Dried processed meat
Dried processed meats are meat products that have undergone a process of microbial stabilization by means of drying. Thanks to this process, the final product can be kept for months at ambient temperature. There are many different specialties of dried products (dry ham, salami, pepperoni, chorizo, etc.) and they can be divided into:
Dried pieces: Meat is treated with salt and a drying process specific to different parts of the animal. Cargill ingredients and additives ranges are designed to improve color stability and uniformity, taste and process time.
Fermented sausages: These are a minced combination of lean meat and fat to which Cargill solutions (salts, spices, surface and ripening cultures, and food ingredients and additives) are added. These provide acidification control, absence of unwanted microorganisms, and hardness together with reduced process time, taste, appearance and color.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
