CURING PRODUCTS – PROCESSING
Curing ensures that the meat and sausages are perfectly preserved.
Nitrite curing salt * is irreplaceable in production of meat and sausage products. Curing refers to one of the oldest ways of preserving food – preserving it with salt. Curing salt ensures microbiological stability of meat, eliminating the risk of botulism.
Preservation of meat
Preparation of marinades
Curing of sausages