Hi all,
As part of my work with 'the salt cured pig' I am looking at adding farmers, producers and suppliers etc of UK cured meat products to a global interactive map that is being worked up and will allow people to network for product, help and sourcing of high welfare, naturally reared pork, high quality cured meats (that have due respect for traditional methods and craft) and those selling such things here.
All sound simple enough....
BUT, when we start looking at things and trying to apply some basic criteria it becomes anything but simple!
So many producers now advertise 'no nitrates', 'no curing agents' 'done the traditional way with just salt and air' or even 'we dont even have a curing chamber- we do it the traditional way'!!
I obviously dont want to include unsafe products or unsafe producers so have had to ask how, for example, the botulism controls are maintained instead.
Replies are a bit mixed...some seem to think that a load of old flannel will do (assuming they are speaking to a tele-marketing bod or something) others genuinely dont seem to know. Both of which leave me wondering how these guys are even lawfully in business, selling product.
Anyone have any thoughts on all of this?
PS anyone here that wants including please let me know a bit about your approach and product and I will gladly see about getting you on the map