A piece of local lamb breast, which undergoes dry curing in salt and spices for 5 days and then goes into a natural wood smokehouse for 8 hours. It can be served hot in a pan or in the oven as a side dish to pasta or sandwiches. Our sausages are made from local and premium cuts of meat that are carefully produced using traditional techniques that give an excellent taste and texture that cannot be found in mass-produced sausages. Each package contains between 200 and 250 grams