CHUNG CHUN PORRIDGE of SIK Co.,Ltd.

Shpekachki sausages are a traditional, favorite Czech product. Even though grilling is a popular trend nowadays, there are still a lot of consumers that, when deciding between marinated poultry meat and roasting shpekachki sausages, will choose the traditional way. Roasting shpekachki over an open fire is a typical summer activity in the Czech Republic. Another very popular way to prepare this product is pickling shpekachki in sour brine with onion, paprika, or hot pepper. These products are on the top of the sales list in Czech countries. Neighboring countries are also aware of this kind of product, but consume it mostly heat-treated (in water or steam) as with other sausage products.

Pates and terrines originate from France, where it was a part of everyday diet and/or a speciality served dutiny extraordinary occassions. Terrines and pates were prepared from pork, veal, liver, poultry or fish, both raw and cooked. Today, the term pate and terrine is only used in haute couisine. Many people consider the term "terrine" as "the good pate which is being sold from the stoneware bowl". The term "pate" is on the other hand considered as any finely ground mixture mainly from liver and meat. Only few people know that the original pate belongs to dough.

Mixtures for the production of sausages Frankfurters are popular among wide spectrum of population. As in other categories of meat products there are both high quality and economical recipes. Even spice mixtures varies, some regions prefer spicy paprika flavour, some like mild flavour with milky tones. The aromatization of frankfurters is designed regarding the recipe and used raw material. Each kind of meat has it´s own unmistakeable flavour properties and it is not our desire (if not required) to suppress these specifics. Our blends are able to support positive properties of used meat and to enhance natural aroma. On the other hand we have blends that creates very good flavour profile even on economical recipes. If required, we are able to suppress some flavours which could negatively influence the final product.

Mixtures for soft meat products Soft meat products were historically produced in many European countries. With the development of modern technologies this category also developed and nowadays we have high quality and economical products, which are made with substances enabling high water binding capacity. As in other meat products, it is better to flavour the product according to used materials. Our development team is ready to modify the spicing according to used raw materials and to recommend the most suitable solution for given application.