1 question
Wouldn't it be possible to make them without nitrite curing salt, like the sausages?
It's possible, but Cervelat is a cultural sausage from Switzerland, which only gets its typical brown, red color from the nitrite curing salt; it should never be changed, even in Germany they are known as brown sausages. Otherwise you'll just have to stick with brown sausages.
Hello Susilajn, thank you for your request. We are producing more and more products without nitrite curing salt, but this is a gradual process. In addition, curing is an age-old production method, so it will be indispensable for some products. The brown color of the cervelas is not caused by the curing salt, but mainly by smoking. A reaction in the protein of the meat with the smoke causes the Cervelas to turn brown. Best regards, your M-Infoline team
Thank you very much Infoline. I have heard the trend towards conversion and think it's great :)
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