Black Forest ham with a 31% salt reduction
The desire for a healthier diet is growing inexorably and is leading to consumers increasingly opting for low-fat, low-sugar or low-salt products. As the salt content in raw ham is often very high, we decided to tackle the problem head-on and have developed a tastefully excellent salt-reduced raw ham (e.g. Black Forest ham, see photo above) that has an excellent taste, as proven by the very good results in a large number of tastings. We have achieved a salt reduction from 5.8% to 4.0% (salt equivalent = % sodium x 2.54). The taste is outstandingly aromatic, mild and the salt reduction is pleasantly noticeable.
The preparation can also be used with lean raw ham (reduced-fat) (see second photo). Salt-reduction preparations are also available for cooked sausage, salami and ham. Since preparations and technology are now available, all that remains for you to do is to take the forward-looking decision to produce a salt-reduced raw ham and adapt the available technology to the conditions in your company. I will be happy to assist you with advice and support in this respect – from initial sample-production through to the final product.
If you are interested, we can present the process to you in your premises without obligation. As a rule, I don’t charge for trial and sample productions. If sample production is successful, you can obtain the necessary preparations from me.
Today, natural intestine casings – such as sheep and hog casings – are often used for the production of sausage products from different countries. As a result, the resulting differences in casing hardness can lead to difficulties when it comes to uniform fillability in production plants. Due to these and other problems, customers are increasingly enquiring about the preparation possibilities for natural intestine casings in order to improve their filling behaviour and make them more uniform. In order to meet these customer requirements, we have developed three casing treatment agents that can be used, among other things, to reduce or adjust the different degrees of casing hardness and thus standardize and optimize the filling processes. Furthermore, it is possible to store them in an unsalted state.
The agents involved are:
Product 1: This product results in better dissolving of the knots, and in the casings “swelling up” and becoming supple. It also improves the rinsing of the casings and can reduce or equalize the different degrees of hardness of the casing wall, thus improving the filling behaviour. The product offers very good solubility. The casings are inserted into this solution for at least 2 days and up to a maximum of 2-3 weeks.
Product 2: This is a preparation that is used to keep natural intestine casings unsalted for a longer period of time (approx. 2-3 weeks) and maintaining their softness.
Product 3: This product provides better fillability and softer casings. All three products are already successfully used in production and we are sure that we can also convince you of the positive results, as the processing of natural intestine casings at your customers’ premises can be simplified and thus improved many times over.