The finished product has a firm elastic consistency, the cross-section clearly shows the connected pieces of meat and fatty tissue. The sausage can be cut into thin slices. The color of the section is paprika red, and the fat tissue is white in places. The smell is characteristic of a permanent sausage, and the taste is slightly spicy with paprika, with a light note of smoke and slightly salty.

Additional: Natural materials - it is stuffed into the pig's small intestine, Baranja paprika is used, meat from the Black Slavonian pig 100%