Andre Tenouri Bierschinken Ham

As a chilled non-frozen processed meat, it requires strict adherence to +4°C to +8°C. Accidental freezing causes ice crystallization that disrupts the protein emulsion, while temperatures exceeding 8°C accelerate spoilage risks.

Optimal protein binding between the background meat matrix and whole muscle chunks prevents crumbling during sub-millimeter thin slicing. This delivers superior yield and neat presentation for hotel cold cuts and sandwich lines.

Andre utilizes automated smokehouses fueled by natural beechwood chips. Controlled smoke generation filters out harsh tars and PAHs, allowing only refined aromatic wood notes to penetrate the ham for an authentic roasted bouquet.

Once the vacuum barrier is unsealed, the roll should be wrapped in food-grade film and consumed within 4 to 6 days under strict refrigeration (2–4°C) to prevent surface drying and microbial contamination.

Individual ham logs are packed in calibrated moisture-resistant cartons. Every single unit features a detailed label with catch-weight metrics, lot coding, and Barcode/GS1 standards for swift retail receiving.

Yes, all raw meat ingredients originate from certified slaughterhouses under strict Halal slaughter protocols and continuous veterinary supervision. Manufacturing lines comply with HACCP and ISO 22000 frameworks.

Direct refrigerated logistics requires a minimum threshold of 30 kg for metropolitan distributor routing, and aggregated consolidated pallets starting at 300 kg for inter-provincial hubs.