Cold cuts

The challenges of the charcuterie sector: our technological response

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Packaging cold cuts means protecting products that are thin, delicate and rich in volatile aromas. At Veripack, we respond to the needs of sausage factories with targeted solutions:

• Oxidation Control: Use of advanced technical barriers and precise gas mixtures to prevent meat browning and fat rancidity, maintaining the natural color of the product.
• Separability of slices: Packaging systems designed to avoid the “blocking” effect, ensuring that each slice remains intact and easy to serve at the time of consumption.
• Skin packaging for vertical exposure: Skin technology locks the product on the bottom of the tray, allowing vertical exposure in stores without the slices slipping or losing liquids.
• “Easy-Open” convenience: Design of easy opening angles and peelable films that improve the end consumer experience, while maintaining an airtight and secure seal.
• Flexibility for small and large lots: Versatile machines that allow quick format changes between single, bipack or family trays, maximizing productivity and reducing downtime.