Andre Smoked Dry Bologna

Andre utilizes automated wood smoke generators burning debarked beechwood logs. The smoking phase is completely natural, free from synthetic liquid smoke flavors, ensuring genuine sensory depth and safety.

Through condensation filters, smoke scrubbers, and strict generator temperature controls, benzo(a)pyrene and overall PAH levels are kept well below maximum thresholds set by EU and Codex food safety regulations.

Due to the concentrated smoke notes and firm cured body, paper-thin slicing between 0.8 mm and 1.2 mm is recommended, maximizing flavor release and visual coverage on appetizer platters.

Yes, the primary barrier pouch incorporates a 5-layer co-extruded film with an EVOH gas barrier that locks in smoke aroma completely, preventing cross-odor contamination in shared reefers.

The product is cleared under bilateral veterinary protocols for both Iraq and CIS regional agreements, accompanied by state veterinary clearance, microbiological inspection logs, and origin attestations.

The receiver must extract data logger logs upon receipt. Any temperature reading sustained above 6 °C must be documented within 4 hours via official carrier inspection reports to initiate claims.

Yes, low residual moisture and robust protein cohesion prevent excessive cupping, burning, or oil rendering at oven temperatures up to 280 °C, actively diffusing smoke notes into the crust.