Store the SNACK in a cool environment, preferably hanging, where air flows slightly - for example, a ventilated cellar or chamber. Its aroma with a hint of pepper develops best at room temperature.
For 100 kg of the finished product, 155 kg of meat was used.
Pork meat 95 %
Edible salt with iodine
Spices
Dextrose
Stabilizer diphosphate
Preservative sodium nitrite
Antioxidant ascorbic acid and carmine
Starter organic cultures
Fats: 38 g (of which saturated fatty acids 15 g)
Carbohydrates: 0.4 g (of which sugars 0.1 g)
Proteins: 26 g
Salt: 3.7 g
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