Curing products and techniques

Nowadays 5 techniques are applied : dry curing, fast, average and slow curing, and vacuum curing.

All of these 5 techniques have the same objective : they draw the water from the product to improve storage live and sliceability.

Colour, odour, flavour and sliceability depend on the techniques applied and the additives used, such as salt, KNO3, KNO2, PH Liquid Extract® 60148, sugars, start cultures.

By choosing the right additives you can obtain a buffered, finished product of the highest quality.


Cured Meat Products



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