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Georges SOLIGNAT: Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La-Roche-sur-Foron, France
INTRODUCTION
Charcuterie products are extremely diverse, especially when you consider the "sausage" category. In fact, this technological field covers both coarse and fine minced products, fresh or steamed/smoked or cooked products, products of widely differing sizes, and so on.
We present here only two categories of products that are quite similar: fresh sausages for grilling (Toulouse sausages, merguez, chipolatas) and steamed, possibly smoked, sausages or sausages for cooking, such as Morteau or Montbéliard sausages, Savoy diots and so on.
This 82,000 t/year unit (FICT, 2002), out of a total charcuterie output of 1,270,000 t, is growing steadily, partly because of the diversity of choice it offers, and partly because of the "convenience" aspect for the consumer.
The basic meat materials, the main processing methods and the ingredients and additives have been presented in previous articles. , , . For further information, please refer to this document.
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Delicatessen products
Fresh sausages for grilling, roasting...
