producent grilli

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 hours. Raw materials: (For 10 kg of sausage) Class I pork with fat content up to 5% – 4.0 kg Class II A pork with a fat content of up […]

producent grilli

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 48 hours. Raw materials:  ( – for 10 kg of sausage ) – non-labelled meat Class I pork – lean preferably from ham.                       – 2.5 kg Class II pork – […]