Tyrolean Sausage
Technological Process
Coarse cooked sausage made from category II and III meat with hydrated meat, emulsions, and defined cuts. Perfect taste and aroma achieved through quality seasoning; excellent cross-section makes this type ideal for managing various meat trimmings categories in production. Enables clean production with minimal freezing share. Stuffed into polyamide casings.
MeatProcessing Expertise Includes
Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
Worker Training
Expert training for all production stages
Technological Advantages
MeatProcessing technology allows for optimal yield, consistent quality, and extended shelf life. Through proper preparation, processing, and thermal treatment, we achieve top results in production efficiency and final product quality.
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