The dried sausage product group has always played a prominent role within Compaxo, and this is reflected in approximately 120 years of experience. In the past, Compaxo's sausage makers strove to stimulate the drying process in a variety of creative ways.
Sausages were hung up in rooms in which fans were turning on the ceiling and the window was open. The resulting draft in the room promoted the maturation of the sausages. Later, sausages were hung up in dry, dark cellars, which were a deciding factor for the specific color of the product. In those days, modern techniques for determining the progress of the maturation process did not exist. The sausage makers assessed the products for firmness by hand, until the products were 'compact' enough. This is where the name 'Compaxo' later originated from. Today, Compaxo has techniques at its disposal to control the humidity and temperature in its cells in such a way as to promote conservation and consistent taste. Following the drying process, the products are smoked over natural beech wood chips. In this way, Compaxo aims to continue its traditions and guarantee the craftsmanship.