The Meat Place magazine…wrote for us! 82
On the occasion of the tribute to the Greek Meat Market Magazine, in issue 82 (January – February), we present to you one of the finest products in the range of traditional smoked sausages.
ausage with gruyere
Selected pieces of pork meat (80%) with Cretan gruyere (10%) melting in the mouth and quality raw materials. Smoking is done with natural beechwood for unsurpassed taste. In a vacuum package that includes three pieces and weight about 450gr. Guaranteeing quality and enjoyment!
FARMA XALASTRAS
