Chipolata

The chipolata is actually a thinner version of our roast and barbecue sausage. At Compaxo, the chipolata is cooked, this is not usually the case. Moreover, we use our coextrusion line. Coextrusion is a process used to combine different raw materials, to make a final product. The process starts by mixing two or more different raw materials in a mixer, which are then fed into an extruder. The extruder kneads and heats the ingredients into dough, then melts and mixes them. The mixture is then deformed into a sausage using a collagen layer. During the coextrusion process, the product is pasteurised and vacuum-packed, giving it a shelf life outside refrigeration for a longer period of time. This gives the retailer some flexibility to respond quickly to demand fluctuations, with a relatively low risk of loss within this product group. The product can be kept in stock and as soon as the high temperatures are reached, it can immediately meet the demand of the barbecuer who wants to start early. Indeed, especially at the beginning of the season, such fluctuations are high and affect the demand variability of barbecue products.

The opportunities in terms of flavour variations are endless. We have developed innovative and trendy flavours, such as smokey bbq, roasted honey, teriyaki, mustard dill, double cheese and piripiri. Given the large parties in which barbecuing takes place, it is possible to purchase various packaging forms and quantities. In addition, the calibre of the chipolata can also be adapted to your wishes.

The name ‘chipolata’ is probably derived from the Italian word ‘Cipollata’, meaning ‘prepared with onions’. Chipolata is perfect for the barbecue or casserole!