Smoked in the traditional way on beech wood
According to a traditional butcher’s recipe for an authentic taste

Prepared in a traditional way
The meat is seasoned with a balanced spice blend. After that, the mixture is coarsely ground and left for 24 hours to marinate well. After this, the mixture is reduced to the desired coarseness, after which the mixture is filled into a pig casing. The smoked sausage is hung on sticks at a certain distance and then traditionally smoked and dried on beech wood.