Our pepperoni process
We pay special attention to our pepperoni process, with a facility in Denmark dedicated purely to making this product.
All of our pepperonis are filled in fibrous casings, allowing smoke to permeate through and moisture to be lost during drying. Once the casings have been filled, the pepperonis are hung and transferred to the smoker where they are cold-smoked over beechwood chips and then transferred to our climate room, where they hang for two to three weeks.
The products are inspected every day to check for the right consistency before they are finally sliced, cubed or packed as sticks.
