Seasoning and ingredient for dry cured meat [# 10.087]
Flavouring and functional ingredient for safe and reliable maturing of dry ham [aged ham], such as Westphalian Ham, Black Forest Ham. Accelerated salt penetration. Supports the tenderizing process and colour develeopment of the meat.
Sugar, dextrose, salt, mustard seeds, spices stabiliser - sodium-L-ascorbate [E 301].
MOQ may apply
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
sachets @ 1 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|