Andre Kabanos Sausage

Yes, due to thorough thermal processing, extended smoking, and controlled water loss, it is microbiologically shelf-stable and engineered as a direct ready-to-eat snack.

Controlled thermal drying reduces water activity (aw) significantly compared to fresh sausages, inhibiting bacterial spoilage and securing a 60-day refrigerated shelf life.

Because of its high meat density and low grease rendering, it is widely utilized as premium sliced toppings for artisan pizzas and charcuterie boards without oil puddling.

Packs feature certified GS1 barcodes, euro-slot hanging holes for vertical refrigerated pegboard displays, and clear window areas showcasing product texture.

Smoked in advanced smoking chambers utilizing food-safe hardwood sawdust (beech and oak), ensuring authentic wood smoke flavor without toxic polycyclic compounds.

While more resilient than fresh emulsions, cross-dock exposure exceeding 10°C for over 30 minutes must be avoided to prevent surface condensation inside the packaging.

The baseline MOQ starts at 20 cartons (approx. 100 kg net), with mixed-pallet consolidation permitted across Andre's broader processed meat range.