Cultures around the world have preserved meats through different techniques since the beginning of recorded time. Whilst many people today are not familiar with how meat is safely and effectively prepared and preserved, they still have the advantage of the wonderful flavours and the versatile nature of these products.
Fermented meat is not a term many consumers use today. However, they buy these products on a daily basis. Fermented meats are produced through the process of drying meat and introducing a specific type of bacteria, which causes a chemical change in the meat that prevents spoiling. The beneficial lactic acid bacteria and the lack of oxygen during the process combine to add to both the flavour of the meat as well as the safe storage of the meat for extended periods of time.
Various Options
Fermented meats include a wide range of sausages from around the world. This includes the popular Irish Whiskey sausage as well as chorizo, pepperoni, salami, and some types of ham, including pancetta, parma, and serrano.
One of the benefits of choosing the fermentation process to preserve meats is the added shelf life. Fermented meats can withstand temperature extremes, both hot and cold, without changing or destroying the texture and flavour of the meat.
Typically, these fermented products do not need refrigeration until the packaging is opened. Dry salami, for example, can last over a month and a half unrefrigerated and until opened when kept cold. However, once the sausage has been cut, it should be kept in the fridge and used within a few weeks.
Horgans have been dedicated to sourcing the finest quality food products around the globe, and providing an exceptional and personalised service to our customers, with whom we work with as partners in shared success. It has a top selection of fermented meats, cheeses, deli meats, and other products for both retail and wholesale. To find out more, see us at www.horgans.com.
