Sausages

Sausage is a food that has been with us since prehistory, when humans found it necessary to preserve the fresh meat left over after hunting for longer. First cutting it into strips and drying it in the sun, then wrapping it in fat and later, after the discovery of fire, preserving it with the help of smoke and cooking the food. Thanks to the heat of the flames, it was possible to preserve and store the surplus meat in good condition to supply food for a long season. However, it was not until the discovery of salt in eastern lands, approximately 3000 years ago, when meat could be seasoned and stuffed for the first time in animal casing with the aim of improving its conservation.

The sausage is generally a piece of minced meat seasoned with aromatic herbs and different spices and which is introduced (“seasoned with salt”) into the skin of pig intestines. The natural casing is the authentic creator of the great flavor of the natural sausage due to its great qualities in the curing of sausages. Its way of curing has made it easily conservable for relatively long periods of time.

Due to the wide variety of sausages available around the world, our equipment is designed to adapt to each project according to the requirements and demands of each producer. The equipment is capable of carrying out the entire cycle (stoving and drying) or can carry out only one of these processes.

The list with the different products within the family of “sausages” is very extensive, you will even notice that this section is completed with “other meat products” such as the dried meta, coppa, cured duck magret, cured loin, etc., in order to regroup all of them in the same section and thus avoid creating more subgroups.