2. Cold emulsion technology

2.1 Composition

Products manufactured using cold emulsion technology are thin-cut emulsified charcuterie products, most of which are stuffed into natural or artificial casings. They have undergone a technological treatment that ensures their physical and microbiological stability over time, which is short or medium for pasteurized products, and long for appertized products. There are many different forms of presentation, depending on the size of the product, the type of casing used and the presence or absence of markings.

Regional products with a superiority label and/or an official sign of quality also have a typical, traditional character that makes them essential elements of French charcuterie.