The meat of cervelate consists of beef and bacon. The meat is very strongly reduced to cubes of a few millimeters. The mass is mixed with salt and pepper, almost frozen, and then placed in a porous artificial casing so that the moisture present can escape during drying. The sausages are hung to dry until they are firm enough to cut on the machine. In the past, this drying took up to two months. Nowadays, drying* is accelerated by adding certain bacteria to the dough. This makes the taste a bit more sour, but that is perceived as pleasant by consumers. The quality of a cut sausage is partly determined by the amount of meat present.
Price per piece.
ingredients: salt, coriander, pepper, mace, ginger, nutmeg, cardamom, chillies, majoran.