Cooked and cured meats are products that had been cured using Nitrite and/or
a combination of Nitrite and Nitrate, which results in the unique, distinctive properties of cured meat.
They are then cooked to a core temperature of 72° C.
The processed meat industry is under ever increasing pressure, to drive down price,
to meet ever rising food safety standards, to produce products with specific dietary requirements
and to label products in a clear and understandable manner.
We provide solutions to these challenges
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