Andre Dutch Dry Bologna

The prolonged stability is achieved through reduced water activity (aw) via controlled thermal drying chambers and natural spice antioxidants. This low moisture environment strongly inhibits microbial spoilage over a 90-day window.

Thanks to its low moisture ratio, it does not release liquid purge under 300°C pizza deck ovens. The edges crisp gently without burning, infusing a deep roasted-meat profile across the melted cheese.

Whole mustard seeds, cracked black pepper, nutmeg, and mild garlic extract define the aromatic foundation, providing an authentic European cured taste with gentle warmth and subtle smoked notes.

The cellulose casing is non-edible and engineered with easy-peel properties. It must be stripped away prior to commercial slicing or consumption.

Standard euro-pallets accommodate 70 master cartons of 10 kg net weight (700 kg net per pallet). A 40-foot reefer container carries up to 22 pallets (approx. 15.4 metric tons) with adequate airflow channels.

Due to reduced moisture and stable fat saturation, Dutch Dry Bologna resists textural degradation better than high-moisture bolognas, provided reefer temperatures remain strictly between 2°C and 6°C.

Food service operators can place sample requisitions through the factory's commercial supply division, dispatched in insulated cold boxes with eutectic ice packs.