Seasoning and ingredient for dry cured meat [# 10.087]
Description:
Flavouring and functional ingredient for safe and reliable maturing of dry [aged] hams, such as Westphalian, Black Forest. Accelerated salt penetration. Supports tenderizing process and colour development.
Requires expert knowledge.
Ingredients:
Sugar, dextrose, salt, mustard seeds, spices stabiliser - sodium-L-ascorbate [E 301].
MOQ may apply
Usage:
Ham Maturing in 3 steps:
1 pre-blend 20 kg curing salt + 1 kg #10.087
2 pre-blend 6 kg curing salt + 14 kg regular salt + 65 g saltpeter + 1 kg #10.087
3 pre-blend 20 kg regular salt + 120 g salpeter + 1 kg #10.087
Delivery unit:
sachets @ 1 kg
Quantity | Price/kg |
1 kg | 10.65 €/kg |
20 kg | 10.10 €/kg |
100 kg | 9.55 €/kg |
200 kg | 9.05 €/kg |
500 kg | 8.50 €/kg |
from 1,000 kg | 7.95 €/kg |