Ham, bacon & sausages
Salt is essential when preparing meat to obtain a delicious natural taste. Salt can be used in a wide range of products including poultry, beef, pork and venison.
Besides adding flavour, salt has numerous other important advantages:
- Salt protects meat from microbial growth
- Salt stabilizes colour and improves texture
- Salt increases shelf life
Facts
When choosing a salt product for your meat preparation, it is important to keep these points in mind:
- A good dissolution rate is essential to promote colouration, prevent spot-moulding and ensure consistent quality
- Homogeneous mixing with nitrite salt guarantees product preservation as well as the prevention of botulism.
Suggestions for choice of salt:
