„Student” salami – dry sausage produced with curing regulator. It has a harmonious spicy taste, paprika is dominated in it, slightly hot. It is available in bar, midi and in sliced forms.
- Net weight: cca 500g, cca 250 g
- Shelf life: 60 days
- Storage temperature: +10 - +20°C
- Net weight: 70 g
- Shelf life: 80 days
- Storage temperature: 0 - +10 °C