The country sausage is a mixture of whole boned chicken (77.7%), mechanically separated chicken meat (10%) and chicken fat.

Once the fresh meat is ground in the meat grinder, it is taken to the mixer where it is mixed with the other ingredients and spices.

It is then stuffed into an artificial intestine, boiled and smoked to achieve an internal temperature of 75°C. The product is wrapped in film, vacuum packed, labelled and stored in a fresh product cooler.