This natural prosciutto flavouring serves as a substitute for the ‘cured’ taste imparted by nitrates in charcuterie. An innovative solution designed to keep pace with developments in charcuterie production processes and standards, whilst ensuring compliance with regulations.
Form / particle size : Powder
Heat treatment : No
Indicative dosage : 0.5 to 2%
Dominants flavourings : Prosciutto, salting, dry ham
Colour and visual : beige powder
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