Charcuterie & meat processing
Sausages, cooked and cured hams, bacon, smoked products, fermented specialties and air-dried products.
German craft · Industrial food technology · Southeast Asia
Regional Head of Charcuterie Business
FOODSERVICE APME
More than three decades in meat processing, charcuterie, product development and factory operations — from traditional butcher craft to repeatable industrial manufacturing.
I trained in the German butcher trade and have spent most of my working life applying that foundation to commercial food manufacturing in Southeast Asia. The work has ranged from hands-on production and product formulation to factory leadership, technical consulting and regional development.
Today I lead charcuterie development for FOODSERVICE APME. My focus is practical: products must taste right, processes must be safe and repeatable, and solutions must work for the people who operate them every day.
Product quality must survive scale.
Food safety belongs in the process, not at the end of it.
Factory solutions have to work for operators.
Knowledge transfer is part of the job.
Selected focus
Technical depth without losing sight of commercial reality.
Sausages, cooked and cured hams, bacon, smoked products, fermented specialties and air-dried products.
Formulation, localization, sensory targets, process design, troubleshooting and commercial scale-up.
Factory flow, equipment capability, yield, repeatability, process discipline and practical production improvement.
RTE risk reduction, environmental control, process verification, manufacturing hygiene and technical standards.
Control of pH, water activity, colour, texture, smoke, flavour development and shelf-life performance.
Hands-on technical training for production teams, customers, universities and food-industry partners.
Career
A continuous operating career in meat production and food manufacturing.
Regional Head of Charcuterie Business
Regional product development, manufacturing capability, technical standards and knowledge transfer across multiple markets.
Technology & manufacturing leadership
Application development, meat-processing technology, manufacturing support and technical consulting.
Master Butcher · Factory & production leadership
Long-term responsibility for meat production, charcuterie, product development, factory operations and technical team development.
Fleischermeister · German Master Butcher
Advanced professional qualification in meat processing, production technology, quality, food safety and business practice.
Regional work
Based in Bangkok, with current technical and manufacturing work across Southeast Asia.
Selected public record
Public sources that document the work rather than simply repeat a résumé.
Contact
For professional contact, industry networking, training or speaking discussions:
christian.wm.kratzer@gmail.com LinkedIn profile ↗ Bangkok · Thailand