We manufacture natural products based on natural spices in our modern manufacturing plant, under GMP and HACCP Quality Management Systems,our technical department has developed an important series of NATURAL FLAVORS (mixture of spices and food additives), for sausages and all kinds of cold cuts (raw, dried and cooked)...

The natural products that we have developed are formulas based on natural spices without flavorings, according to the traditional flavors of each sausage and cold cut, which give the finished product its typical flavor with a very deep aroma and taste.

NATURAL PRODUCTS are products developed to flavor sausages, cold cuts and cold meats, providing a very characteristic flavor achieved by a base of selected natural spices (without added chemical flavorings), along with emulsifiers and antioxidants to regulate the texture and enhance the color.

Natural Products

ADVANTAGES OF USING INTESHOR                 

  • Excellent and typical craft flavor.
  • Use of spices and additives approved by the CAA
  • Fewer errors resulting from mistakes in the internal formulas.
  • They reduce costs and labor time.
  • Security of seasoning your products on an ongoing and continuous basis with the same final flavor.

HOW TO USE                               

Depending on each individual product, get in touch with us for more information.

PRESENTATION AND CONSERVATION.

Polypropylene bags per 1KG, 5-Kg. multi-layer paper bags lined with polyethylene, 10-Kg. poly paper bags. KEEP IN A COOL, CLEAN AND DRY PLACE, IN A CLOSED CONTAINER.

Under our GMP and HACCP Quality Management System, we produce the following natural products:

NATURAL FORMULA TO FLAVOR BONDIOLAS
NATURAL FORMULA FOR THE ELABORATION OF MEATBALLS
NATURAL FORMULA FOR THE ELABORATION OF SMOKED SAUSAGES
NATURAL FORMULA FOR THE ELABORATION OF RED SAUSAGE
NATURAL FORMULA FOR THE ELABORATION OF SAUSAGES
NATURAL FORMULA FOR THE ELABORATION OF CREOLE SAUSAGES
NATURAL FORMULA FOR THE ELABORATION OF SPECIAL SAUSAGES
NATURAL FORMULA FOR THE ELABORATION OF HAMBURGERS
NATURAL FORMULA FOR THE ELABORATION OF LINK SAUSAGE
NATURAL FORMULA FOR THE ELABORATION OF BREADED CUTLETS
NATURAL FORMULA FOR THE ELABORATION OFBLOOD SAUSAGE
NATURAL FORMULA FOR THE ELABORATION OF ITALIAN-STYLE MORTADELA
NATURAL FORMULA FOR THE ELABORATION OF PORK CHEESE
NATURAL FORMULA FOR THE ELABORATION OF SALAMI AND DRY SALAMI
NATURAL FORMULA FOR THE ELABORATION OF ANDOUILLE SAUSAGES
NATURAL FORMULA FOR THE ELABORATION OF ANDOUILLE SAUSAGES WITH CHEESE
NATURAL FORMULA FOR THE ELABORATION OF VIENNA-STYLE SAUSAGES
MEAT TENDERIZER

Color fixatives are basically the combination of preservatives and antioxidants.
Preservatives in sausages aim to prevent the deterioration of the products, since they protect them against microbial and enzymatic alterations.

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