 |
| Proteins | 21,7 | 43,4 |
| Salt (g/100g) | 3,7 | 60,08 |
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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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.
