F A Q
WHAT’S SO GREAT ABOUT OUR CURED MEATS?
Here are a few things:
- All of our products are produced with sustainably raised, antibiotic free, vegetarian fed, heritage breed pork, and hand harvested, solar evaporated sea salt
All of our products are made in small batches, with enormous attention to detail
You will never find things like “spices,” “natural flavors,” or other mysterious ingredients in
our ingredient statements. We believe that everyone has the right to know what they are
eating, and we make sure all of our products deliver on that conviction.
We keep our ingredient statements short, and make sure every single ingredient has had the attention placed on it that we would want products that we buy for ourselves and our families to have.
Our products are always developed to be complementary to similar items in the category. Our flavor profiles are accessible, but with small twists that differentiate them from other producers. This helps create diversity within the category, much like there is in comparable categories such as cheese and beer.
OUR CURED MEATS ARE DELICOUS and an excellent source of sustainable protein!!!
Our salt comes from an old salt works
on the Pacific coast of Guatemala, pictured here. The salt passes through an ancient mangrove forest on its way from the sea, to shallow
salt water ponds, before it is raked,
by hand, after crystallizing in the sun.
'What Is Charcuterie?
How Should I store my Dry-Cured Salamis?
What if there is white mold on my salamis?
How long does salami last?
Do these salamis contain nitrates?
The shorter answer is yes. All cured salamis contain nitrites, albeit very few. Even if the label says "no nitrates," if the salami has the characteristic reddish hue that it is supposed to have, it contains nitrates. That said, we do not use Sodium Nitrate. We use celery juice powder instead.
While nitrites play an important role in the curing process, they are very unstable and, the very small amount we use, disappear after the first few days of curing, to the point at which a finished salami has a barely detectable level of nitrites.
The nitrite question is one we get all the time. There is a great deal of information about nitrites in circulation- much of it misleading, which makes giving a short answer very difficult and, not entirely considerate of the person asking it. In short, the answer can be long. We encourage you to click on and read over the attachment below, entitled Sodium Nitrite “Fact Sheet,” published by The American Meat Institute . It is very helpful in clarifying and educating about the issue and explaining that, YES, NITRITES ARE NECESSARY IN SALAMI PRODUCTION AND ARE SAFE TO EAT.