Andre Smoked Cocktail Sausage 60% Red Meat

Smoking takes place in controlled thermal smoking chambers using certified food-grade wood chips. This method imparts a delicate mahogany coloration and an authentic aromatic depth without excessive acridity.

Each cocktail link averages between 30 to 35 grams with a uniform 24 mm caliber. This precise sizing enables exact plate-cost budgeting for restaurant breakfasts, skewers, and pizza portioning.

The 500g net pack matches contemporary household basket sizes, accelerating inventory rotation. Visually, the mesh design evokes traditional butcher packaging while maintaining barrier casing protection.

No, the balanced moisture-to-protein ratio and thermal smoking minimize free water activity. Slices brown evenly in high-temperature pizza ovens without rendering the dough soggy.

For institutional food service, the mesh packs are consolidated into heavy-duty 10 kg master cartons with inner food-grade liners to avoid handling damage. Standard batch MOQ starts at 50 master boxes.

Every production run undergo laboratory screenings for Total Plate Count, absence of Salmonella, Coliforms, and Clostridium perfringens in compliance with ISO 22000 and national meat regulations.

Institutional reps and trading firms may submit formal RFQ documents via the Iranco B2B trade portal or engage directly through Andre's official enterprise relations desk for commercial contracts.