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The sausage is called "Lacta" due to the large amount of milk used in its preparation. Its structure is similar to that of the Parisian "Doktorskaia" - soft and juicy. The basic ingredients used are: beef and pork. The unrepeatable and aromatic taste is due to seasoning and supplementing with butter. Characteristic of this product is the fact that it does not smoke, which makes it the finest of the wide range of cooked sausages.