Successful meat curing is more complex than the simple addition of brine. Typical cured meat products include whole cuts, boned meat and cuts (with and without skin) and boneless meat. Apart from technological consultation, Schröder Maschinenbau also offers the following curing methods: Cooked and raw cured goods, fresh meat, fish and poultry are the main product groups for curing and marinating at Schröder.
The reproducibility of the end product forms the basis for product calculation. Schröder plays a large role in the establishment of this reproducibility.