Sausages - Import export

HOT-DOG MACHINE 4 SPIKES - Glass cylinder - 4 skipes for bread,

It's a Lyonnaise recipe that dates back to the beginning of the 19th century. It was made from lean pork (50%) and beef (50%). The defatted meats are only very finely chopped and supplemented with small cubes of back fat (pork belly). It is stuffed into a natural double casing and dried for 5 to 6 weeks.

In the meat, sausage and derived product sector, the control of food safety combined with use-by-date (DLC) optimisation are decisive factors in the choice of your packaging.