Vitaliy Demchuk from the village of Morochnoye, Zarechnnensky District, Rivne Region, has been preparing a unique dry-cured sausage for three years using grandfather's recipes. The product is very similar to the traditional Polesskiy matzik, but ripens faster, and has some differences in cooking.

In the room where the sausage of Vitaliy Demchuk ripens, there is a unique aroma. The entrepreneur prepares his product with spices and even cognac. He marks a sausage with cognac with a pink thread. It is this alcoholic beverage that gives the product an unusual aroma and preserves the color of the meat.

The sausage is dried for a month in a special room equipped with a dehumidifier. During ripening, the product must be turned over, outweighed by the other side. The finished sausage should have a dense structure and shine on the cut.

Dry-cured sausage Demchuk differs from traditional Polesskiy matsik by faster ripening, the absence of internal voids and a small percentage of fat. Fat is not usually added to matzik.

A businessman goes through the whole process of making sausages on his own. First, he searches for healthy pigs in the region, slaughter them, cuts up carcasses and proceeds to the production of the product. Vitali does not hold his pigs. Relatives sometimes help him in his work.

The delicacy is perfect for the festive table. Willingly buys it and young people to drink with beer. Vitaliy Demchuk is not going to improve the sausage recipe, he says that he will protect what is transmitted from his ancestors.

For information, matzik is a natural raw-dried product from pork with spices, which ripens for several months.