producent grilli
Original recipies

COUNTRY SAUSAGE For sausages it is best to use pork from fattening pigs weighing over 130 kg. The meat should be cooled down for 48

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producent grilli
Original recipies

BONE-IN SMOKED PORK LOIN Dry cured, hot-smoked Ingredients: whole pork loin with bone in – about 4 kg peclosol – 20 g per 1 kg

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producent grilli
Original recipies

SAUSAGE POLISH WHITE For sausages it is best to use pork from fattening pigs weighing over 130 kg.  The meat should be cooled down for

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