Andre 80% Pepperoni Sausage

The protein-to-lipid ratio is calibrated to withstand 300 to 340 °C impingement and conveyor baking without bitter charring. Slices achieve standard cup-and-char morphology while releasing clear, controlled aromatic oil.

The standard extrusion caliber is 45 to 50 mm, providing optimal surface coverage for round pizzas and precise portion control for foodservice food-cost calculations.

The heat index is rated as medium-hot. The blend features crushed hot chili peppers and high-ASTA sweet paprika, balancing punchy spiciness with rich natural crimson coloration.

The plant offers periodic and annual tonnage contracts. Product can be supplied as whole sticks or bulk IQF-frozen pre-sliced rounds under scheduled cold-logistics routes and dedicated batch numbers.

When processed through commercial blast freezers (IQF), sliced portions freeze well. However, slow static freezing should be avoided to prevent ice crystal formation and textural drip loss upon thawing.

MOQ is 100 kg. Cartons are stacked on standard 100x120 cm pallets, secured with edge protectors and heavy-duty stretch film to maintain integrity inside refrigerated transport units.

Under refrigerated topping rail conditions (2 to 4 °C), the slices resist darkening and maintain appetizing vibrancy for up to 72 hours, protected by natural paprika antioxidants.