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MIAMI, FLORIDA (May 25, 2007) – Louie Di Raimondo, founder and president of All American Hot Dog Carts, proudly announces a new brand of hot dogs — “Louie’s All American Kosher Hot Dogs.”

As the world’s largest hot dog cart maker, manufacturer and retailer, making hot dogs was the natural next step for America’s Hot Dog King, who literally wrote the book on the business (titled I’m on a Roll). Who better to launch his own hot dog line than the “Hot Dog King” himself, Di Raimondo, who’s been in the hot dog vending business for more than 30 years and has now created his own unique recipe to make the “perfect frank.”

“You can’t have a hot dog without the King. Once people try Louie’s All American Kosher Hot Dogs, they’ll know what a real hot dog should taste like,” said DiRaimondo. “Louie’s All American Kosher Hot Dogs are plump and juicy and have just the right bite to them.”

Louie’s All American Kosher Hot Dogs are currently available online at www.allamericanhotdog.com or at the All American Hot Dog Carts corporate offices, located at 292 NW 54 Street, Miami Florida. DiRaimondo plans to have his hot dogs in major grocery stores nationwide within the next six months.

The launch of his new hot dog line comes after All American Hot Dog Carts was awarded the NSF International certification mark, which guarantees that all carts manufactured in the Miami-based warehouse are of the highest safety and health standards. NSF International is an independent, not-for-profit organization, helps protect consumers by certifying products and writing standards for food, water, air and consumer goods (www.nsf.org).

Di Raimondo, the King of Hot Dogs, began his career as a hot dog vendor in the early 70’s in Miami. After buying one cart and accidentally leaving the “for sale” sign on display, he became intrigued with how many people asked where they could purchase a similar cart. At this time, there were limited venues for purchasing hot dog carts. Capitalizing on this lack of availability, Louie began All American Hot Dog Carts after buying carts from local papers and re- selling them out of his own home, until he began manufacturing the carts in 1988.

Di Raimondo created the world’s first hot dog cart state-of the-art, multiple-unit showroom, complete with TV’s and boldly colored red, white, and blue walls. All American Hot Dog Carts treats its customers to more than just a product. They offer an experience, complete with training and supplies, making All American Hot Dog Cart a one-stop shopping experience.

All American Hot Dog Carts is located at 292 NW 54 Street, Miami Florida. For more information, call toll free at 1-800-808-1396 or visit the web at www.AllAmericanHotDog.com

With over 30 years experience in the hot dog business, we know what a premium hot dog must taste like. This is why we have produced the best tasting hot dog. They are Kosher, plump and juicy.
Our franks come either skinless or with a collagen casing. The skinless franks are for those who prefer to boil their franks (a good choice for seniors and children).
The collagen casing is an edible casing which is preferred by kosher deli's who are heating franks on the grill. It is the casing of choice if you are having a barbeque or stove top grilling.
Our packaging is a standard 16 oz. package.

The Torah (Leviticus Chapter 11) lists the characteristics of permitted mammals and fish, and enumerates the forbidden fowl. The only mammals permitted are those which chew their cud (ruminants) and are cloven hoofed.

Only a trained kosher slaughterer (shochet) whose piety and expertise have been attested to by rabbinic authorities is qualified to slaughter an animal. The trachea and esophagus of the animal are severed with a special razor-sharp, perfectly smooth blade causing instantaneous death with no pain to the animal.

After the animal has been properly slaughtered, a trained inspector (bodek) inspects the internal organs for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs. If an adhesion is found, the bodek must examine it carefully to determine its kashruth status.

There are special cutting procedures for beef, veal and lamb, called "Nikkur" in Hebrew. Many blood vessels, nerves, and lobes of fat are forbidden and must be removed; a costly and time-consuming procedure.

The Torah forbids the eating of the blood of an animal. The two methods of extracting blood from meat are salting and broiling. Meat once ground cannot be made kosher, nor may meat be placed in hot water before it has been "koshered".

The meat must first be soaked for a half hour in cool (not ice) water in a utensil designated only for that purpose. After allowing for excess water to drip off, the meat is thoroughly salted so that the entire surface is covered with salt. Only coarse salt should be used. In processing poultry, both the inside and outside of the slaughtered bird must be salted. All inside sections must be removed before the koshering process begins. Each part must be soaked and salted separately. If the meat had been sliced with a knife during the salting process, the surface of the cut must be soaked and salted as well. The salted meat is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The cavity of the poultry should be placed open side down. After the salting, the meat must be thoroughly soaked and washed to remove all salt.

According to rabbinic law, meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. If meat has been thoroughly soaked or rinsed, an additional seventy-two hours is granted for the salting process.

An alternate means of "koshering" meat is through broiling. Liver may only be koshered through broiling, because of the preponderance of blood in it. Both the liver and meat must first be thoroughly washed to remove all surface blood. They are then salted slightly on all sides. Subsequently, they are broiled on a perforated grate over an open fire which draws out the internal blood. The liver must be broiled on both sides until the outer surface appears to be dry and brown. In addition, when koshering a liver, slits must be made in the liver prior to broiling. After broiling, they are rinsed off. Separate utensils should be used for the koshering of liver.

Koshering and nikkur are usually the responsibility of the kosher butcher who must be a trained and reliable professional, as well as a man of integrity. In addition, the store must be under strict kashruth supervision.

From the time of slaughter, kosher meat and poultry must be properly tagged and labeled until it reaches the consumer. This requirement dictates that rabbinic supervision be maintained until the meat reaches the consumer. In the processing of meat, a metal tag called a plumba, bearing the kosher certification, serves as an identifying seal.

Extended territories available now. Call 1-800-808-1396 or email us today to inquired about this money making opportunity.

“AMERICA’S HOT DOG KING” LAUNCHES

LOUIE’S ALL AMERICAN KOSHER HOT DOG BRAND