Semi-dry sausages

Semi-dry salami-type sausages use different meat ingredients, different recipes and different production methods compared to the other scalded sausages. The meat is generally only coarsely chopped and often has a rustic appearance. The semi-dry sausage is always smoked, unlike other types of scalded sausages.

Our range for manufacturing  scalded sausages covers a wide variety of seasonings, cutter processing aids, reddening agents, emulsifiers and sugar substances, all of the highest quality.