Why can't you find products like those in Germany? I think many customers would like to see this here too and please don't give me an explanation as to why a certain amount of the poison is vetretbar.
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Hello munggizzi, thank you for taking the time to write to us.
Curing agents such as nitrite and nitrate play an important role in the taste, color and safety of meat products. They prevent the growth of dangerous bacteria that cannot be killed by heat alone and help to extend shelf life. At the same time, we are aware that the digestion of cured products can produce nitrosamines, which are considered a health risk. That is why there are strict legal limits, which we naturally comply with.
Products without curing agents are a challenge in terms of technology and taste. Our previous Pure Nature products, which were made with beetroot powder instead of nitrite curing salt, unfortunately did not have the desired success. However, we are continuing to investigate possible alternatives that also meet our high quality and safety standards.
If you are interested in products that are produced without nitrite curing salt, you can find some long-matured ham varieties here:
Beretta Prosciutto di Parma: https://www.migros.ch/en/product/233012881000
Beretta Prosciutto di San Daniele: https://www.migros.ch/en/product/233012253000
Emilia Romagna Prosciutto crudo: https://www.migros.ch/en/product/233012252000
Sélection Culatello di Parma: https://www.migros.ch/en/product/233014082000
Rapelli Crudo fumè: https://www.migros.ch/en/product/232300184600
We hope that this information will help you. Best regards, Mara
