- the highest grade: Poltava, Drogobych, Krakow, domestic, sirloin;
- First grade: Viennese salami, mountain salami, mosaic, salami aromatic, merchant, salami ham, Debrecin sausages, Odessa, Bavarian sausages, Polish salami, Finnish salami, hussar sausages;
Semi-smoked sausages are made from pork, beef and poultry meat with the addition of salt, spices and sodium nitrite. Half-smoked sausages are stored at temperatures from 0 ° C to 12 ° C and relative humidity of 75-78%. Shelf life of semi-smoked sausages is 10 days when the storage conditions. The shelf life is 25 days In the packed form.
- boiled-smoked sausages - 15 days;
- the shelf life is 25 days in the packed form.
Packing: loaves from 0.3 kg to 0.4 kg
Price: from 360 to 480 rubles / kg