Expansion of the range - A2 products and meat products without nitrite curing salt | Migipedia | Forum

Expansion of the range - A2 products and meat products without nitrite curing salt

Erweiterung des Sortiments – A2-Produkte und Fleischwaren ohne Nitritpökelsalz

How do you do?

I am contacting you today because I have been looking for A2 products in your range for some time. Unfortunately, I noticed that apart from A2 milk, there are hardly any other products in this category available in your stores at the moment. I would like to see you expand your range of A2 products, especially yogurt and cheese. These products cannot be ordered online either.

I have also noticed that there are hardly any products without nitrite curing salt in your range of meat products. Many people are increasingly paying attention to a diet that is as natural as possible and avoiding additives such as nitrite curing salt. It would be great if you could include alternatives in your range.

As Migros is one of the leading retailers in Switzerland and is known for its high-quality and customer-oriented products, I hope that you will consider my request and expand your range accordingly in the future.

Thank you in advance for your time and I look forward to your feedback.

Best regards,
Sundra

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Expansion of the range - A2 products and meat products without nitrite curing salt

Erweiterung des Sortiments – A2-Produkte und Fleischwaren ohne Nitritpökelsalz

sundra

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All replies (1)

M-Infoline

Hello sundra, thank you for your message. The responsible department has been informed about your wish to offer A2 products such as milk, yogurt, cheese, etc. in our stores throughout Switzerland. We ask for your understanding that we are currently unable to promise implementation - we are keeping an eye on this issue.

Thank you for your feedback regarding our meat products. Curing agents (nitrate/nitrite) are important for the color, taste and safety of meat products - and are even permitted in organic products. Producing charcuterie without curing agents is a challenge.
All sausages with reddening as a process step contain nitrite curing salt. This includes all Cervelas, Wienerli and raw sausages (salami, Landjäger), but also all cold cuts (Lyoner, ham, etc.). Veal and pork sausages, cipollata, white sausages and merguez do not contain nitrite curing salt.

The following are examples of products in our range that are only preserved with salt and plenty of time:

- Beretta Prosciutto crudo Bio
- Beretta Prosciutto di Parma
- Beretta Prosciutto di San Daniele
- Emilia Romagna Prosciutto crudo

Although there are not many products in our range, the topic is important to us and we are keeping up with it. However, as already mentioned, it is currently difficult to find an equivalent substitute for nitrite curing salt without compromising the quality, safety and taste of the products. We hope this information is helpful for you! Best regards, Lea

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