Universal buffering systems for cured and ripened salami

The word 'salami' comes from the Italian 'salame' meaning sausage.

Salami appears on the market in various qualities and under various names, but the way in which it is prepared remains essentially the same. Pre-salted beef or pork is ground down with bacon and spices to the desired grain size.

The flavour, odour, sliceability and stable buffering which characterise a good quality salami require the use of various additives such as salt, KNO3, KNO2, PH Liquid Extract®, spices, sugars, phosphates and start cultures.

The use of PH Liquid Extract®, phosphates and starting cultures in the appended recipes guarantees the best possible quality and buffering of the salami produced.


Home | Introduction | Company strategy | New Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten | pH Advantages | Gela Liquid | Other products | Expected benefits
Curing products | Curing of ham | New selling & production system | Quality | Buffer codes | Buffer codes vacuum packaging
Bufferprocess cooked hams | Buffer Liver preparations | Buffer Cooked sausages | Salami products | Buffering systems for salami | Buffer Salami products | Information