Boiling kitchen

In the boiling kitchen Head butcher Michael produces all product varieties, which at some time in their process have to be boiled.
These are mainly the light aspic products as well as a large variety of boiled ham.
These are “injected” and “sprayed” with spices or vegetable stock. A similar process as in the treatment of raw ham.

They do not ripen further as raw ham, but are boiled in over sized boiling cabinets.

After a final controlled cooling-down, these hams are now ready for packing. In the manufacturing of fat reduced aspic products, cut or diced boiled ham, together with pickled vegetables and warm gelatine, is filled into the appropriate casings.

The large product range varies from crunchy vegetables in aspic, tender chicken and turkey with paprika to ham with mushrooms. Finally, a cold water bath is used to set the gelatine.

A clear firm sausage is now created. Like all other Astro products, these can be packaged in slices or as a whole sausage.