Delicatessen products - Raw divided products: sausages

Charcuterie products are extremely diverse, especially when you consider the "sausage" category. In fact, this technological field covers both coarse and fine minced products, fresh or steamed/smoked or cooked products, products of widely differing sizes, and so on.

We present here only two categories of products that are quite similar: fresh sausages for grilling (Toulouse sausages, merguez, chipolatas) and steamed, possibly smoked, sausages or sausages for cooking, such as Morteau or Montbéliard sausages, Savoy diots and so on.

This 82,000 t/year unit (FICT, 2002), out of a total charcuterie output of 1,270,000 t, is growing steadily, partly because of the diversity of choice it offers, and partly because of the "convenience" aspect for the consumer.