This sausage has been made in Ukrainian villages for a long time. With a knife, pork and lard are cut into 1-2 cm pieces and mixed with salt, spices, and lots of garlic. Then, the pork casing is stuffed, rolled into a snail, tied, and baked in the oven until fully cooked. The sausages are placed in a container and covered with melted fat for long-term storage. Thus, this sausage can be stored for many months.