Chicago Meat and Sausage Co
Food Production - , ,
Chicago Meat and Sausage Co Employees
Chicago Meat and Sausage Co Details
Food Production. We made the best sausages in the Globe.The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. In sausage making, quality standards are maintained while using most parts of the animal carcass. We are as a sausage makers are as discriminating about what goes into sausage as winemakers are about selecting grapes. Early sausage makers found that a wide range of raw ingredients could be used. The primary ingredients of sausage were the parts of the animal carcasses that could not be used in other ways. Today many primal parts are used in the production of sausage; however, the less tender cuts, organ meats and even blood can be made delicious when ground, spiced and cased.The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. Any product can be made from a wide range of raw materials exposed to rather extreme conditions of temperature and time schedules and be consumer acceptable. Sausage grew in popularity and brought fame and fortune to many sausage makers and to various cities. Today more than 250 varieties are sold.Sausage also provides significant amounts of vitamins and minerals.
