We offer :

Franchisee Compatibility Analysis - Franchisor
Siting study - Catchment area
Feasibility Study - Competition
Financial Business Plan
Investment & Financing
Budget & Cash Flow
Training and training (e-learning) ante-installation and after
General consulting services: marketing, legal,
Equipment and Layout of the premisesnalyse compatibilite Franchise - Franchiseur

Animation of the network

Press & National Communication

 

List of products

The meat can be of bovine, porcine or sheep origin, it can be processed using spices, herbs or additives and finally smoked or dried to enhance the taste and flavor. One of the main differences between cured meats is the presence or absence of a casing, which divides them into cured and uncured meats.

  1. fresh sausages: this is the case for sausages whose meat has not undergone any treatment or transformation after stuffing, such as sausage or salami;
  2. cooked sausages: before or after stuffing, the meat undergoes a cooking process. These include sausages such as frankfurters, mortadella and pork trotter;
  3. Dried or smoked sausages undergo a drying or smoking process after being stuffed into animal or plastic casings.