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Process sheet | REF: FPR231 V1

Cold meat products: knacks

Author: Sébastien ROUSTEL

Publication date: March 10, 2022

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1. Product overview

1.1 Product description

In charcuterie, thin-cut sausages cover a wide range of products: knacks (Box 1), frankfurters, Strasbourg sausages, cervelas (figure 1 ). If fine paste is used in a mixture with marquants, it can be used to make certain cooked sausages, galantine, etc. Technically speaking, thin-crust sausages are made using cold emulsion technology

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