For this reason, some people are choosing to avoid sausages, hams, bacon, pancetta and other smallgoods preserved with these chemicals, and reducing their intake of red meat. What the WHO report did not take into account was the consumption of vegetable fibre and the time red meat spends in the gut. Good gut health is promoted by eating plenty of fibre-rich vegetables of different types and colours, and pulses and beans as recommended by the Australian Dietary Guidelines.
American food writer Michael Pollan put it best when he wrote, "eat plants, mostly leaves. Eating what stands on one leg mushrooms and plants foods is better than eating what stands on two legs, which is better than eating what stands on four legs cow, sheep, pig.
Treat meat as a flavouring or special occasion food. Meat discolours to an unappealing but perfectly safe grey-brown when exposed to air. The preservatives nitrate and nitrite stop this from occurring.
The rosy pink in bacon and ham comes from these preservatives. If you want nitrite and nitrate-free foods then you may have to put up with some aesthetic issues. It is important to note that these preservatives have rendered food safe from harmful bacteria for a long time.
Vegetable-based preservatives such as celery extract still contain naturally occurring nitrites. Following is a list of selected producers and retailers selling nitrate and nitrite-free sausages and smallgoods. Free-range ethical pork products preserved only with salt and spices.
The range includes ham, coppa, lonza, pancetta, ham, fresh sausages and pate de tete. Replenish the moisture in the cloth every 2 days with a fresh solution. Never store ham in any form of plastic, except for the original cryovac bag if unopened and not damaged. Once out of cryovac bag never use any form of plastic cover on ham.
Skip to content 08 Serves 10 to 16 persons. Serves 10 to 16 persons minimum net weight 6. Curing small goods using the salt curing method means curing product over several days or weeks. In the commercial world salt curing unfortunately means time and money. Time enamored artisan production skills like traditional salt curing are slowly being lost while producers want to manufacture product as quickly and cheaply as possible.
Meat cured with Nitrates often give products an overly salty, slightly chemical taste, overpowering the taste of the actual product itself, also many people report having mild allergies to Nitrate cured meats. When it comes to quality small goods, we take great care that our artisan team of professionals use locally sourced Australian Pork and produce in small batches each week to ensure the best tasting freshest product possible.
Thank you for your understanding
0コメント