Many of today’s consumers like products that are unique. Small meat processors have the ability to produce unique products for local or regional markets; products that are unique in ethnicity, appearance, texture and flavor. During June and July of this year, I had the opportunity to work with Klaus-Peter Kreibig, marketing director of product development and application, Devro PLC, Scotland, as he prepared sausage products in conjunction with our 34th Annual Sausage and Processed Meat Short Course held July 16-20, 2012 at the Iowa State University Meat Laboratory, Ames, Iowa.
On Thursday evening, July 19, over 200 people gathered for a Wurstfest and had the opportunity to sample our 50 different sausage products that were prepared as part of the course activities. Many of the products were prepared by Klaus, a master sausage maker with over 45 years of experience in the meat industry. Klaus is noted for using inclusions to produce specialty meat products that both look good and taste great.