Seasonings in the production of cooked meat products

Josef Jandásek
Raps GmbH & Co. KG
Kulmbach, Germany
Faculty of Veterinary Hygiene and Ecology
University of Veterinary and Pharmaceutical Sciences in Brno
Brno, Czech Republic

Abstract
Cooked meat products are among the oldest meat products made by man. They used to be made
primarily in the winter months. Headcheese, white pudding, blood sausages and jellied meats are
made principally from pig’s head, skin, flank, knuckle and trotters, offal, stock, blood and other
ingredients. These products are appropriately seasoned with various seasonings depending on
regional customs (pepper, marjoram, onion, garlic, cumin, allspice, cloves, cardamom, ginger,
cinnamon, mace). Pearl barley, bread roll, buckwheat and rice are added to blood sausages
and white pudding to improve consistency and bind fat. Liver products and meat aspics are
characterised by enormous diversity, pleasing to the eye and the taste buds of the customer,
particularly in Western Europe. Nuts of various kinds, including almonds and pistachios, are often
used to add a touch of variety, particularly in pâtés, cream, milk and honey are used to improve
taste; orange peel and lemon are added for a hint of freshness. Mushrooms, apples and pears, and
spirits of various kinds such as cognac, calvados and apricot brandy, may also be used.
Allspice, aspic, blood sausage, headcheese, liver pâtés, marjoram, onion, pepper

Introduction

There is perhaps no other category of meat products in which such an enormous range of
diverse seasonings, flavourings and other ingredients is used as in cooked meat products.
Almost all of us will have had extensive experience of products such as headcheese, blood
sausages, white pudding, liver pâtés, jellied meats, boiled pork, etc., usually from domestic
slaughter. The use of seasonings and other additives differs considerably depending on the
individual region and the inventiveness of the producer.
In the past, cooked meat products were generally produced at the beginning or end of
winter when temperatures were already (or still) low and guaranteed a longer shelf life for
products of this kind that do not tend to remain fresh for long. Few people now know that
the month of December (“prosinec” in Czech) was, according to Czech philologist and
writer Josef Jungmann, originally called “prasinec” (from the word “prase” – the Czech
word for pig). The reason was simple – the largest number of pigs was slaughtered in
that month. Following the development of refrigeration and methods of conservation and
packaging, we can now enjoy these products throughout the entire year.
In view of the simplicity of their production, these can be assumed to be among the
oldest of meat products. Blood sausage, for example, has been made for centuries, and is
even mentioned in “The Odyssey” by the famous Greek poet Homer: “And a man beside
a great fire has filled a piece of an intestine with fat and blood and has made a knot at its
ends and is very eager to get it quickly roasted…”
Raw materials for the production of cooked meat products
The meat used most often in the production of cooked meat products is pork, followed
by poultry (chicken, turkey, goose and duck), beef, rabbit, lamb, goat, game (wild boar,
roe deer, red deer, etc.), horse meat, etc. Cooked meat products have traditionally served
the function of products in which raw materials with a high content of collagen, skin,
Address for correspondence:
Ing. Josef Jandásek, Ph.D.
RAPS GmbH & Co. KG Phone: +491 733 993 448
Adalbert-Raps-Str. 1 E-mail: [email protected]
95326 Kulmbach, Germany www.maso-international.cz
138

fat, trimmings, offal, blood, etc. are used. Cooked pig’s head, skin and offal (such as,
for example, heart, tongue, liver, lungs, spleen, kidney, sublingual meat, oesophageal
meat, bloody trimmings, scalded and hardened tripe, pig’s stomach, picked trotter meat,
etc.) are basic raw materials. The lean meat added, such as shoulder, knuckle and flank,
improves the quality and taste of the products. The darker and bloodier parts of the carcass
are used primarily in blood sausage, the fattier parts in blood sausages and pâtés, and the
skin and other parts with high collagen content in headcheese and jellied meats. Boiled
pearl barley, soaked bread roll, boiled buckwheat and rice are added to blood sausages
(and white pudding) to bind fat. Soya protein, starches, flours, fibre, hydrocolloids and
animal proteins are added to products of industrial quality. The stock added to products
to achieve the desired consistency should not be fatty in the case of headcheese and
jellied meat to avoid fat being released beneath the casing (fat accumulation).
Cooked parts, which should not be either overcooked (so they do not disintegrate) or
undercooked (too hard), are used in the majority of products (headcheese, white pudding,
blood sausages, Bologna sausages). This precooked material is then used in products
either whole (tongue mosaics) or cut by dicers, mincing knives or hand knives. It is
important to monitor the collagen content, which is responsible for the toughness of
the final product. The protein in cooked meat is denatured and cannot, for this reason,
bind water and assure cohesiveness. Many customers do not like excessively tough
products, while the consistency of aspic should match the consistency of the filler. Raw
material for the production of white pudding, pâtés and blood sausages is cut on cutters
of various diameters or is chopped into a fine filler (emulsion – pâtés). Beef or pork
gelatine, which substitutes for natural collagen from the head, skin and picked meat,
is used in the production of products of industrial quality. Gelatine must be added with
caution to ensure that the products are not excessively tough or make an excessively
industrial impression. Internal fat is fried with onion, producing an extremely pleasant
aroma, to improve the taste of blood sausages. Fried onion may be added on its own in
large-scale production. Kitchen salt is widely used in the production of cooked meat
products, although meat is pre-salted with a nitrite salting mix for certain specific
products such as pink headcheese.
Cooked meat products are filled in natural casings – stomach (headcheese), small
intestine (white pudding), large intestine (blood sausage), bung (blood sausage, pâté),
artificial casings – polyamide and polyethylene (liver sausage, headcheese), and cans,
jars and moulded plastic containers (liver sausages, white pudding, blood sausages,
jellied meats). These products are usually heat treated by boiling in steam or hot water,
with a temperature of 70 °C being attained in the middle of the product for a period of
10 minutes. The raw material is cooked in a special heat mode (more slowly) to achieve an
improved taste sensation. Sausage meat for white pudding and blood sausages is cooked
at higher temperatures. Certain products, such as headcheese, are filled in casings without
being subjected to further heat treatment. Their shelf life is then shorter (THN 1977;
Koch 1990; Steinhauser 1991; Kolda et al. 1997; Thalhammer 1997; Šedivý 1998;
Bezděk 1999; Šedivý 2003; Feiner 2006).
Seasonings, seasoning extracts, aromatics and additives
used in cooked meat products
A wide range of seasonings and other additives are added to cooked meat products and
greatly improve the attractiveness of these products. Seasoning extracts and aromatics are
not used to such an extent as in other meat products, principally in view of the expectations
of the customer who often wishes to see ground, crushed, whole or rubbed seasonings
in the sliced product. This appearance is considered a certain indicator of traditional
quality.
 139

The main seasoning used is pepper, largely black pepper, which may be supplemented
with white, green or red pepper in certain products. It is used predominantly in ground
form, frequently supplemented with pepper extract. Crushed and whole pepper is used
on a limited basis in certain types of pâté and aspic. Onion is added to products either
raw or fried. It considerably improves the fullness of the product and brings a specific
sweetness to it. Garlic is used largely in Central Europe, and is used on only a limited
basis in Western Europe. It is applied raw or in the form of garlic paste, dried powder
or aromatic. It improves the “freshness” of cooked meat products. The use of “warm”
seasonings, such as cloves, cinnamon, allspice and vanilla, is also popular. Cumin (usually
ground or crushed), ginger, nutmeg and mace, cardamom, coriander, aniseed and juniper
are also used in a number of products. Marjoram is one of the basic seasonings used. It
gives products a typical aroma that appropriately complements the raw material and gives
the sliced product an attractive appearance. The taste of marjoram may be complemented
with savoury, basil, thyme, bay leaves, rosemary, parsley, and perhaps lavender flowers.
The use of paprika to improve product colour is not necessary or usual in view of the fact
that the majority of these products are heat treated with just kitchen salt. Lemon peel, lemon
powder, lemon aroma and orange peel are used for improved freshness, vinegar, acetic acid
and perhaps lactic acid for acidification. Curry spices, Worcester sauce or tomato puree are
also used in some cases. Cream and milk (fresh or dried) are an extremely popular additive,
particularly in pâtés. As much as 5% cream and 20% milk may be added. Their use leads to
an extremely refined, rounded and appealing taste. The addition of truffles or their aroma
leads to the unique nature of certain products. The use of eggs (egg white, egg yolk, egg
blend or dried eggs), root vegetables (carrot, celery, etc.), cucumber, peas, mushrooms and
champignons, fruit (pears, apples, cranberries, raisins), wine (white wine, red wine, port),
spirits (cognac, calvados, brandy, apricot brandy) may also be encountered. The use of
nuts (walnuts, hazelnuts, almonds, pistachios) is also extremely widespread, particularly
in pâtés. Chestnuts and the juice of compotes (apricots, etc.) may also be seen. Overall
taste is often refined with the addition of sugar (white, brown) and honey, and accentuated
with the addition of glutamate and other flavour enhancers (Scheid 1967; THN 1977;
Koch 1990; Steinhauser 1991; Schmidt 1996; Kolda et al. 1997; Thalhammer 1997;
Šedivý 1998; Bezděk 1999; Šedivý 2003; Feiner 2006; Caseova 2008; Frey and
Gerhard 2010; Quirini 2012).
A basic division of cooked meat products
Cooked meat products are divided principally into:
1. White pudding and blood sausages
2. Headcheese
3. Liver products
4. Other
In this paper, products are divided into 3 subgroups:
1. White pudding, blood sausages and headcheese (Table 1 and 2)
2. Pâtés
3. Jellied meats and aspics

White pudding is made of comminuted raw materials (head meat, pork skin, boiled
offal, picked meat), bread roll, salt and seasonings which are scalded with a fatty stock
before mixing. It is filled in thin natural pork or beef intestines and separated with wooden
skewers or twine or closed with aluminium clips. It is heat treated by boiling for, e.g.,
15 minutes at 85 – 95 °C, after which it is cooled in cold water and shipped.
Blood sausages are an extremely popular meat product with many consumers. The use
of blood, fried onions, fried internal fat and suitable seasonings makes a great contribution
140

Table 1. Seasonings used in the production of the most famous Czech and Slovak white pudding, blood sausages and headcheese
(THN 1977; Steinhauser 1991; Kolda et al. 1997; Šedivý 1998; Bezděk 1999; Šedivý 2003)

Black Bread
Product Garlic Onion Marjoram Cumin Allspice Cloves Ginger
pepper roll
Homemade white pudding x x x x x x
Moravian white pudding x x x x x
Bohemian white pudding 2 x x x x x
Smoked white pudding 2, 5 x x x
White pudding with truffles 3, 4 x x
Šariš white pudding x x x x x x x
Harvest festival white pudding 7, 8 x x x x x x
Homemade pearl-barley blood sausage 1 x x x x x x
Homemade bread-roll blood sausage 1 x x x x x x
Bohemian blood sausage with bacon 2, 5 x x x x
French blood sausage 2, 5, 6 x x x x
Slaughter sausage meat x x x x x x x
Regular (light) headcheese x x x
Moravian headcheese x x x x x
Rustic headcheese x x x x x
Stomach headcheese x x x x x x
Silesian headcheese 1 x x x x x x
Dark headcheese x x x x
Miner’s headcheese x x x x x x
Premium Prague headcheese x x x
Brisket headcheese x x x
Ham headcheese x x x x
Liver headcheese 2 x x x
Homemade smoked headcheese 8 x x x
Zvolen headcheese 8 x x
Bologna sausage 4 x x x
1
Fried onion; 2mace/nutmeg; 3truffles; 4cardamom; 5thyme; 6cinnamon; 7rice; 8paprika

to their taste. Pearl barley, bread roll, buckwheat and rice, which are first mixed with
blood, are used to ensure consistency and fat binding. The comminuted raw material (skin,
head, offal, picked meat), salt and seasonings scalded with hot meat stock are added and
everything is mixed together. They are filled at once in large natural pork intestines or
polyamide casings. These products are also known as Blutwurst or black pudding around
the world. Fat cut into cubes, lean meat, tongue, etc. are also often used as filler. The taste
of this product is enhanced during roasting when its characteristic full and pleasant aroma
develops.
Headcheese is not heated, in contrast to the previous two products, to avoid any interference
with its consistency. Headcheese was originally filled in pig stomach and weighed down
with a board and stone after heat treatment. It was smoked for increased durability. It got
its present name only in the 20th century. The filling (head meat, offal, knuckle) is sliced
into neat small cubes. Skin, and perhaps liver, is finely chopped. A hot non-fatty stock is
poured onto the fine filler with salt and seasoning which is then thoroughly mixed. Filler
in the form of cubes is then added, gently mixed, and filled in polyamide casings or pig
stomach. It is then boiled until a temperature of 70 °C is attained for a period of 10 minutes
 141

Table 2. Seasonings used in the production of famous foreign white pudding, blood sausages and headcheese (Scheid 1967; Koch 1990;
Thalhammer 1997; Feiner 2006; Caseova 2008; Quirini 2012).

Place Black Onion Marjoram Cumin ¨ Mace/

Product Allspice Cloves Ginger
of origin pepper nutmeg
Bayerische Blutwurst 3, 4 x x x x x
Fränkische Bauernblutwurst 1 x x x x x x
Delikateβ Rotwurst 2, 3, 4, 5 x x x x x x
Thüringer Rotwurst 3, 14 x x x x x x
Preβwurst 11 x x x x x x
Zungenblutwurst Germany x x x x x x
Kulmbacherroter Presssack x x x x x x x
Oberfränkische Speckwurst x x x x x x x
Presskopf 2, 14 x x x x x x
Blutwurst 18 x x x x
Zungenblutwurst Austria x x x x x x
Black pudding England x x x
Kaszanka 6 Poland x x x x
Burgos morcille 7 Spain x
Morcilla dulce 8, 9, 10 Uruguay x
Boudin noir 11, 12, 13 x x x x x
France
Black Tie 2, 13, 14, 15, 16 x x x x x

Milk; 2lemon peel; 3thyme; 4savoury; 5cinnamon; 6buckwheat; 7rice; 8orange peel; 9walnuts; 10raisins; 11cardamom; 12hazelnuts
1

at the core of the product. The product is then left to cool and, preferably, to lie for a
day to achieve a balance between the individual tastes. Headcheese is always sliced with
a long, thin, sharp knife into 0.5 – 1 cm slices in which its taste and aroma come to the fore.
There are many kinds to which blood and various other ingredients are added, in which
the filler is formed of tongue, or to which meat pre-salted with nitrite salt, mushrooms, etc.
are added. Headcheese can also be found covered in breadcrumbs (like schnitzel). A higher
proportion of meat must be used in the production of headcheese of this kind to preserve
the minimum cohesion of the product during heat treatment (Scheid 1967; THN 1977;
Koch 1990; Steinhauser 1991; Kolda et al. 1997; Thalhammer 1997; Šedivý 1998;
Bezděk 1999; Šedivý 2003; Feiner 2006; Caseova 2008; Quirini 2012).
Liver sausages and liverwursts are extremely popular products, particularly in Western
Europe (France, Belgium and Germany). They can be found in an almost unbelievable
diversity (Table 4). Products in this group popular in the Czech Republic tend to be rather
more conservative (Table 3). Treated liver from which the bile ducts have been removed,
along with hardened fat and pork production meat (or perhaps head meat or lean meat) and
water (stock) are the basic materials used in the production of pâtés. The quality of liver
is influenced fundamentally by livestock fattening, the method of animal rearing and the
way in which the liver is handled following slaughter. Its proportion in the recipe should
not exceed 35% in the case of pork liver or 25% in the case of beef liver (slightly bitter
pâtés). Liver products may be course-grained or fine-grained, and spreadable or sliceable.
The production technology is adapted, first and foremost, to the desired final consistency
and method of heat treatment (cans, moulds, polyamide casings). Fine liverwursts should
be easy to spread without evident lumps or separated fat in the product. Separated fat
is, however, acceptable in coarse-grained liverwursts, in which it gives the consumer the
impression of a traditional product. Pâtés of extraordinary quality can be obtained by filling
142

in pork bung. Raw materials that make the product cheaper are added in the production of
pâtés of industrial quality to meet the needs of businesses and customers relating to price,
specifically pork and poultry MSM and fat emulsions, skin emulsions and other emulsions,
trimmings of the lowest quality, etc. Additives used include soya protein, milk protein,
starches, fibre, cellulose, animal protein, phosphates, citrates, etc. Negative sensory
impressions are masked by aromatics of roast meat, smoke, cooked meat, honey, various
spirits (cognac, calvados, brandy, etc.) and, of course, cream, milk, nuts, etc. The sale of
pâtés in moulds, which gives the producer the opportunity of decorating the surface of
the pâté with flavoured gelatine, seasonings, fruit, vegetables, nuts, etc., is also extremely
popular. Such decorative pâtés attract the eye of the customer and stimulate purchases.
Nicely finished liver cheese makes a similar impression on the customer. Liver and liver
products from specially fed poultry are an extraordinary delicacy. French duck liver, for
which the ducks are overfed in the last two or three weeks of fattening, are famous around
the world. Fattening geese with hypertrophied livers is known from the age of the pharaohs.
This custom was evidently brought by Jewish communities to Transdanubia in Hungary,
where it remains to this day. Game liver pâtés, made from the liver of both hoofed and
feathered game, are another delicacy. These pâtés are often complemented by blueberries,
cranberries and other forest fruits. The use of cream and milk lends an extraordinarily
delicious taste to all pâtés (THN 1977; Scheid 1967; Koch 1990; Steinhauser 1991;

Table 3. Seasonings used in the production of the most famous Czech and Slovak cooked liver products (THN 1977;
Steinhauser 1991; Kolda et al. 1997; Šedivý 1998; Bezděk 1999; Šedivý 2003)

Black Onion Allspice Cloves Cinnamon Ginger Nutmeg/

Product pepper mace
Liver pâté x x x x x
Liver sausage 2, 3 x x x x
Select liver sausage x x x x x
Liverwurst x x x x x
Liver cheese 2, 20 x x x x x x
Rustic liver sausage 3 x x
Old Bohemian liver sausage x x x x x
Select liverwurst 1 x x x x x
Martin liver cheese 20 x x x x x
Prague liver cheese 1, 20 x x x x
Roe deer pâté 4, 5, 6, 7, 8, 9 x x
Hare pâté 10, 11, 12 x
Rabbit pâté 5, 13 x x x x
Goose liverwurst 14 x x x x
Poultry pâté with mushrooms 15, 16, 17, 18
Poultry pâté with chestnuts 3, 10, 14, 22 x x x
Tongue pâté 17, 19 x x
Bratislava liver cheese 24, 25 x
Select liver spread x x x x x x
Liver mousse 20 x x x x x
Cream pâté with dried fruit 2, 10, 23, 25 x x x x x
1
Raw or dried milk; 2cardamom; 3fried shallots; 4root vegetables; 5bay leaf; 6red wine; 7juniper; 8truffles; 9egg; 10cream; 11breadcrumbs;
12
bread roll; 13butter; 14thyme; 15champignons; 16curry spice; 17lemon peel; 18egg yolks; 19mix of almonds, nuts and raisins; 20wheat
flour; 21paprika; 22chestnuts; 23vanilla; 24garlic; 25marjoram
 143

Schmidt 1996; Kolda et al. 1997; Šedivý 1998; Bezděk 1999; Caseova 2008;
Feiner 2006; Frey and Gerhardt 2010; Quirini 2012;).
Jellied meats (Sülze, aspic) belong in the category of other meat products according
to the nomenclature division of meat products, though the majority of consumers class
them subconsciously as cooked products. Until the use of gelatine became widespread, the
source of Sülze was almost exclusively the collagen and connective tissue parts of livestock
animals. As has already been mentioned, this category is not divided in, e.g., Germany
and Austria and belongs to the group “Sülze”. This is logical in view of the diversity of
the products offered in those countries. Meat with high collagen content, i.e. meat from
pigs’ heads and skin, and perhaps pork knuckle and trotters, are used predominantly in
their production, as well as offal, root vegetables and other vegetables (carrot, cucumber,
onion, celery, tomatoes and paprika). The raw material (filler) is cooked, though not so as
to be excessively soft, so it can be cut into attractive pieces. Skin and tendons are finely
comminuted, a non-fatty stock (prepared with salt, seasonings and vinegar) and vegetables
added, and everything mixed together. The jellied meat prepared in this way is filled in
pre-prepared moulds and left to cool in a cold store. Jellied meat may also be made from
beef, lamb, goat’s meat, horsemeat, etc. It is flavoured with whole, ground and crushed
seasonings, bay leaves, fruit, vegetables, mushrooms and champignons, nuts, lemon juice,
vinegar, etc. The use of edible flowers and fruits, such as marigold, dahlia, daisy, hibiscus,
cornflower, lavender and mulberry, etc., is untraditional, though extremely interesting.
In addition to their interesting appearance and taste, they also have strong antioxidant
properties that have been published in the world’s most prestigious scientific literature.

Table 4. Seasonings used in the production of famous foreign cooked liver products (Scheid 1967; Koch 1990; Thalhammer 1997;
Feiner 2006; Caseova 2008; Quirini 2012).

Place Black ¨Mace/

Product Onion Allspice Cloves Gringer Caredamom nutmeg
of origin pepper
Pâté de campagne 3, 6, 18 x x x
Pâté de viande 22 France x x x
Rilletepork et oie 12, 19 x x x
Alsasser pâté 3, 6, 17 x x x x x x
Normandische pâté 17, 20, 21 x x x x x
Ardenner pâté 3, 6, 23 x x x x x x x
Delikatess-Leberwurst 1, 2 x x x x x
Feine Leberwurst 3 x x x x x
Kalbleberwurst 1, 2, 12 x x x x x
Trüffelleberwurst 4 x x x x x
Champignonleberwurst 5 Germany x x x x x
Rosinen-Mandel-Leberwurst 8, 14, 15, 16 x x x x x
Kräuterleberwurst 3, 6, 7 x x x x
Sahnenleberwurst 9 x x x x x
Tomatenleberwurst 13 x x x x x
Frankfurterleberwurst 3, 6, 10, 11 x x x x
Gänseleberwurst 2, 3, 10 x x x
Kalbleberwurst 1, 2, 12 x x x x x x
Landleberwurst 3, 17, 22 Austria x x x x x x
1
Honey; 2vanilla; 3marjoram; 4truffles; 5mushrooms; 6thyme; 7savoury; 8raisins; 9cream; 10rosemary; 11basil; 12cinnamon; 13tomato
puree; 14almonds; 15lemon; 16aniseed; 17coriander; 18egg; 19cognac; 20apple; 21calvados; 22garlic; 23cumin
144

Wine may also be added. In Burgundy jelly (Sülze), for example, it may be added at an
amount of as much as 20%. Tongue, eggs, hams, frankfurters, sausages, grilling sausages,
green vegetables, celery, etc. are added to aspics for a more attractive appearance. Aspics
with seafood such as crabs, crayfish and prawns, etc. are extremely interesting.

Table 5. Seasonings used in the production of the most famous Czech and Slovak cooked products – jellied meats, Sülze and
aspics (THN 1977; Steinhauser 1991; Kolda et al. 1997; Šedivý 1998; Bezděk 1999; Šedivý 2003)

Product Black pepper Onion Allspice

Jellied meat 1, 2, 3, 6, 11 x x x
Aspic, Sülze 1, 2, 3, 4, 5 x x x
Select jellied meat 1, 2, 3, 6 x x x
Goose liver in aspic 5, 7, 8
Ham in aspic 3, 6, 9 x
Tongue in aspic 3, 6, 9
Aspic cake 3, 6, 9, 10
Standard jellied meat 1, 3 x
Meaty jellied meat 1, 3 x
Grilling sausages in aspic 1 x x
Pork aspic 12, 13, 20 x x x
Veal Sülze with apricots and lavender flowers 15, 16, 17, 18, 19
1
Vinegar; 2bay leaf; 3root vegetables; 4egg white; 5lemon juice; 6cucumbers; 7milk; 8white wine; 9eggs; 10tomato skin; 11thyme;
cream; 13parsley; 14cardamom; 15apricot juice; 16vegetable stock; 17apricot brandy; 18rosemary; 19lavender flowers; 20mace/
12

nutmeg

The significant positive effects of consumption of jellied meats, Sülze, aspic and
headcheese on human health are not frequently discussed. Their high collagen content
in a relatively digestible form may have a positive effect on the prevention and treatment
of various diseases of the joints, with collagen being consumed in a natural rather than
pharmaceutical form. A number of selected products are given in Tables 5 and 6.

Table 6. Seasonings used in the production of famous foreign cooked products – jellied meats, Sülze and aspics
(Scheid 1967; Koch 1990; Thalhammer 1997; Feiner 2006; Caseova 2008; Quirini 2012)

Place Black Mace/

Product Onion Cumin Ginger Cardamom
of origin pepper nutmeg
Feine weisse Sülze x x x x
Hausmacher Sülze x x x
Feine Weisweinsülze 1, 8 x
Thüringer Kümmelsülze Germany x x x
Berliner Sülzwurst 2 x x x x x
Fränkischer Fleischpresssack 3 x x x
Delikatess Sülze x x x x x
Burgunder Sülze 4, 5, 6, 7, 9 France x x x
1
White wine; 2milk; 3lemon; 4parsley; 5red Burgundy wine; 6tomato puree; 7Worcester sauce; 8cloves; 9allspice
 145

Conclusions

Cooked meat products are made largely without the use of nitrite salting mixes and with
only a minimal amount of phosphate whose function is limited here in view of their raw
material composition. The consumer can, for this reason, enjoy cooked products in an
almost natural (traditional) form with only added seasonings. These seasonings should
not overshadow the natural taste of the product, but rather appropriately complement it.
There are extraordinarily wide-ranging possibilities for the use of other additives and
seasonings in the production of pâtés, Sülze and aspics and an inexhaustible number of
possible varieties.
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