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Cured meats are those items which have had combined
with them salt, sodium or potassium nitrate, and sodium or potassium
nitrite. Sugar and spices are optional ingredients. The cure may or may
not be added as a water solution. The salt functions as a preservative,
while the nitrate and nitrite combine with the meat pigments to form
fairly stable colored compounds.
Cured meats can further be divided into two major categories, those which have been heated or cooked and those which are only dried and/or seasoned.
term is used to describe a traditional style of sausage-making. As the
long tube of casing gets filled with meat, it is twisted at intervals to
create a string of short-length sausages. Links may be made from pork,
beef, veal, venison or a mixture of the meats, and they can be flavoured
with a wide array of herbs, spices and aromatics.
Also sausages can be divided into three categories, those which have been heated or cooked, those which are only dried and/or seasoned and those which are raw and need to be cooked. Various charcuterie products of these categories may also be smoked.