Andre Hot Pepperoni Sausage

The casing is made of natural food-grade collagen, which is entirely edible and does not require peeling. When grilled or pan-fried, it produces a desirable crispy "snap" bite while locking in internal juices.

Engineered with an optimized fat-to-protein ratio and fat melting profile, it resists premature edge burning, excessive cupping, and unpleasant free-oil release over melted pizza cheese in commercial conveyor or deck ovens.

For restaurant and catering operations, this product is packed in 10 kg master cartons containing either twenty 500g vacuum packs or ten 1kg thermoformed sealed packs labeled with full traceability metrics.

The fiery kick originates exclusively from crushed red chili peppers and smoked Spanish-type paprika. No synthetic capsaicin or artificial extracts are used, providing a clean, lingering natural heat.

When stored at -18°C, Andre Hot Pepperoni preserves its textural elasticity, color, and flavor profile for up to 6 months without freezer burn or ice recrystallization inside the vacuum packs.

Export packs bear the Iran National Standard seal, Veterinary Supervision tracking code, Halal certification mark, HACCP compliance symbol, and multi-language nutrition fact panels detailing sodium and energy values.

For major restaurant groups, custom length calibrating from 12 cm to 22 cm or tailored diameters can be manufactured under a batch contract threshold of 500 kg per run.