DOCSLIB.ORG

Raw Sausage & Raw Cured Meat Products

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Raw Sausage & Raw Cured Meat Products RAW SAUSAGE & RAW CURED MEAT PRODUCTS PRODUCT CATALOGUE RAW SAUSAGE & CONTENTS RAW CURED MEAT PRODUCTS Naturally ripened raw sausages and raw cured meat products that are fermented over long periods of time are among the most sophisticated meat products around. Statistics published by the German RAW SAUSAGE 04 Butchers’ Association show that the average German eats five kilograms of raw sausage a year – and prefers salami, mettwurst and teewurst. Seasoning 05 Firm or spreadable, cold-smoked or air-dried, with or without edible mould – RAPS develops all Raw sausage – firm 06 solutions needed for every end product. Originally created because of their long shelf-life, these Raw sausage – spreadable 08 products are today enjoyed primarily for their fine flavour and aroma. Production methods have been Raw sausage – thin-calibre 10 refined over time, but raw sausage production remains the ultimate discipline of the butcher’s trade. Raw sausage production technology 12 What matters is the balance between raw materials, additives and the maturing process – we at RAPS take care of the rest. Starter cultures 14 TRADITION AND TECHNOLOGY FOR THE ULTIMATE QUALITY Technical aids 17 Modern raw sausage and raw cured meat production is based on traditional craftsmanship and Sausage casings 18 sophisticated technology. Our years of expertise in raw sausage production has enabled us to develop a wide range of products for making raw sausages. We constantly evolve and are always developing new raw sausage innovations. From specially designed starter cultures which we RAW CURED MEAT PRODUCTS 20 purchase from our own technology development centre in Austria, to exceptional seasoning blends, to high-quality sausage casings that give the product its final shape – this comprehensive product Seasoning 21 catalogue focusing on raw sausage and raw cured meat products contains everything you need to make manufacturing these meat products easy and safe, helping you to create flagship products Starter cultures 21 that look, taste and smell superb. NOTES & INDEX 22 2 3 RAW SAUSAGE SEASONING Firm, spreadable or thin-calibre: our wide range of seasoning styles encompasses · Seasoning perfect additions to every variety of raw sausages. We only use the very best raw · Raw sausage production technology materials for manufacturing our seasoning; it’s the only way to achieve quality you · Starter cultures can taste. · Technical aids · Sausage casings A QUESTION OF FLAVOUR The primary difference between the many and various regional raw sausages is the flavour. You can give any kind of raw sausage an unmistakable touch using our wide range of seasoning styles. Our seasonings contain all of the necessary sugars and GDL you need, which guarantee a reliable, efficient production process. Our seasonings contain only the additives you actually need, which means no unnecessary allergens and often no flavour enhancers. Furthermore, we only ever use the very best quality raw materials and the high standard of our seasonings will be reflected in your end-product. RAPS has an appropriate seasoning in its range for every application and every regional preference, and also covers all of the common production processes. BENEFITS · Custom solutions for diverse products · Cultures to suit every seasoning · Most products without declarable EU allergens · Rounded, balanced flavour 5 RAW SAUSAGE RAW SAUSAGE FIRM FIRM ITEM Product Name INGREDIENTS COLOUR DOSAGE PACK siZE CULTURE* E-NUMBERS Firm raw sausages like salami and cervelat are among the most FLAVOUR popular classics, every slice of which is a delight with its hearty flavour, 1038576-001 SALAMI SPRINT CL Pepper, coriander beige 10 g / kg bag, 1 kg E 301 accentuated perfectly by our seasoning. Sprint BIOSTART 1000120-003 SALAMI SPRINT WITHOUT GDL Pepper, coriander beige 10 g / kg bag, 1 kg E 301, E 621 Sprint BIOSTART 1701586-001 SALAMI SUPER CL Pepper, coriander beige 10 g / kg bag, 1 kg E 301 Plus Sprint BIOSTART BIOSTART 1000126-002 SALAMI SUPER WITHOUT GDL Pepper, garlic beige 12 g / kg bag, 1 kg E 301, E 621 Sprint Contains: LACTOSE BIOSTART 1000152-002 SALAMI WESTA-MIX WITHOUT GDL Pepper, juniper, beige 12 g / kg bag, 1 kg E 301, E 621 ITEM Product Name INGREDIENTS COLOUR DOSAGE PACK siZE CULTURE* E-NUMBERS Plus Sprint Contains: LACTOSE rum FLAVOUR BIOSTART BIOSTART SEASONINGS WITHOUT GDL The seasonings already contain sugars. Starter cultures and nitrite curing salt need to be added for the maturing process. 1705362-001 MIX FOR CHORIZO Paprika, chili, red 23 g / kg bag, 1 kg E 300 Maturing is done using glucono-delta-lactone. To achieve the flavour typical of raw sausage, we also Plus SEASONINGS WITH GDL pepper, garlic, recommend using slow-maturing starter cultures in addition to the GDL maturing process. herbs BIOSTART 1091041-001 PURELINE SALAMI BASIC Pepper beige 9 g / kg bag, 1 kg E 301 1000102-003 SUPERQUICK CW WITH GDL Pepper, juniper, beige 12 g / kg bag, 1 kg E 300, E 575 Plus Sprint Plus WITHOUT GDL rum BIOSTART BIOSTART BIOSTART 1000111-001 ROTBLOCK M WITHOUT GDL Pepper, coriander beige 10 g / kg bag, 1 kg E 301, E 621 1000100-003 SUPERQUICK GOLD WITH GDL Pepper, nutmeg beige 12 g / kg bag, 1 kg E 300, E 575 Plus Sprint Plus Contains: MUSTARD / LACTOSE BIOSTART BIOSTART BIOSTART 1000113-003 ROTBLOCK SUPER Pepper, coriander beige 10 g / kg bag, 1 kg E 301, E 621 1000118-002 SUPERQUICK ITALIA WITH GDL Pepper, typically beige 14 g / kg bag, 1 kg E 301, E 575 Plus Sprint Plus Contains: LACTOSE strong Italian BIOSTART BIOSTART flavouring BIOSTART 1038961-002 SALAMI ITALIA CL Pepper, parsnip, yellow 10 g / kg bag, 1 kg E 301 1000109-007 SUPERQUICK TOP WITH GDL Pepper, nutmeg, beige 15 g / kg bag, 1 kg E 300, E 575, Plus Sprint Plus typically strong onion E 621 Italian flavouring BIOSTART BIOSTART BIOSTART 1000110-001 SALAMI ITALIA WITHOUT GDL Pepper, typically yellow- 12 g / kg bag, 1 kg E 301, E 621 Plus Sprint Contains: MUSTARD strong Italian ish flavouring BIOSTART BIOSTART 1038960-001 SALAMI MILD CL Pepper, onion, beige 8 g / kg bag, 1 kg E 301 Plus Sprint garlic information BIOSTART BIOSTART In firm sausages, particles of meat and fatty tissues are bound together 1000112-001 SALAMI MILD FRENCH STYLE Pepper, mild sea- yellow- 12 g / kg bag, 1 kg E 301, E 621 Plus Sprint by dissolved meat protein in the course of maturing. When the protein is WITHOUT GDL soning ish Contains: MUSTARD BIOSTART BIOSTART dissolved, a film is created which is denatured as a result of acidification (≥ pH 5.3), making the sausage firm for slicing. 1000115-002 SALAMI MILD WITHOUT GDL Pepper, juniper, beige 10 g / kg bag, 1 kg E 300, E 301 Sprint rum BIOSTART 1000117-003 SALAMI QUICK WITHOUT GDL Pepper, onion beige 10 g / kg bag, 1 kg E 300, E 301, Sprint E 621 BIOSTART 6 * Our recommended starter culture for each seasoning. Other combinations are also possible – ask your RAPS consultant if you have any questions. NO E-NUMBERS SUBJECT TO DECLARATION NO ALLERGENS SUBJECT TO DECLARATION NO ADDED FLAVOUR ENHANCERS 7 RAW SAUSAGE RAW SAUSAGE SPREADABLE SPREADABLE ITEM Product Name INGREDIENTS COLOUR DOSAGE PACK siZE CULTURE* E-NUMBERS Spreadable raw sausage is available in an enormous range of varieties FLAVOUR ranging from coarse to fine. RAPS seasonings give each one of them its characteristic flavour. FINE METTWURST / TEEWURST The seasonings already contain sugars. Starter cultures and nitrite curing salt need to be added for the maturing process. WITHOUT GDL 1000158-002 PRIMASOFT Pepper, paprika, red 10 g / kg bag, 1 kg E 300, E 301, Duo rum E 621 BIOSTART 1000168-002 PRIMETTI OZG Paprika, pepper, red 8 g / kg bag, 1 kg E 301 Duo nutmeg BIOSTART COARSE METTWURST / ONION Maturing is done using glucono-delta-lactone. To achieve the flavour typical of raw sausage, we also ITEM Product Name INGREDIENTS COLOUR DOSAGE PACK siZE CULTURE* E-NUMBERS recommend using slow-maturing starter cultures in addition to the GDL maturing process. FLAVOUR METTWURST WITH GDL The seasonings already contain sugars. Starter cultures and nitrite curing salt need to be added for the 1000179-001 FRESH METTWURST / Pepper, nutmeg, beige 6 g / kg bag, 1 kg E 300, E 575, COARSE METTWURST Duo maturing process. RAW BEEF SAUSAGE caraway E 621 WITHOUT GDL BIOSTART 1000186-002 COARSE SPREADABLE Pepper, nutmeg, reddish 10 g / kg bag, 1 kg E 300, E 301 1000147-003 ONION SAUSAGE + GDL Onion, pepper, beige 12 g / kg bag, 1 kg E 300, E 575 Duo Classic caraway METTWURST CL coriander, caraway BIOSTART BIOSTART 1000166-003 METT-MAX WITHOUT GDL Pepper, caraway, beige 9 g / kg bag, 1 kg E 300, E 301, 1000107-001 SUPERQUICK SM WITH GDL Pepper, nutmeg, beige 8 g / kg bag, 1 kg E 300, E 575, Classic Duo paprika E 621, E 627, caraway E 621 BIOSTART E 631 BIOSTART 1000175-001 PRIMAMETT WITHOUT GDL Pepper, ginger, beige 8 g / kg bag, 1 kg E 301, E 621 Classic nutmeg, caraway, onion BIOSTART 1000195-003 SPREADABLE METTWURST Pepper, caraway, brownish 12 g / kg bag, 1.2 kg E 300, E 301, Maturing is done using glucono-delta-lactone. To achieve the flavour typical of raw sausage, we also Classic FINE METTWURST / TEEWURST SUPERSOFT WITHOUT GDL nutmeg, smoky E 415, E 621 recommend using slow-maturing starter cultures in addition to the GDL maturing process. Contains: MUSTARD BIOSTART WITH GDL 1000150-005 AM 8 WITH GDL Paprika, pepper, red 10 g / kg bag, 1 kg E 301, E 575, Duo Eel smoke mettwurst eel smoke flavour, E 621 rum BIOSTART The seasonings already contain sugars. Starter cultures and nitrite curing salt need to be added for the 1001569-002 SM 11 WITHOUT ADDED MSG – Paprika, rum reddish 8 g / kg bag, 1 kg E 301, E 575 ONION METTWURST Duo maturing process.
Load more

Recommended publications
  • Facultad De Veterinaria Evaluación De Diversas Características
    Facultad de Veterinaria Departamento de Higiene y Tecnología de los Alimentos Evaluación de diversas características responsables de la calidad de los chorizos elaborados en México Memoria presentada por Roberto González Tenorio Para obtener el grado de Doctor en Ciencia y Tecnología de los Alimentos Director Dr. Javier Mateo Oyagüe Codirectores Dra. Irma Caro Canales Dr. Alfonso Totosaus Sánchez León, España. Octubre 2011 Esta Tesis Doctoral estuvo financiada mediante los fondos obtenidos de: Beca del Programa de Mejoramiento del Profesorado (PROMEP) que otorga la Secretaría de Educación Pública (SEP) mediante la Subsecretaría de Educación Superior (SES), México. Convocatoria 2008. Folio No. UAEH-112. Recursos de apoyo a la investigación del Departamento de Higiene y Tecnología de los Alimentos de la Universidad de León. i ii AGRADECIMIENTOS: A mis directores de Tesis: Dr. Javier Mateo Oyagüe, Dra. Irma Caro Canales y Dr. Alfonso Totosaus Sánchez, por brindarme la confianza y la oportunidad de iniciarme y conducirme en el campo de la investigación, por sus valiosos e invaluables conocimientos recibidos durante este tiempo. En especial al Dr. Javier Mateo y a la Dra. Irma Caro, quienes más que mi directores se han convertido en grandes amigos y de quienes he recibido en todo momento mucho más que un gran apoyo profesional, por sus invaluables enseñanzas, ayuda en diversos ámbitos y su amistad, muchas gracias. A todos los profesores del Departamento de Higiene y Tecnología de los Alimentos que en su momento contribuyeron a mi formación profesional, en especial a los doctores: José María Zumalacárregui, María Mercedes López, José María Fresno, María Josefa González, Miguel Prieto y María Luisa Sierra.
    [Show full text]
  • PPI for Meats, Poultry, and Fish
    PPI for Meats, poultry, and fish Nov 13, 2019 2 https://www.GetArgon.io 3 PPI (historical) for meats, poultry, and fish PPI or Producer Price Index (also known as wholesale price index) for meats, poultry, and fish. PPI data is normalized with price for 1982 = 100. The PPI value presented here is the average of the monthly value for each year. Includes the following: meats, beef and veal products, fresh or frozen, beef, fresh/frozen variety meats, not canned or made into sausage, made in slaughtering plants, veal, fresh or frozen, not canned or sausage, made in slaughtering plants, beef, fresh/frozen whole/half carcass, not canned or made into sausage, misp, beef, fresh/ frozen, primal and subprimal cuts, made in slaughtering plants, lamb/mutton, fresh or frozen, not canned or made into sausage, made in slaughtering plants, pork products, fresh, frozen, or processed, except sausage, pork, fresh/ frozen, unprocessed, all cuts, except sausage, made in slaughtering plants, pork, processed or cured, not canned or made into sausage, pork, processed or cured, not canned or made into sausage, made in slaughtering plants, pork, processed or cured, not canned or made into sausage, mfpc, pork, sweet-pickled, dry-cured, or dry salt, not canned or made into sausage, mfpc, smoked hams and picnics, excluding canned, made from purchased carcasses, smoked slab bacon, made from purchased carcasses, smoked sliced bacon, made from purchased carcasses, other smoked pork, not canned or made into sausage, made from purchased carcasses, boiled ham, barbecue pork,
    [Show full text]
  • Inhaltsverzeichnis
    Inhaltsverzeichnis Die Herstellung von Gewürze 118 N aturgewürze 118 Fleisch- und Kochsalz 123 Nitritpökelsalz 124 Wurstwaren Salpeter 124 Nitrosamine in Lebensmitteln 124 Lebensmittelrecht Mischgewürze 125 Lebensmittelgesetz 38 Extraktgewürze 126 Fleisch-Verordnung 39 Naturdärme 126 Anlage 1 zurFl.-VO 43 Rinderdärme 127 Anlage 2 zur Fl.-VO 49 Schweine-und Schafsdärme 127 Anlage 3 zur Fl.-VO 51 Schweinemagen als Kombinationsmöglichkeiten Wursthülle 127 der wichtigsten Zusatzstoffe 54 Schweineblasen 128 Nitritverordnung 54 Pferdedärme 128 Leitsätze für Fleisch und Kunstdärme 128 Fleischerzeugnisse 56 Kennzeichnung von verpackten Technologie 129 Lebensmitteln 108 Räuchern 132 Herkunftsbezeichnung Räuchermaterialien 133 Diätwurstwaren Kaltrauch 133 Fettarme W urstwaren Heißrauch 134 Lebensmittelrecht ^ Katenrauch 135 Gewürzgeschmack JJQ Räucheranlagen 135 Salzgeschmack Bindevermögen 111 Fremdwasserzusatz 111 Haltbarmachung 111 Fettarme Wurst in Dosen 111 Sterile Kunstdärme Produktionsverlust 112 Fleischwaren 137 Farbbildung und Farbhaltung 112 Rohstoffe 137 Rezepte ^ Pökelstoffe 138 Verkaufsstrategie Fettarme Rohwurst 113 Rohe Schinkenarten 138 Fettarme Brühwurst 114 Knochenschinken 138 Hochsalzung 114 Gekochte Schinkenarten 139 Entsalzung 114 Technologie zur Herstellung Rohstoffe 116 von Pökel-und Räucherwaren 139 Fleischauswahl 116 Pökeln 139 PSE- und DFD-Fleisch 117 Pökelräume 140 11 http://d-nb.info/881270733 Pökelgeräte 140 1014 Kochschinken 155 Pökelverfahren 141 1015 Kochschulter 155 Trockenpökelung 142 1016 Pökelbrust 156 Pökeln
    [Show full text]
  • 1,500 Types of Sausage 1 Scalded - Put Into Boiling Water and Heat~ to Taste - a Range Which Includes Frankfurter and Wiener
    1,500 Types of Sausage 1 Scalded - put into boiling water and heat~ to taste - a range which includes Frankfurter and Wiener. The latter takes its name from a Wurst citizen of Berlin, who had nothing to do with Austria's capital. The sausage his inventive mind Did you know that strict German laws affecting thought up is rather like a Frankfurter. trade descriptions allow only Frankfurters fr0m WeiBwurst, another sea lded sausage, comes Frankfurt to be called Frankfurter? That in fr0m Munich, and is fat and greyish-white !n Germany a Hamburger is a citizen of Hamburg, ool0ur. Bockwurst is found almost everywhere, not a piece of minced beef - which in Germany and is recognisable by its short, fat sha@e. is called a Deutsches Beefsteak? That the Ger­ Bratwurst, originally a product of Ni.irnberg, is mans eat much more pork than any other now popular throughout Germany. When grilled meat? Orthat some Germans find the idea over an open fire it is called Rostbratwurst. 0f eating lamb somewhat distasteful? 2 Boiled (eaten cold): the two best-known Buying meat is no problem in Germany; in fact boiled varieties are Leberwurst (liver sausage), a meat can even be bought at an inn. Many older soft sausage easy to spread on bread, and inns, especially •in the soutli, have their own Blutwurst (something like black pudding) butcher's shop in one part of the building, which is often heavily spiced. which is then called a Gasthaus-Metzgerei. 3 Smoked: smoked sausages are mostly lean It is Wurst - the huge range of German cold and rather dry, with good keeping qu.i lities.
    [Show full text]
  • Own Farm from Kujawy
    ZAKŁADY MIĘSNE VIANDO ZAKŁADY MIĘSNE VIANDO AZpAKŁApetDiYt MIĘSNEe for VIANDO more Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Own farm from Kujawy Product Catalogue Loc at ion From Polish Kujawy Viando’s headquarters are located in Radojewice near Inowrocław. At the heart of beautiful Kuyavia we breed our own pigs and produce delicious Polish sausages. 2 nowy viando zuzia.indd 2 2014-03-18 17:02:31 We are a family business. We believe that what we eat affects the quality of our lives. We have been operating on the Polish market for over 20 years. 3 nowy viando zuzia.indd 2 2014-03-18 17:02:31 Distribution GENERAL OFFICE Gdańsk MEAT PLANT ZAKŁADY MIĘSNE VIANDO SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYOTWA RADOJEWICE 54 Szczecin 88-101 INOWROCŁAW Toruń NIP 556-268-63-47 PHONE +48 52 567 59 69 Inowrocław FAX +48 52 567 59 69 Poznań Warszawa MOBILE +48 664 024 653 www.viando.pl [email protected] Wrocław Katowice EXPORT OFFICE Kraków MEAT PLANT ZAKŁADY MIĘSNE VIANDO SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYOTWA RADOJEWICE 54 88-101 INOWROCŁAW NIP 556-268-63-47 PHONE +48 52 567 59 69 FAX +48 52 567 59 69 MOBILE +48 600 440 097 www.viando.pl [email protected] www.viando.pl PhD MAGDALENA SZCZUPAK-WOŹNICZKA KRZYSZTOF WOŹNICZKA ZBIGNIEW MAKULSKI PROCURATION HOLDER MANAGING DIRECTOR SALES DIRECTOR mobile.: +48 48 604 458 476 mobile.: +48 600 434 340 mobile.: +48 604 498 515 phone.: +48 52 567 59 53 phone.: +48 52 567 59 93 e-mail: [email protected] fax.: +48 52 567 59 53 fax.: +48 52 567 59 53 e-mail: [email protected] e-mail: [email protected] 8 4 2014-03-18 17:03:01 nowy viando zuzia.indd 8 Cer t i f i c a t e s High quality and excellent taste of VIANDO products have been awarded many times.
    [Show full text]
  • Mall För Sammanläggningsavhandlingar
    Food and Rurality in Europe Economy, Environment and Institutions in Contemporary Rural Europe Editor Paulina Rytkönen COMREC Studies in Environment and Development 10 Södertörns högskola SE-141 89 Huddinge www.sh.se/publikationer Printed by Elanders Tryckeri AB, Vällingby 2014 Cover: Anders Bäckström Cover Photo: Marie Lönneskog Hogstadius ©The authors COMREC Studies in Environment and Development No. 10 ISBN978-91-975017-9-8 ISSN 1652-2877 Contents 1. Food and rurality - Economy, environment and institutions in contemporary rural Europe ........................................................................... 1 Paulina Rytkönen 2. Indigenous species, traditional and local knowledge and intellectual property rights............................................................................................. 29 Alexander Wirsig, Adriano Profeta, Anna Häring, Roman Lenz, and Wolfgang Heisrath 3. Place based branding and localized agri-food systems in Cantabria and Gotland ....................................................................................................... 65 Paulina Rytkönen 4. Direct selling in Italy: a marketing strategy to promote localized agro- food systems. ............................................................................................ 105 Laura Aguglia and Christina Salvioni 5. Strategies to promote local food production and rural development: The case of Jämtland cheese ............................................................................ 129 Madeleine Bonow 6. Local agri-food products of
    [Show full text]
  • Listeriose Und Toxoplasmose Sicher Essen in Der Schwangerschaft
    Listeriose und Toxoplasmose Sicher essen in der Schwangerschaft Lebensmittelinfektionen durch Listerien und Toxoplasmoseerreger sind Backen und bei der industriellen Erhitzung werden die Erreger zerstört, für die meisten Menschen harmlos. In der Schwangerschaft sind sie wenn das Lebensmittel auch im Inneren mindestens zwei Minuten über selten. Sie können aber dem ungeborenen Kind schaden. Deshalb gibt es 70 Grad heiß war. Listerien können sich auch in gekühlten Lebensmitteln für Schwangere einige besondere Empfehlungen. Die wichtigste lautet: vermehren. Daher am besten nur kleine Mengen kaufen und die Produkte Essen Sie keine rohen Lebensmittel vom Tier, vor allem keine Produkte rasch verbrauchen. aus Rohmilch, kein rohes Fleisch oder rohen Fisch! Beim Kochen, Braten, Hier können Sie zugreifen: Diese Lebensmittel besser nicht essen oder vor dem Tipps für Auswahl, Einkauf, Lagerung und Zubereitung Essen ausreichend erhitzen. Hier kommen manchmal Listerien oder Toxoplasmoseerreger vor. Milch, Milchprodukte und Käse Milch und Milchprodukte aus pasteurisierter oder • Rohmilch und alles was daraus hergestellt wärmebehandelter Milch sind die richtige Wahl. wurde. Sie erkennen die Produkte an dem m o c Verbrauchen Sie die Produkte nach dem Öffnen Hinweis „Rohmilch“ oder „Vorzugsmilch“. a li o in 2--3 Tagen. Nur lange gereifter Hartkäse aus Rohmilch t o F / t ist unproblematisch. u c Essen Sie harte und feste Käsesorten und : o t o F schneiden Sie die Rinde vor dem Essen sorgfältig • halbfester Käse mit Blauschimmel, F o to : Pe ab. Kaufen Sie Käse am besten am Stück. Wenn es z. B. Gorgonzola te r M ey Käseaufschnitt sein soll, dann lassen Sie sich kleine er, aid • Käsesorten mit klebriger rot-gelber Rinde Mengen frisch aufschneiden.
    [Show full text]
  • Catering Menu
    Appetizer Trays Dessert Trays International Sausage & Cheese All trays 5 person minimum Platter Fresh-Baked Cookies - $1.75 A selection of European-style sausages Assortment of chocolate chunk, oatmeal JJ that includes Polish kielbasa, Ukrainian raisin and sugar cookies. kielbasa, German hunter sausage & veal Fresh-Baked Cookies & Brownies International & pork kabanos. Cheese selection $2.25 Delicatessen includes mild Dutch Edam, Ukrainian Assortment of chocolate chunk, oatmeal Abbatsky, NY State cheddar, Polish raisin, sugar cookies, chewy Rocky Road & Catering Holldamer, Ukrainian smoked Swiss. chocolate chip brownies. $4.75 per person, 5 person Polish-Style Cheese Cake - $2.50 Menu minimum A dense ricotta cheese cake with peaches Polish Marble Cake - $2.5 International Sausage, Salami & Delicious, light marble cake Cheese Platter Assorted Cakes Tray - $2.50 A selection of European-style sausages & Our marble cake, ricotta cheese cake & salamis that includes Polish kielbasa, chewy brownies 174 Pike Street Ukrainian kielbasa, German hunter (in between Dad’s & the sausage & veal & pork kabanos, What Makes us Laundromat) German Cerevlat salami, Paris salami, Port Jervis, NY Genoa salami. Cheese selection includes Unique? (845)858-1142 mild Dutch Edam, Ukrainian, Abbatsky, We start with the finest, freshest NY State cheddar, Polish Holldamer, ingredients such as our in-house roasted, We Accept All Major Credit Ukrainian smoked Swiss. seasoned top round, authentic Polish Cards $5.00 per person, 5 person kielbasa, delicious Polish ham, imported Delivery Can be Arranged, minimum cheeses and the best homemade stuffed Port Jervis, Matamoras and International Cheese Platter cabbage in Tri-States. All of our meats are Immediate Surrounding Area Choose from our 28 cheeses to make it from smaller processors and in some cases still made by hand, such as our delicious Tuesday – Friday, 9AM – 6PM your own! Saturday 9AM – 5PM $4.25 per person, 5 person minimum Forest Pork Store offerings.
    [Show full text]
  • Chapter 18 : Sausage the Casing
    CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage.
    [Show full text]
  • Zone State Number of Products Region 1
    Zone State Number of Products Region 1 Region 2 Region 3 Region 4 Region 5 Zone 1 FL 5—14 $18.45 $19.74 $ 33.05 $39.99 $46.25 Zone 2 AL, GA, KY, NC, SC, TN, VA 15-24 $21.15 $23.45 $ 41.39 $49.99 $56.23 Zone 3 AR, CT, DE, Il, IN, LA, MA, MD, ME, MI 25-34 $24.29 $27.55 $ 54.95 Call for rates MN, MO MS, NH, NJ, OH, PA RI, VT, WV 35-44 $26.95 $31.25 $ 64.85 Zone 4 NY, WI, IA, NE, KS, OK, TX 45-54 $45.20 $51.85 $ 99.55 Zone 5 WA, MT, ID, NV, UT, WY 55-64 $46.70 $55.95 $109.45 If ordering Can items and non-perishables only please call for shipping rates . Billing Address Ship to: (If different from billing address) Name________________________________________________ Name _______________________________________________ Add. _________________________________________________ Add.________________________________________________ City, State _____________________________________________ City State _____________________________________________ Daytime Phone # _______________________________ Greeting for gift card : __________________________________________________________________________________________________ Package Total ___________ Payment Information Shipping ___________ ___ Visa ___ MC ___Discover ___ American Express *Additional Surcharge ___________ Gift Certificate No. ____ ( Please enclose certificate with order) Order Total ___________ ___ ___ ___ ___-___ ___ ___ ___-___ ___ ___ ___-___ ____ ___ Exp Date __________ X____________________________________________________ Please sign here Thank you for shopping with Geier’s Sausage Kitchen. Here is some helpful information to make shipping with Geier’s easy, enjoyable and risk free. All orders (except AK & HI) ship UPS 1-3 day service. Shipping and handling charges are determined by (A) region—your State and (B ) product quantity of order.
    [Show full text]
  • WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED
    WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED DESCRIPTION DESCRIPTION ALPENWURST FRANKFURTER - SPECIAL ANDOUILLE FRANKFURTER - SUPER AUFSCHNITT GARLIC BACON GARLIC & CHEESE BACON CHEDDAR GELBWURST BANGER GOETTINGER BARESSE GRISSWUERTEL BEER HAM BIERSCHINKEN HAM - BEER BIERWURST HAM - NIAGARA BLOOD HAUSMACHER LEBERWURST BOCKWURST HEADCHEESE BOEREWORS HOT DOG BOLOGNA HUNGARIAN BRATWURST HUNTER BRATWURST - BAUERN (FARMER) ITALIAN BRATWURST - BEER JAGDWURST BRATWURST - COARSE KABANOSSY BRATWURST - FINE KALBLEBERWURST BRATWURST - GERMAN KANTWURST BRATWURST - NUERNBERG KNACKER BRATWURST - OCTOBER STYLE KNACKER - EXTRA FINE BRATWURST - ROAST KNACKWURST BRATWURST - ROAST - FLAX SEED KOLBASSA BRATWURST - ROAST GARLIC KOLBASSA - HAM BRATWURST - THUERINGER KOREAN BBQ BRAUNSCHWEIGER KRAKAUER BREAKFAST LANDJAGER BREAKFAST - REDUCED SODIUM LINGUICA CAPICOLLA LUNCHEON MEAT CEVAPCICI LYONER CHABAY MEATLOAF CHORIZO MEATLOAF - BAVARIAN CHORIZO & LONGANIZA MENNONITE COCKTAIL SAUSAGES MERGUEZ DEBRECZINER METTWURST DEBRECZINER - CHABAY METTWURST - ONION DOMACA METTWURST - WESTFALIAN DUTCH ROOKWURST MEUNCHNER WIESSWURST EL PASTOR MORTADELLA EXTRAWURST KOENGLICH OCTOBERFEST FARMER PEPPERWURST FLEISCHWURST POLISH We can make a seasoning, or we can add binder and/or cure to make a complete easy to use unit! WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED DESCRIPTION DESCRIPTION PORCHETTA PRESSWURST RUEGENWALDER TEEWURST SAHNELEBERWURST SCHINKENSPECK SCHINKENWURST SCHLACKWURST SEJ - WITH ONION SMOKIE - BAVARIAN SREMSKA - HOT SREMSKA - SWEET SUJUK - HOT SUJUK - MILD SUJUK - TURKISH SULMTALER KRAINER SUMMER THURINGER ROTTWURST TONGUE TYROLER WEINER WEINER - CONEY ISLAND WEINER - REDUCED SODIUM WEINER - TOFU WIESSWURST WIESSWURST - MUENCHNER ZWIEBELMETTWURST We can make a seasoning, or we can add binder and/or cure to make a complete easy to use unit! .
    [Show full text]
  • Otto's Sausage Kitchen and Meat Market Catalog
    Otto's Sausage Kitchen and Meat Market Catalog Snacking Sausage: Sandwich Sausage and Salami: Pepperoni Sticks Otto’s Homemade Salami Extra Hot Pepperoni Bologna Chicken Pepperoni Hunter Sausage Landjeager Summer Sausage Fresh Sausage: Sandwich Meat: Liverwurst Medisterpolse – Danish Onion Sausage Otto’s Dry Cured Ham Braunschweiger (smoked Liverwurst) Bockwurst (Weisswurst) – fully cooked, made with Eggs, Milk, Pork and Veal Black Forest Ham Assorted Imported Salamis British Bangers – a pork sausage with a little spice Corned Beef Bulk Italian Sausage – sweet and spicy sausage with fennel seeds, great for spaghetti sauce Pastrami Chicken Sausage – fully cooked, has the perfect amount of spices and flavor Roast Beef Apple Chicken – fully cooked, made with apples, cinnamon, sugar Roasted Turkey Italian Chicken – fully cooked, Sweet and Spicy with Fennel seeds Smoked Turkey Tuscan Chicken – fully cooked, made with Sundried Tomatoes, Chianti wine, Basil, Oregano Cajun Chicken – fully cooked, our spiciest chicken sausage Homemade Salads: Bratwurst – a caraway sausage We have a selection of fresh salads available everyday, but not every salad is made. Each Italian Links – sweet and spicy Italian salad is hand tossed with fresh ingredients to make the most flavorful salads. Pork Links (Breakfast) – little breakfast sausage that is great with eggs Chicken Breakfast Links Potato Pesto and Sundried Tomato Bulk Pork Sausage – a great breakfast patty sausage Macaroni Szechuan Kielbasa – a fresh garlic sausage with Coriander and Nutmeg German Potato
    [Show full text]