At Danish Crown in Sønderborg (DK) we produce 160 tons of meat every day. Our main product is Smoked saddle of pork, which are exported to England to end their days as bacon in the traditional English breakfast. Salt is very important for the quality of our product. In my job as a salt manager at Danish Crown I’m completely dedicated to this aspect of the production process. The salt affects the taste and durability of the meat, as well as the capability to bind water and to preserve the proteins. At the same time salt ensures that the germ numbers in our bacon do not exceed the threshold value. This number stands for the bacterial content of the meat. In my 32 years as a salt manager, the germ number never exceeded the threshold value. This is something we are proud of, here at Danish Crown. All these years I have been working with the Salt Specialty business of Nouryon. We have a good working relationship, resulting in smooth logistics; the salt car passes by southern Jutland 1-2 times every week.
Salt manager at Danish Crown