Solutions for the meat industry
Dry Fermented
The extensive background of Taberner in the world of Mediterranean traditional sausages allows us to advice our customers about processes improvements and shrinkage reduction.
Meet our prepared flavors for Cured and Fermented:
R+D+i
Our R+D+i department develops tailor-made solutions. Your Flavour Maker.
Mixes
- Salchichón ibérico
- Salchichón Artesano
- Salchichón Puro
- Fuet Clean Label
- Chorizo Natural Rioja Clean Label
- Chorizo Cular
- Chorizo Blanco Criollo
- Salchichón Clean Label
- Chistorra Extra
- Chistorra Navarra
- Mallorquina
- Chorizo Cantimpalo
- Sobrasada
- Peperoni
- Salami
Preservation
Lactaber LD Plus
Universal antioxidant and preservative with lactate-base.
Tabers Powers
Nitrating salt for long life products.
Nitrificante NC2
Quick effect nitrating salt.
Starter
Starter culture of 3 strains selection for an optimal development of the colour, flavour and conservation.
Bases
Base Salchichón CL
Base for the production of clean label sausage.
Base Curados Ibérico
Allergen free mix for chorizos.
Base Chorizo Clean Label
Clean label mix for chorizo.
Base Lomo Embuchado
Mix to elaborate lomo embuchado.
Supplements
Aglumax
Mix of ingredients to improve the smoothness and texture of fermented products.
Curasol CHN2
Animal protein mix to improve the product texture.
Are you interested in finding out more?
Contact us for more information about our products, innovations and applications.
