Ecotrip participates in the International Food Hall (SIAL) in Paris
Grupo Caro, Grupo Caro, in its commitment to show its products and innovations to industry professionals, participates in the SIAL International Food Fair, in Paris. It is the most important agro-food trade fair in the world, with 25,000 square meters of exhibitions, 150,000 professionals from more than 100 countries and 7,200 exhibitors in the alimentary sector. During this fair, Ecotrip is showing its products and innovations, aiming
10 Advantages of Ecotrip Dry Casings
To obtain quality sausages, with the best characteristics and effectively elaborated is one of the maximums of manufacturers. Ecotrip dry casings respond to this need. It goes about natural casings with unique properties that allow us to improve our productivity. We will explain some of its advantages: They are 100% natural casings. They do not need cold to be stored. Homogeneous caliber and strands without pinholes or
10 traditional sausages in the BOE
It is known that food legislation regulates techniques, ingredients, labeling and other processes to guarantee quality products. But it is less known that the Official State Bulletin also mentions some of the sausages that are made in Spain and that for its preparation and consumption are a traditional product. Ecotrip shows you ten of them: Bisbe, Bull: Product made from cooked meat, fat and tongue
Ecotrip presents Especta Cular
With the goal of the participation in the XIX Fair of the Meat Industry of Guijuelo FIC 2018, Ecotrip has launched Especta CULAR its new casing with innovative characteristics. It is a new product without fat, homogeneous and does not transmit strange flavors. This new casing is available in different calibers and its structure is adaptable to the months of curing required by the client. Ecotrip is
Biotech Open Innovation
Antonio Caro talks about his business project in the framework of the "Biotech Open Innovation" meeting, held on March 23, 2018 at the headquarters of the Health Technology Park Foundation of Granada and organized by Andalucía Emprende. The event was attended by the Minister of Economy and Knowledge, Antonio Ramírez de Arellano, accompanied by the Government delegate of the Board in Granada, Sandra García, the territorial
Ecotrip in Anuga 2017
We are pleased to inform you that, Ecotrip will be present at the 34th edition of the Anuga 2017 fair, in Cologne (Germany), from the 7th to 11th of October.
Beef Casings
Beef casing is characterized by having a wider caliber and are suitable for high-quality sausage raw, cooked or cured. To make products such as blood sausage or butifarra. Its preservation is in salt and there are two types of beef casings, middles and rounds. In addition, there are beef caps that have the largest caliber of beef casings and are used for cooked and cured sausages. At
Sheep Casings
Sheep casings are casings of narrower calibers, ideal for fresh and cured sausages of small diameters. They are used to make red and white sausage, fresh sausage, Easter sausage, Bockwurst sausage, chistorra, Frankfurt sausage,
Natural Hog Casings
Natural hog casings for sausage production, allow to create products with a maximum quality and with the best flavor, odor and excellent texture to be able to enjoy this product. Hog casings are sold in "hanks" which is the most common unit of measure. Each hank is approximately 91 meters long. In Ecotrip we have different standarts: Ecotrip bag: conservation in brine. 2 hanks per bag. Cubes of
Sausages of the world
We all know the typical sausages of our country, but what type of sausage is consumed in the rest of the world? Today at Ecotrip we tell you about it. We start with Germany. German sausages are recognized in the world for their quality, the most famous in this country are: Bratwurst: These sausages vary depending on which region they belong to, with at least 40 varieties