Sausages are one of the main protagonists of sandwiches and a regular part of the diet of many Spaniards. But have you ever wondered where they come from? At César Nieto we are experts in Spanish gastronomy and in our store we offer a wide variety of high quality meats and sausages. In this post, we reveal the activities that take place in a sausage factory.
Behind the scenes of a sausage factory: A process in many steps
Before the sausages end up on the plates and in the mouths of Spaniards, there is a long production process involving many steps. Many things have to be taken into account so that the final product stands out for its aroma and flavor. A traditional, artisanal process helps to guarantee a high quality, natural product.
Opting for excellent quality raw materials
The first and most important step is to use the best raw materials. For sausages to be of high quality and taste excellent, it is essential that only the best meat is used in their production. As for the ingredients of the sausages, this can vary according to the type produced. For example, chorizo traditionally contains minced pork, and in some cases, also beef.
At César Nieto, we are committed to handmade products of exceptional quality. This allows us to guarantee that all our products are not only of high quality, but also have an excellent taste. Our pigs are raised in the foothills of the Sierra de Gredos in optimal conditions of animal welfare and are fed naturally.
Raw Material Preparation and Meat Processing
This process refers to the preparation of the meat for further processing. Steps include, for example, deboning the meat, mincing, grinding and mixing. This transforms the meat into a uniform mass.
Other necessary ingredients, such as spices and seasonings, are also added, depending on the type of sausage and the specific recipe. This step is very important to ensure that the sausages are full of flavor.
It is essential to maintain the highest levels of hygiene throughout the process and to refrigerate the meat properly so that it remains at the right temperature at all times. It is the only way to keep the meat at the right temperature.
Behind the scenes of a sausage factory: Stuffing
After the meat has been prepared and processed, it is time to make the sausage. This means stuffing the natural or artificial casings with the prepared mixture. This step can be done manually or automated as well. Of course, before stuffing the casings, it is essential to make sure that the casings are well washed.
Behind the scenes of a sausage factory: Cooking or smoking
Once they have been stuffed, the products are usually subjected to a cooking or smoking process, or sometimes even both. This step depends on the type of sausage. Chorizos, for example, are almost always cooked in the process of their production. This is due to several reasons: it helps to give it a firm consistency and is important to ensure its food safety. In addition, this step also improves the flavor of the final product.
Behind the scenes of a sausage factory: Drying
The next step is drying the product. In this process, the sausages are placed in dryers at a higher temperature. In this way, the products can lose their water. This step not only helps to develop the flavor of the sausages, but also guarantees better preservation.
The drying process can vary according to the type of sausage. Sometimes it can take several weeks or months to complete. Specialized equipment is used and requires experience and knowledge to ensure the production of safe, high quality products.
Behind the scenes of a sausage factory: Packaging and preservation
Once the drying process is complete, it is time for the last step in the process. The sausages are packaged, labeled and ready for consumption. For the product to be one hundred percent fit for consumption, it is important to store it correctly so that the flavor is not altered and the food does not spoil.
The correct storage conditions depend on the product. Smoked products, such as sausages and salami, can normally be stored outside the refrigerator, but fresh products, such as mortadellas, should be kept in the refrigerator. Factors such as humidity and direct sunlight should also be taken into account.
Discover the best sausages with César Nieto
Now that you’ve learned so much about the production process and the activities that take place in a sausage factory, you’ve probably become hungry. But don’t worry, at César Nieto we offer you a wide range of different sausages, with which we are sure to satisfy your tastes.
Our products have been developed over generations and are handmade according to the original recipe of our masters. For example, we offer whole and half chorizos and salchichones, as well as sliced Iberian chorizo or sliced lomo de cebo, among many other products. Visit our website today and discover our wide range of traditional sausage products that stand out for their flavor and high quality.
