Series of semi-finished products for curing cold cuts, the composition of which varies in order to meet customers' needs: RODOGEN line. ADEG markets blends composed of carbohydrates and antioxidants that enhance the different stages of curing hams and sausages:

• preparation: the sausage is stuffed into a casing and then hung in a cool and dry place;
• Drying: a stage that can last from 1 to 3 weeks;
• Maturation: a longer period in which the salami must be kept at a temperature of about 15-20 degrees to allow the flavors to develop.

ADEG has a machine specially set up for the production stage of said blends, according to the specifications required by the customer.

ADEG is a supplier of products in the pharmaceutical chemical and food-dietetic sectors and is engaged in the production of semi-finished products for curing hams and sausages. The products we supply are quality and purity to meet our customers expectations.