Snack:
From Salami to Beef Jerky
In the United States, the meat snack phenomenon began in the late 1970s with the introduction of beef jerky, a popular flavored dried meat snack. In contrast, in Europe, meat snacks appeared a bit later, often in the form of mini salamis or sticks, packaged in convenient individual portions. Before this, deli meats were primarily sold in more traditional forms, whole or sliced, mainly at delicatessens.
The success of these snacks is due to the growing demand for convenient, portable, and protein-rich products. The meat snack market has continued to expand, offering a wide range of flavors, ingredients, and seasonings to meet diverse consumer needs.
Today, the meat snack market is growing rapidly and is particularly appreciated by large organized retail chains for their shelf stability, readiness to eat, and versatility. Their production involves relatively simple but rapid processes that allow for a high product turnover.
Meat snacks are made using various types of meat, such as pork, beef, poultry, and even fish, along with vegan or plant-based versions. These products can be stuffed, extruded, fermented, semi-cooked, cooked, smoked, or even mold-ripened, enriched with a variety of seasonings.
For years, our company has offered customized and technologically advanced solutions for the production of these snacks. Through fully automated processes, we ensure uniformity in weight loss and maximum production efficiency.
