CULAR SAUSAGE

List of ingredients Pork, salt, starch, milk protein, spices (pepper, nutmeg), dextrose, stabilizers: E-450, E-452, antioxidants: E-331, E-301 and preservatives: E-250, E -252. Natural casing. Appearance - Cylindrical shape. Rough appearance outdoors. Homogeneous, smooth and well linked cut Clear differentiation between meat fragments.Texture - Firm and compact consistency to the touch. Adequate adhesion of the casing to the dough. Color - Characteristic of the cured product. No abnormal colors. Smell - Characteristic of the spices typical of the product. Absence of unusual odors.