The dried sausage product group has always played a prominent role within Compaxo, and this is reflected in approximately 120 years of experience. In the past, Compaxo's sausage makers strove to stimulate the drying process in a variety of creative ways.Read more: Dried sausage products
Cervelat is characterized by its firm and dry structure, and belongs to the sausage varieties in which a preservation process has taken place beforehand. This product is recognizable due to its slightly sour taste, and is popular as a sandwich filling or snack.
Originally, after processing meat, butchers searched for a good use for the off cuts. By forming a sausage from this relatively large quantity of off cuts and subsequently drying it, the shelf life of the meat could be extended considerably. In this way, the sausage maker was able to guarantee sufficient meat in times of scarcity. The drying process leads to moisture being removed from the product, meaning that the longer the maturation process takes, the harder the sausage structure becomes. The sausages were hung up and dried until they were hard and therefore cuttable, which is where the Dutch name 'snijworst' (cutting sausage) comes from.
The product at Compaxo
The dried sausage product group has always played a prominent role within Compaxo, and this is reflected in approximately 120 years of experience. In the past, Compaxo's sausage makers strove to stimulate the drying process in a variety of creative ways.
Sausages were hung up in rooms in which fans were turning on the ceiling and the window was open. The resulting draft in the room promoted the maturation of the sausages. Later, sausages were hung up in dry, dark cellars, which were a deciding factor for the specific color of the product. In those days, modern techniques for determining the progress of the maturation process did not exist. The sausage makers assessed the products for firmness by hand, until the products were 'compact' enough. This is where the name 'Compaxo' later originated from. Today, Compaxo has techniques at its disposal to control the humidity and temperature in its cells in such a way as to promote conservation and consistent taste. Following the drying process, the products are smoked over natural beech wood chips. In this way, Compaxo aims to continue its traditions and guarantee the craftsmanship.
Compaxo offers this product in a variety of finished formats, from pre-sliced to semi-finished. There is also the possibility of choosing from a variety of flavorings, such as pepper, mustard and paprika.
Recommendations and facts
A special fact concerning the drying of sausages is that the surroundings are of crucial importance for the taste. Every location imparts a different maturation process, which means that Compaxo's cervelat is inimitable and can't be copied. This is comparable to the barrels in which wine is fermented. Here too, the barrel gives the wine a particular taste.