Hello everyone, this is Chiba from Ham Koubou.
Do you know anything about smoked foods?

Smoked is by using smoked chips and smoked wood to wrap the smoke that comes out of it.
You can enjoy the flavor and texture as well as increase the storage stability.
Long-term smoking reduces the water content of the food, resulting in a decrease in water activity, which increases the shelf life of the food.
In addition, it is often salted as a pretreatment, so dehydration and salting also play a role in improving preservation.
Drying is often done before smoking.

Smoking is used in all food products such as meat processing, seafood processing, and dairy products (cheese).
Smoked products are made in various countries, but there are traditional Japanese foods such as bonito flakes and smoked pickles.

Specifically, smoking is the process of heating smoked chips or smoked wood to a high temperature and applying the smoke to the ingredients.
It is a food processing technique in which sterilization and antiseptic ingredients are penetrated into the ingredients at the same time as adding flavor.
You can either ignite the chip directly to burn it or heat it with another heat source to produce smoke.
Smoking methods are called hot smoking, warm smoking, and cold smoking depending on the processing temperature.

At Tategamori Ham Koubou, we use cherry wood chips in a machine called a smoke house.
We manufacture sausages with elegant aromas such as mini sausages, coarsely ground sausages, and chorizo.
Tategamori Ham Sausage Product ListIf you choose a "brown" sausage from
It turns out smoked sausage. Please refer to it when purchasing.
In addition to sausages, there are also slow-smoked bacon and Schenkel Shinken.
Please try it.

Ham Koubou Yuya Chiba