Krekenavos Medziotoju Hot Smoked Sausages 600g

Lithuanian hunter’s-style hot-smoked pork & beef snack sausages from Krekenavos agrofirma. Firm, lightly spiced and deeply smoky — serve cold sliced or warmed through. 600 g family pack.
£6.79

Krekenavos Medziotoju Hot Smoked Sausages 600g

Hunter’s-style pork & beef snack sausages, hot-smoked to a deep amber colour.

LITHUANIA   ·   KREKENAVOS   ·   600 g


What it is

Medžiotojų dešrelės — “hunter’s sausages” — are a Lithuanian classic: slim, firm-textured snack sticks made from coarsely ground pork and beef, lightly seasoned and finished over hot smoke. The casing crackles, the inside stays juicy, and the smoke carries through every slice.

Krekenavos agrofirma has been producing them on a large scale since the 1990s; this is the full 600 g family pack — the same product you’ll find in IKI and Maxima across Lithuania.


Ingredients

Pork, beef, water, pork skin, pork fat, salt, sugar, emulsifier (E450), flavour enhancer (E621), antioxidants (E316, E300), spices and spice extracts, flavourings (including smoke flavouring), meat protein hemoglobin, colour (E120), preservative (E250 — sodium nitrite).

Typical recipe for this product; always check the pack for the exact, up-to-date ingredient list.


Nutrition (per 100 g, typical)

Energy1210 kJ / 292 kcal
Fat24 g
   of which saturates9.0 g
Carbohydrate1.0 g
   of which sugars0.5 g
Protein18 g
Salt2.5 g

Typical values; actual figures are on the pack and may vary slightly batch to batch.


Allergens & storage

Contains: no statutory allergens declared by the manufacturer in the main recipe. May contain traces of celery, milk (including lactose), gluten, mustard, sesame and soya.

Store refrigerated at 0–6°C. Once opened, use within 3 days.

Net weight: 600 g  ·  Brand: Krekenavos  ·  Product of Lithuania


Slice them cold for a beer board, or warm them through — they hold up to either.

Products specifications
Attribute nameAttribute value
Delivery RequirementPerishable Product! Express delivery service is required.
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