Smoking is a key step in the production of charcuterie, as it gives it a unique flavor and an irresistible appearance. Smoking charcuterie products is done today in several ways.
The main types of smoking in charcuterie
First of all, the traditional tuyé method. This is a ventilated room topped with a pyramid-shaped hood conduit allowing the continuous evacuation of smoke onto the roof through a large opening equipped with shutters. Smoking is carried out without mechanical ventilation and in all cases without direct or indirect artificial propulsion of smoke onto the products. The smoking time must be controlled in order to avoid too much PAH (Polycyclic Aromatic Hydrocarbons) such as Benzo(a)pyrene which can be harmful to human health.
Smoking can also be done with a conventional smoker, the product is in a closed enclosure where only smoke is present. The smoke is generated by friction thanks to a log that rubs a wheel. These friction smokers make it possible to generate smoke without reaching the combustion, thus avoiding the formation of Benzo(A)pyrene which makes it possible to remain below the maximum authorized content (2µg/kg).
In order to obtain a smoky taste, the addition of a smoke aroma can also be considered. In liquid form, it is directly incorporated into the composition of the product and must then appear in the list of ingredients.
Finally, the last possible process is that of liquid "smoke" (immersion, spraying or atomization). By immersion, the product is immersed in the liquid smoke aroma. By spraying, the aroma is sprayed in droplets on the product. And, by atomization, the aroma fills the chamber in the form of micro-droplets.
Natural smoking at André Bazin
At André Bazin, in order to perpetuate this know-how in line with our virtuous approach, we have chosen to smoke our products naturally, with quality wood from sustainably managed forests in our region. We carefully select the type of wood according to the products to be smoked. In fact, we use beech wood for our hams, our breasts, our bacon and our lardons and softwood for our entire sausage range (Smoked sausages, Knacks, Diots and IGP sausages).
Our smoking method is slow and controlled, which allows us to obtain a uniform and regular amber color, without any impact on health. We use a tuyé for premium products such as the Saucisses de Morteau PGI Label Rouge, as well as conventional sawdust-free friction smokehouses.
Thanks to our natural smoking method, you are sure to offer your customers a charcuterie with a premium taste and appearance while claiming the natural smoking. Feel free to try our naturally smoked products, and discover the André Bazin difference.
Sources:
- IGP Montbéliard 2011 specifications
- IGP Morteau 2017 specifications
- Code of practice for charcuterie 2023
