Andre Hunter Cocktail Sausage (Shekari)

The Hunter cocktail sausage carries a distinctly higher smoke intensity and peppery profile compared to regular frankfurters. Coarse cracked black pepper, smoked paprika, and extended wood smoke curing create a pronounced savory finish tailored for barbecues and artisanal platters.

The casing is formulated with elevated thermal resistance. Combined with the stabilized fat ratio, it avoids premature charring over open flame. Under direct charcoal heat, it crisps evenly without rupturing, rendering sharp grill marks while locking in fat droplets.

Each master carton holds 20 units of 500g vacuum packs (10 kg net weight). The compact pack geometry optimizes cold display footprint and supermarket refrigerated shelf modularity while minimizing dead volume during transit.

This product is distributed as a chilled SKU (1°C to 4°C) with a 45-day shelf life. Unauthorized freezing by end buyers can compromise emulsion integrity upon thawing, leading to syneresis (water purge); continuous chilled handling is strictly advised.

Yes, Andre manufacturing facilities comply with veterinary health regulations, Halal compliance, and ISO 22000 standards. Consignments under HS Code 160100 have an established export track record across regional Middle Eastern markets.

Table salt content is standardized to a maximum of 2.0% by weight, and residual sodium nitrite remains strictly below 120 ppm, fully compliant with national safety thresholds for color fixation and Clostridium botulinum inhibition.

The standard MOQ is 30 master cartons. Due to fresh production scheduling, dispatch lead times vary between 24 and 48 hours for central distribution hubs and up to 72 hours for border logistics terminals.