Semi-smoked sausages, smoked-baked and roasted

LLC 'Organic meat product'
ORGANIC SAUSAGES STRONG-SMOKED, HIGHEST GRADE
ORGANIC SAUSAGES STRONG-SMOKED, HIGHEST GRADE
Storage:Organic beef of fist-rate, organic pork low-fat and fatty, organic side fat, nitrite curing mixture, mixture of organic spices, sodium citrate, dextrose. GMO-free.
Sort:highest grade
Expiration date:At air humidity 75%-78% and temperature 0-6°С, sticks in vacuum packing – not more than 20 days.
ORGANIC SAUSAGES SMOKED AND COOKED, FIRST-RATE
ORGANIC SAUSAGES SMOKED AND COOKED, FIRST-RATE
Storage:Organic beef of fist- and second-rate, pork low-fat, organic side fat, nitrite curing mixture, mixture of organic spices, sodium citrate, dextrose, drink water. GMO-free.
Sort:1
Expiration date:At air humidity 75%-78% and temperature 0-6°С not more than 15 days, in vacuum packing – not more than 25 days.
ORGANIC SAUSAGE SMOKED AND BAKED, FIST-RATE
ORGANIC SAUSAGE SMOKED AND BAKED, FIST-RATE
Storage:Beef of second-rate, side fat, low-fat pork, nitrite curing mixture, mixture of organic spices, sodium citrate, dextrose, fresh garlic. GMO-free.
Sort:1
Expiration date:At air humidity 75%-78% and temperature 0-6°С, in vacuum packing – not more than 25 days.
ORGANIC SAUSAGE SALAMI SMOKED AND BAKED, HIGHEST GRADE
ORGANIC SAUSAGE SALAMI SMOKED AND BAKED, HIGHEST GRADE
Storage:Beef of highest grade and fist-rate, low-fat and fatty pork, spinal fat, nitrite curing mixture, mixture of organic spices, sodium citrate, dextrose. GMO-free.
Sort:highest grade
Expiration date:At air humidity 75%-78% and temperature 0-6°С, in vacuum packing – not more than 25 days.
ORGANIC SAUSAGE SALAMI WITH CHEESE, SMOKED AND COOKED, HIGHEST GRADE
ORGANIC SAUSAGE SALAMI WITH CHEESE, SMOKED AND COOKED, HIGHEST GRADE
Storage:Beef of fist-rate and highest grade, low-fat pork, cheese, nitrite curing mixture, mixture of organic spices, sodium citrate, dextrose. GMO-free.
Sort:highest grade
Expiration date:At air humidity 75%-78% and temperature 0-6°С, in vacuum packing – not more than 25 days.
SUMMER SAUSAGE TUSCAN SALAMI, ORGANIC, HIGHEST GRADE
SUMMER SAUSAGE TUSCAN SALAMI, ORGANIC, HIGHEST GRADE
Storage:Beef of highest grade, spinal fat, nitrite curing mixture, mixture of organic spices. GMO-free.
Sort:highest grade
Expiration date:At air humidity 70%-75% and temperature 0-6°С, in vacuum packing – not more than 60 days.
SAUSAGE PROVENCE SALAMI, ORGANIC, SMOKED, HIGHEST GRADE
SAUSAGE PROVENCE SALAMI, ORGANIC, SMOKED, HIGHEST GRADE
Storage:Beef of highest grade and fist-rate, fatty pork, nitrite curing mixture, mixture of organic spices. GMO-free.
Sort:highest grade
Expiration date:At air humidity 70%-75% and temperature 0-6°С, in vacuum packing – not more than 60 days.
SAUSAGE FELICHE SALAMI, ORGANIC, SMOKED, HIGHEST GRADE
SAUSAGE FELICHE SALAMI, ORGANIC, SMOKED, HIGHEST GRADE
Storage:Beef of highest grade, spinal fat, nitrite curing mixture, mixture of organic spices. GMO-free.
Sort:highest grade
Expiration date:At air humidity 70%-75% and temperature 0-6°С, in vacuum packing – not more than 60 days.
SAUSAGE IBERIC SALAMI, ORGANIC, RAW-DRIED, HIGHEST GRADE
SAUSAGE IBERIC SALAMI, ORGANIC, RAW-DRIED, HIGHEST GRADE
Storage:Beef of highest grade and fist-rate, spinal fat, nitrite curing mixture, mixture of organic spices. GMO-free.
Sort:highest grade
Expiration date:At air humidity 70%-75% and temperature 0-6°С, in vacuum packing – not more than 60 days.
SAUSAGE VENICE SALAMI, ORGANIC, RAW-DRIED, HIGHEST GRADE
SAUSAGE VENICE SALAMI, ORGANIC, RAW-DRIED, HIGHEST GRADE
Storage:Beef of highest grade and fist-rate, low-fat and fatty pork, spinal fat, nitrite curing mixture, mixture of organic spices. GMO-free.
Sort:highest grade
Expiration date:At air humidity 70%-75% and temperature 0-6°С, in vacuum packing – not more than 60 days.
SAUSAGE MILANESE SALAMI, ORGANIC, RAW-DRIED, HIGHEST GRADE
SAUSAGE MILANESE SALAMI, ORGANIC, RAW-DRIED, HIGHEST GRADE
Storage:Low-fat and fatty pork, spinal fat, nitrite curing mixture, mixture of organic spices. GMO-free.
Sort:highest grade
Expiration date:At air humidity 70%-75% and temperature 0-6°С, in vacuum packing – not more than 60 days.

Summer sausage, smoked sausage and raw-dried sausage are very loved by many people, and it is often purchased for the holiday table, or just to give a treat. The reason for this love – rich aroma, lack of expressed sense of fatness and unique flavors.