Cooked Cured Products
With our curing additives, you can create delicious, master-quality cooked ham with complete reddening and optimum slice cohesion. We offer these in both liquid and powder form. You can choose whether you produce on a phosphate, citrate or carbonate basis. These products support protein swelling, whereby meat juices are completely bound and drying and cooking losses are reduced. The special pH value control achieves optimum reddening: the curing colour is stabilised and colour preservation is significantly improved.
