Homemade sausage company in Parintins plans expansion in the Brazilian market

Parintins (AM) – Land of the Caprichoso and Garantido Bumbás dispute, cultural heritage of Brazil since 2018, Parintins celebrates another recognition. The city now has the first artisanal sausage manufacturing company in the interior of the Amazon to obtain the “Selo Arte”. Charcutaria Artesanal SM – which already had the support of the Municipal Inspection Service (SIM) of the City of Parintins – received, on Thursday (13), the certificate of identity and quality for the sale of five meat products.

Awarded by the Ministry of Agriculture, Livestock and Supply (MAPA), with joint action by the State of Amazonas Agricultural Defense and Sustainable Forestry Agency (ADAF) – represented by the director-president of the autarchy, José Omena –, the certification covers regional revenues of beef cuiabana type sausage, baby buffalo type cuiabana sausage, homemade beef sausage, spicy pork sausage and beef ribs with coalho cheese. The document guarantees the quality and safety of all artisanal foods of animal origin and enables the national trade of these products.

Founder and owner of Charcutaria Artesanal SM – which has been operating since 2018 –, the chemist, specialist in Gastronomy and Amazonian craft beers and Chef in Charcuterie Samarone Moura comments that winning the “Art Seal” ends up being a recognition for the effort and efforts long years of work.

According to him, to guarantee the seal – in a process that started in 2020 –, there was a need to create an agile and uncomplicated management system, which would enable the operationalization of the processes for requesting, analyzing, granting and controlling certified products.

“It was hard work that paid off. We can now expand the range of locations we can market our products to. With this opportunity to expand the market, we will seek more partners and new customers. The municipality of Parintins also benefits from this, as its potentialities are disclosed and, consequently, other companies in different fields can count on the application of its market”,

emphasizes.

Throughout the process, the company from Parintin had the support of the Brazilian Micro and Small Business Support Service (Sebrae), whose mission is to guide and prepare producers/entrepreneurs who have a product with the characteristics of the “Selo Arte” .

The institution promoted a promotional event for the products, which was attended by the owner of the establishment, the mayor of the municipality, Bi Garcia, the secretary of Rural Production, Tião Teixeira, the secretary of Administration, Edy Albuquerque, the president of the Association of Cattlemen, Telo Pinto, and councilor Mateus Assayag.

Manager of the Parintins Regional Office (which operates in the municipalities of Baixo Amazonas), Luane Pedreno details that Sebrae has played a supporting role in strengthening entrepreneurship and enabling access to the market with new business arrangements.

“In addition to guidelines, we offer adequacy consultations and institutional articulation so that this objective is achieved. In the case of Charcutaria Artesanal SM, we are at the Client’s side from the beginning of this process. However, it is worth noting that the credit belongs to the businessman, not only for his persistence but also for his commitment, courage and initiative, since he was willing to invest and seek the necessary adjustments for the seal to be granted”,

declare.

Luane points out that, with this achievement, the company will be able to market its products outside the municipality and the state of Amazonas, generating an increase in profitability.

“First, it is worth mentioning that Charcutaria Artesanal SM is the first artisanal sausage manufacturing company in the interior of the state to receive the ‘Art Seal’. From now on, with this certificate, consumers are assured that the products are made in accordance with the standards of good agricultural and manufacturing practices, in an artisanal way. And this enables access to new markets and the addition of value to the product”,

he said.

Different Flavors

The term Charcuterie comes from French, being a union of “chair” (meat) and cuit (cooked). According to Samarone, the art of charcuterie is nothing more than using different techniques to preserve all kinds of meat, such as ham, salamis, sun-dried meat, charque and the famous sausages.

In this context, Charcutaria Artesanal SM emerged in 2018, initially with the very simplistic proposal of producing only for own consumption. However, the idea began to attract the attention of friends and family, especially as he experimented with flavors of very different sausages, such as beef sausage from Cuiaba with coalho cheese, slightly peppered pork sausage, lamb sausage in wine, chicken sausage with bacon and olives, x-caboquinho sausage, mapará sausage. So the hobby turned into a business.

According to Samarone, the genuinely Parintinian company – framed in the Artisanal Agroindustry regime – seeks to rescue the concept of “’homemade’ sausage, which every Parintinian loves, whether as a good starter or main course at barbecues, and with the mission of using products from of family farming, thus guaranteeing the health and origin of the food consumed by its clientele.”

*With advisory information

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