Andre Roma Salami

Thanks to uniform drying and a densely knit myofibrillar protein matrix, the salami glides effortlessly against industrial rotating slicers, yielding continuous wafer-thin slices without fraying, tearing, or grease smearing.

The calibrated fat particles possess high thermal resistance, maintaining integrity during pizza baking up to 300°C. They release aromatic savory notes while avoiding charring or flooding the crust with excessive free grease.

Warehousing requires constant 1°C to 4°C chilled temperatures with relative humidity controlled below 70%. Exposure to direct ambient light or spikes above 8°C must be prevented to avoid surface greasing and lipid oxidation.

The method leverages precision thermal processing combined with food-grade acidulants and targeted spice aging to emulate the distinctive tang of naturally fermented salami while ensuring stringent microbiological control.

Export MOQ is one full pallet (approximately 500 to 700 kg). Rolls are sealed in gas-impermeable barrier pouches and loaded into heavy-duty 5-ply cartons strapped to withstand reefer container humidity during sea and road transit.

Yes; alongside whole deli logs, Andre supplies pre-sliced variants in 100g to 500g MAP trays containing food-grade nitrogen-CO2 mix, engineered for fast-paced QSR operations and retail grab-and-go deli sections.

All raw meats entering production undergo religious slaughter supervision authenticated by veterinary authorities. Export shipments carry internationally acknowledged Halal Certificates integrated with traceable batch lot numbers.