Sausages

Meat products and processed meat, find great success among private labels. Consumers want affordable, convenient and great quality products. That is what private or white label products are primarily focused on. Private label manufacturers offer high quality, organic and premium production of their products. In recent decades private labeling has seen an increase in popularity and quality allowing private label products to compete with national brands. Meat production and processed meats like sausages, are on the rise and in demand, with a wide range of offers and variety from the manufacturers. Retailers and clients don't wish to settle for anything less than premium quality and private labels have only grown in quality production to satisfy the consumer demands.

Sausages are one of the oldest processed foods in the world and therefore they are considered a staple food item in so many cuisines. These chopped, processed meats, with flavorful seasonings, are packaged and formed into a specific shape. They are typically formed in a casing or sausage skin, that is often made from the intestine or synthetic material in current days. Producing and manufacturing sausages include food preservation techniques like curing, drying, smoking or freezing. By salting various tissues and organs like scraps, organ meats, blood, and fat to preserve them, sausages can be made or manufactured which they are then stuff into tubular casings made from the animal intestines, producing a cylindrical shape. In a broad sense we can identify different sausage types, for example: cooked sausages (hot dogs, Braunschweiger, liver sausage, goetta, scrapple, kishka); cooked smoked sausages (kielbasa, mortadella, Gyulai kolbász); fresh sausages (Boerewors, Italian pork sausage, siskonmakkara, breakfast sausage); fresh smoked sausages (Mettwurst, Teewurst); dry sausages (salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger, Slim Jims, summer sausage); Vegetarian sausage made of soya protein or tofu, herbs, spices.