Servlet

Sausage Servlet (from Lat. cerebellum, which became cervelle in French and cervello in Italian, which means "brain". The word zervelada in Milan in the XVI century meant "sausage with meat") is one of the smoked varieties of sausage, characterized by a spotted pattern on the slice, formed as a result of a combination of pieces of muscle tissue of different shades and beef. It is made from top-grade beef. It has a classic taste and aroma of servlet. Servlet can be semi-smoked, boiled-smoked and raw smoked. Since the sausage is very rich in nutrients, it will be an excellent option for a dense snack or an addition to dishes.

Ingredients: beef, poultry, water, soy protein, starch, skimmed milk powder, salt-nitrite mixture (salt, sodium nitrite). Spices: nutmeg, cumin, coriander, black pepper, ginger, celery, mustard, garlic. The meat from which the servlet is made should be finely chopped, but not ground into minced meat. The prepared mixture is filled with a natural shell, after which the loaves are smoked. The shell should be dry, strong, elastic and without mold deposits, tightly fitting to the minced meat. The color on the cut of the loaf near the shell and in the central part should be uniform, without gray spots, and the consistency is elastic, dense and not loose. Shelf life: no more than 30 days at a storage temperature from 0 to +4 °C and a relative humidity of 75-78 % in a vertical form to preserve the taste qualities and prevent the sausage from drying out