Andre Pressed Dry Bologna

The mandatory transit and storage temperature range is strictly 1 to 4 °C. Refrigerated trucks equipped with calibrated data loggers must be utilized during regional transport to prevent moisture condensation inside the casing and bacterial spoilage.

Due to hydraulic mold pressing and high binding cohesion of the meat matrix, it slices cleanly at thicknesses under 1 mm without tearing or crumbling, significantly cutting line waste in industrial sandwich kitchens.

The minimum order quantity is 30 master cartons. Each export-grade carton holds indexed vacuum rolls; standard 100x120 cm pallets accommodate 40 cartons across 5 tiers with corner supports and shrink wrapping.

Yes, all wholesale batches are dispatched with a detailed COA confirming microbiological and chemical assays, verifying compliance for Salmonella, Staphylococcus aureus, and total viable counts under national standards.

For contracted export volumes, multi-language labeling (Arabic, Russian, English) including customs-compliant nutrition facts and barcodes can be customized via formal procurement channels.

Sodium nitrite levels strictly adhere to Codex Alimentarius and Iranian food codes (below 120 ppm in finished product), securing food defense against botulism while maintaining wholesome meat safety.

Once the vacuum barrier is unsealed, the exposed log should be securely cling-wrapped and consumed within 5 to 7 days stored at 1–3 °C to prevent surface lipid oxidation and surface desiccation.