Cutter

In the “raw sausage ” department everything literally revolves around the sausage!

The sausage meat is produced here in two stages. An automatic batch loader comes into operation in which fresh and frozen meat is weighed and mixed together.

The types of meat and its percentage used, depends on the recipe. The suitable mixed meat is finally chopped up in an over dimensional mixer, a so-called cutter.

Depending on product variant and quality stage, each sausage-mix must reach a designated characteristic grain and consistency.

For this task, “cutter master” Bernd needs to have the right feeling whether or not, the cutter needs another revolution to achieve the perfect grain. This feeling has been gained through many years of experience and intuition.

The ideal sausage mix is finally achieved through adding just the correct amount of spices, salt and enzymes.

There is now only one small step missing to complete the sausage: the filling.

The sausage is formed into its intended shape by injecting the sausage meat into its skin under vacuum pressure using a special machine called a filling syringe.

The company has a large range of various shape possibilities at its disposal. The skin decides the eventual shape of the sausage. Whether long or short, round or square, in flower form – this is where the form is decided.