Seasonings in the production of cooked meat products

Cooked meat products are among the oldest meat products made by man. They used to be made primarily in the winter months. Headcheese, white pudding, blood sausages and jellied meats are made principally from pig’s head, skin, flank, knuckle and trotters, offal, stock, blood and other ingredients. These products are appropriately seasoned with various seasonings depending on regional customs (pepper, marjoram, onion, garlic, cumin, allspice, cloves, cardamom, ginger, cinnamon, mace). Pearl barley, bread roll, buckwheat and rice are added to blood sausages and white pudding to improve consistency and bind fat. Liver products and meat aspics are characterised by enormous diversity, pleasing to the eye and the taste buds of the customer, particularly in Western Europe. Nuts of various kinds, including almonds and pistachios, are often used to add a touch of variety, particularly in pâtés, cream, milk and honey are used to improve taste; orange peel and lemon are added for a hint of freshness. Mushrooms, apples and pears, and spirits of various kinds such as cognac, calvados and apricot brandy, may also be used.