FOOD SERVICE FOOD MANUFACTURERS COMPANY

The way to achieve a perfect product

The variety of cooked sausages is almost endless – it includes large-calibre cuts, small-calibre sausages, grill sausages, Bavarian veal sausages and meatloaf.

Cooked salami is a member of the large family of cooked sausages, but it has a different production process, taste and shelf life.

We distinguish between the different types of cooked sausage using the following parameters:
  • Composition of the raw material (meat grading)
  • Grade of comminution
  • Colour development
  • Analysis values

Technology: Cooked sausage production

The features of an excellent cooked sausage are good consistency, a strong bite, optimal colour and smoky-spicy taste.

Technology: Cooked salami production

The features of a perfect cooked salami are rich and pure meaty taste, an attractive and rich red colour as well as long shelf life.

Ingredients and additives

The quality of your products depends not just on the right choice of meat, but also on the right choice of ingredients and additives.