Pork meat
Salt
Dextrose / sugar (for flavour and fermentation)
Natural flavourings and spices (black pepper, garlic)
Fennel seeds (gives it the characteristic fennel aroma)
Antioxidant (e.g., E301 – sodium ascorbate / ascorbic acid)
Preservatives (e.g., E250 – sodium nitrite and sometimes E252 – potassium nitrate)
Natural casing (sausage skin)