SALUMI LIBERI - minimum use of nitrites and nitrates in charcuterie products
Quality and safety of food items are two related and essential yardsticks, of particular importance in the case of fermented and/or processed food products.
In this context, meat and charcuterie products are today important issues. Recently, the IARC (International Agency for Research on Cancer) defined red meat as “probably carcinogenic” (group 2A) and processed meat (cured meats and charcuterie products) as “carcinogenic” (group 1).
Follow us :