1. Product overview
1.1 Product description
In charcuterie, thin-cut sausages cover a wide range of products: knacks (Box 1), frankfurters, Strasbourg sausages, cervelas (figure
1
). If fine paste is used in a mixture with marquants, it can be used to make certain cooked sausages, galantine, etc. Technically speaking, thin-crust sausages are made using cold emulsion technology
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Product overview
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