Andre Smoked Krakow Sausage

The product utilizes smoke-permeable food-grade collagen or peeling casing. Collagen casings are fully edible and crisp when grilled, while non-edible protective skins are clearly labeled for peeling prior to culinary prep.

The classic Krakow excludes added dairy melts (such as Gouda) and chili heat, emphasizing a pure meat texture, balanced aromatic mace/garlic seasoning, and wood smoke savor.

For high-volume industrial and catering buyers, Andre supports tailored B2B contracts covering bulk MAP packaging, continuous links, and customized calibers upon production scheduling.

Packaging occurs within clean-room environments featuring HEPA filtration and protective inert gas injection, with batch releases contingent upon negative Salmonella and E. coli assays.

While chilled storage at 1–4 °C is recommended to preserve optimal emulsion texture, vacuum-sealed packs can be frozen at -18 °C for up to 3 months without significant cell rupture upon thawing.

Cartons are stacked on 100x120 cm heat-treated or plastic Euro-compatible pallets, stretch-wrapped, and loaded into active reefer containers ensuring continuous bottom-air delivery.

Registered procurement entities can initiate price quotes and formal proforma invoices through the corporate sales liaison portal on Andre's official website.