Dried processed meats are meat products that have undergone a process of microbial stabilization by means of drying. Thanks to this long process, the final product can be kept for months at ambient temperature. Many different specialties of dried product exist (dry ham, salami, pepperoni, chorizo, etc.) and can be divided into:
- Dried pieces: Based on different parts of the animal, meat is treated with salt and drying process. Cargill ingredients and additives ranges are designed to improve color stability and uniformity, flavor and process time.
- Fermented sausages: Constituted of a minced combination of lean meat and fat to which Cargill solutions (salts, spices, surface and ripening cultures and food ingredients and additives) are added. These provide acidification control, absence of unwanted micro-organisms and, hardness, together with reduced process time, flavor, appearance and color.
Ingredients and systems
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.