Hanegal, Denmark
Organic salamis of consistent quality

Hanegal, a small Danish meat plant, has introduced a number of assorted deli meat products produced by following the highest standards of organic preservation and without any E-numbers. To accomplish their goals, Hanegal has joined forces with Chr. Hansen.

Salami production, no chemical additives

Production of traditional salami starts with the adding of a bacterial culture that acidifies the meat and protects it from foreign microorganisms. Many plants have replaced this starter culture with the use of a chemical additive. Production lines that follow organic principles, however, do not allow the use of any chemical additive, as is the case with Hanegal.

"Organic salamis are still made the regular way, where the sausage is acidified with lactic acid producing bacteria. However, to make a product of consistent quality, one needs a partner like Chr.Hansen that can manage the production process so reliably that we achieve the same results every time," explains Ulrich Kern-Hansen, founder and Managing Director of Hanegal.

Ideology and profitability

Hanegal's increasing commercial achievement illustrates how they have managed to successfully combine ideology with profitability.

"I believe that the values that we stand for are values we can all relate to, which is also why our products, despite being more expensive than certain other products, are becoming increasingly more popular and therefore gaining an increasingly larger market share," concludes Ulrich Kern-Hansen.