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Banderivska sausage from veal from the Ukrainian craft workshop "Opil Legumins".
Production of "Opil legumes" treats production with special attention and uses unique traditional Ukrainian recipes that were used as early as 3 centuries ago.
The best raw materials, top grade beef are used.
Banderiv sausage will be a great addition to the table.
15 grams of brandy is given for 1 kilogram of veal, the sausage consists of 80% veal and 20% lard.
Maturation period: 45 days.
Weight: 320-370 grams.
Ingredients: top grade beef, lard, salt, black pepper, coriander, nutmeg, brandy, garlic.
Storage period: 6 months