Brines
Injection and tumbling brines that improve yield, juiciness and consistency.
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Cured, Uncured, Dried and Fermented Products
From a classic salami to biltong and droëwors, these products turn time, salt and spice into flavour.
In focus
From a classic salami to biltong and droëwors, these products turn time, salt and spice into flavour.
Cured, uncured, dried and fermented products rely on carefully controlled chemistry and drying. Cure systems develop colour and flavour and support safety; starter cultures drive controlled fermentation; spice and seasoning define the character of the product.
Dried products such as biltong and droëwors are central to South African meat traditions, and the right spice and drying process are as important as the meat itself. Uncured options serve products made without added nitrite.
Cure mixesStarter cultures and fermentation aidsBiltong and droëwors spice blendsDry-cure and uncured systems
Applications
Where it works in food processing.
- 01
Cured hams and bacon
Cure systems for colour, flavour and stability.
- 02
Salami and fermented sausage
Starter cultures and spice for controlled fermentation.
- 03
Biltong and droëwors
Spice and cure blends for traditional dried meat.
- 04
Uncured and naturally cured styles
Formulations for products without added nitrite.
Benefits
What it brings to your product.
- 1
Controlled results
Defined cure and culture systems reduce batch variation.
- 2
Authentic flavour
Spice blends that reflect the product’s tradition.
- 3
Supports colour and safety
Systems designed with the process and regulations in mind.
- 4
Broad range of styles
Cured, uncured, dried and fermented formats.
Specifying
What we will ask you about.
- Product type and style
- Drying or fermentation conditions
- Cure and local regulatory requirements
- Flavour profile and heat level
- Allergen and label requirements
Talk to us about cured, uncured, dried and fermented products
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