The quality of production processes is continually improving, both in terms of raw materials and processing methods.
Objectives of the project
The preservation of foods by adding salt is a very ancient practice that is particularly important in deli-meat production. Even the Italian word for deli meats bears witness to the importance of salt: salumi. In fact, from an etymological point of view, the word “salume” (derived from the Latin “salumen”) means “assortment of salted things”.
The use of salt in deli-meat production is an essential step in the production process: the aim of salting the meat is to eliminate water in which pathogenic micro-organisms could proliferate, and to regulate the processes of fermentation. As the table shows, cooked ham is one of the deli meats with the lowest salt content.
So salt is a valuable food, which is consumed in excess today and, as we know, its over-consumption can encourage certain cardiovascular and renal diseases.
Compared to other deli-meats, cooked ham is the most delicate and, at around 2g per 100g, contains less salt than dry-cured ham and salami.
Today, the deli-meat production process is characterised by increasingly higher quality, both in terms of raw material selection but also processing methods and the choice of ingredients and additives: exploitation of the bacteriostatic properties of aromatic herbs and spices and the addition of controlled quantities of nitrites and nitrates have made it possible to reduce the use of salt in deli meat.
Here at Parmacotto, after numerous tests and analyses, our reduced-sodium cooked ham had arrived: around 0.5-0.7% sodium (compared to 2% in standard cooked ham).
Thanks to an innovation in the production process, by replacing some of the sodium chloride with potassium chloride, we can maintain the right density in the muscle tissue and therefore achieve soft, compact meat with reduced sodium content. Moreover, in order to obtain a product that is satisfying in terms of taste, we can modify the mix of spices and/or flavourings used, thereby naturally reducing the need for salt.
With 25% less salt than the market average, high-quality cooked ham helps maintain normal blood pressure. In addition, the meat comes from farms that do not administer antibiotics from birth. The product is also packaged in our new environmentally friendly tray made from FSC-certified recyclable paper, reducing plastic use by 70%.
“We select the finest raw materials - limiting the list to a few flavoursome, high-quality ingredients - and process them with care and an exceptional attention to detail to find the perfect recipe, the optimum balance between nutritional value and great taste.” - Doriana Sena, Quality Manager, Parmacotto Group.
Do you want to help promote a more comprehensive concept of well-being? More inclusive, more expansive and more conscious? Do you want to invest in a sustainable development project?
Contact usWell-being at mealtimes means respecting the principles of healthy and proper nutrition and a balanced lifestyle. Discover our plans for the future.