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Cocktail Sausages from the Ukrainian farming "FG Svit myasa/TM Zakarpatski kovbasy".
Grade: premium
Ingredients: chicken fillet, semi-fat deboned pork, back fat, table salt, spices (black pepper, mustard, coriander, ginger, sugar), maltodextrin, sucrose, antioxidant ascorbic acid, starter cultures, color fixer sodium nitrite
Nutritional value per 100 g (g) of product:
Proteins – 12 g (g);
Fats – 37 g (g);
Carbohydrates – 1 g (g);
Energy value (calories) per 100 g (g) of product: 1611 kJ (kJ)/385 kcal (kcal).
Packed in a protective environment
Estimated weight of a piece - 170-200 g. The weight is specified when ordering, as the pieces are not standardized.
The price is indicated for a piece weighing 170-200 grams.
Shelf life: 180 days at a temperature of 0°C to 6°C.
Even more meat from TSE KRAFT - in the Craft meat and sausages.
«Transcarpathian sausages» - raw-smoked products: sausages, hams and sausages with a refined taste and aroma. The raw materials for the production of these products undergo additional quality control and stability of the composition. The spices that are part of the products not only add flavor, but are also good for health. Many products are made according to the original author's recipe of highly qualified technologists.
Among the entire range of sausage products FG Svit m’yasa/TM Zakarpatski kovbasy, raw-smoked products occupy a special place. Firstly, a high-quality product made in special climatic conditions, where temperature and humidity are carefully controlled. Under these conditions, the product is fermented, which forms an unusual bouquet of taste. After a certain time, the sausages are sent for drying until ready at certain temperature and humidity conditions. Secondly, it is made only from high-quality selected meat under constant control. Thirdly, FG World of Meat/TM Zakarpattski kovbasy has unique products prepared according to original, exclusive recipes. The products have no analogues in Ukraine.
The very name of this type - raw smoked - opens the veil of mystery regarding manufacturing technologies. That's right, these sausages and other products are not subjected to preliminary heat treatment before smoking. Cold smoking occurs at a temperature of 25-20 degrees, the maturation of such sausage lasts at least 15-21 days, depending on the type of product. In addition, the technologists of FG World meat/TM Zakarpatski koubasy and about the spectacular appearance of raw smoked products.