Standards in sausage production

Experience the art of traditional sausage smoking in a new way with FESSMANN. Our thermal treatment not only improves the taste and aroma, but also extends the shelf life of your sausage products. Innovative methods and precise air flow in our systems ensure absolutely uniform treatment. Suspended processing on smoke sticks ensures even drying and smoke exposure, resulting in optimal color, shorter process times and minimal weight loss - quality you can see and taste.

Food safety and shelf life

Our thermal treatment effectively kills microorganisms, prevents oxidation and extends shelf life to ensure the highest safety standards.

Optimal texture and consistency

Heating causes proteins to coagulate, resulting in a firm, sliceable texture, while the fat remains stable and combines perfectly with the water.

Unique taste and aroma

Smoking and the Maillard reaction give the sausage products a characteristic aroma and intense colors that have a positive effect on the taste.

Extension of shelf life through thermal treatment

Inhibition of bacterial growth

Cut-resistant sausage texture

Fat stability and water binding

Characteristic smoky aroma

Intense aromas and colors