When manufacturing sausage products we essentially do four things; comminute meat (comminute is a fancy word for reduction in particle size i.e. grinding, flaking, dicing or chopping), season the product, manipulate proteins and shape the product. How we perform these four activities produces the wide variety of sausage products available.

It’s not just baby boomers trying to defy the aging process; it’s the fresh foods they purchase and prepare. Shopping for meat and poultry is nothing like it once was when boomers were just youngsters, fascinated by the in-store butcher who chopped, ground and filleted primal cuts and whole birds to customers’ specifications.