Why do you use salt in your products?
Like you we use salt to season and give flavour to our products. Salt is also essential for the preservation of charcuterie products. We are continuously reducing the quantity of salt in our products.
What is a preservative?
A preservative is a natural or synthetic component that extends the use-by date of food by limiting or preventing changes caused by bacteria. Preservatives act against one or several categories of bacteria. Certain products may therefore need several preservatives.
All our “Traditional” and “Artisan” dry sausages are only made with a natural preservative with no nitrites or lactose and are gluten-free.
What measures do you take for animal welfare?
The slaughterhouses and farmers we work with pledge to respect the European Animal Welfare Regulation which has 5 fundamental requirements:
– freedom from pain
– freedom from distress
– freedom from hunger or thirst
– freedom from discomfort
– freedom to express normal behaviour
At all our supplier farms, pigs feed and drink when they need to, throughout their lives. They have enough space to roam as they grow. The farmer looks after every one of his animals and tends to them whenever necessary.
Why do you add nitrite salt to some charcuterie products?
Sodium nitrite is for the moment the only known and effective preservative to prevent the most serious food poisoning in charcuterie products: botulism. Within the context of our project to reduce additives, we have significantly reduced the quantity of nitrites in our charcuterie products whilst at the same time guaranteeing food safety.
Furthermore, all of our “Tradition” and “Artisan” recipes are made with no nitrites. The only natural preservative used in these products is saltpetre.
For the amounts used, we are within levels authorised by the charcuterie code.
Public health authorities recommend eating charcuterie in moderate amounts and to include them in a varied and balanced diet www.mangerbouger.fr.
Since its creation in 1870, The “Concours Agricole ”, general agricultural competition, has the goal to identify and honor the best representatives in each food category.
This year, our air-dried hams plain and smoked – 100% artisanal and slowly matured at altitude at the foot of Mont-Blanc – were awarded the Bronze Medal and the plain dry sausage Henri Raffin was awarded the Silver Medal.