The production of dried sausages is the most complicated. The careful and thorough process of their production lasts for four weeks. The production process consists of four basic operations: raw material selection, grinding, stuffing, aging. Not only pork and beef, but also fat are used to make sausages. The selected raw material directly influences the composition of the product - how much it will contain muscle, how much – pieces of flitch. As the sausage must not only be tasty, but also to look good, using only the hard pieces of flitch of the loin gives a clear-cut mosaic.
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