Meats and fats from bovine and ovine animals are chopped and mixed with seasonings.
Then, they are stuffed inside natural or artificial casings.
Fermentation and drying process is applied under specific conditions for a minimum of one week.
Humidity rate is reduced to 40 percent and below.
Non-heat treated meat product that has a mosaic look on its cross section.
Meats and fats from bovine and/or ovine, or poultry animals are chopped and mixed with seasonings.
They are then stuffed inside natural or artificial casings to apply fermentation and drying process under specific conditions.
Heat treated meat product, which has a mosaic look on its cross section and of which its humidity rate has been reduced to below 50 percent.
The first step to obtain this meat product is to make a dough from bovine and poultry meat through emulsification technology. Then, the dough stuffed inside natural or artificial casings before being subjected to heat treatment.
Emulsification: The process of mixing the fat and water, which generally do not mix, through the use of meat protein and by using high-speed cutters.