Tyrolean Sausage
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.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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Alpska Sausage
Coarse cooked sausage made from category II and III meat, emulsion, 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.
Narodna / Pučka / Srpska / Gurmanska Sausage
Coarse cooked smoked sausage made from category II and III meat. Variations in appearance and cross-section are possible, with potential additions like cheese or extra drying for a drier, enhanced product. Smoked in Atmos smokers with controlled weight loss of 10-13%.
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Coarse cooked sausage with an excellent cross-section, smoked in an Atmos chamber with a controlled weight loss of 10-13%. Made from category II and III meat with added emulsion and potential additions of specific categories and quantities of cheese, herbs, etc.