Namino Chicken & Gouda Cheese Cocktail Sausage

The formulation incorporates customized semi-hard, high-melting-point Gouda cheese cubes. The cheese pockets remain structurally discrete during commercial steam processing, but liquefy into a velvety, stretching consistency above 75°C during final grilling, pan-frying, or convection baking without bursting out.

Due to the presence of dairy proteins and active milk fats embedded in pasteurized meat, temperatures must be tightly governed between +1°C and +4°C. Temperatures above 5°C accelerate enzymatic rancidity of the cheese, while freezing disrupts cheese emulsion, resulting in crumbly texture upon heating.

Optimal culinary snap and cheese melting are achieved via flat-top griddle cooking at 180°C for 3 to 5 minutes, or light pan-searing with minimal oil. Convection baking at 190°C for 6 to 8 minutes is equally effective for bulk banquet presentation.

The baseline MOQ for distribution partners is 80 master cartons. Packed either in 500g retail thermoformed vacuum pouches or 10 kg foodservice bulk packs inside moisture-treated 5-ply cartons, it is fully optimized for cold-chain pallet patterns.

The product contains dairy derivatives (milk protein and lactose from Gouda cheese) and poultry meat. Due to shared automated manufacturing lines, trace levels of wheat gluten, soy protein, or mustard may be present and are transparently declared on the label.

Incoming Gouda cheese lots are screened for Listeria monocytogenes, total coliforms, and yeasts/molds. Processing lines operate under strict HACCP and ISO 22000 sanitation regimes, and each production batch is cleared with an accredited Certificate of Analysis (COA).

Dispatched under HS Code 160100, orders are furnished with bilingual Veterinary Certificates, accredited Islamic Halal slaughter credentials, and export packing lists. Custom packaging typography in Arabic or Russian is available for Gulf and CIS regional markets.