Pickling salt Peanut

✔ By curing meat, we can extend its shelf life.

✔ Thanks to curing, we extract water from the meat and also prevent the growth of bacteria, preserve the meat, and can also easily prepare the meat for further processing such as steaming, drying or smoking.

Meat can be cured in two ways:

✔ Dry method – this involves rubbing the meat with pickling salt. Usually about 20 g of peclosol is used per 1kg of meat.

✔ Wet method – a brine is prepared, in which the meat is immersed for several/some days.

Storage: in a dry and cool place.

Peanuts, other nuts, products containing milk derivatives, sesame, soy, mustard, celery and cereals containing gluten are also packaged at Peanuts