Journal

For information on using Activa® Transglutaminase (a.k.a. Meat Glue) in meat systems:

We’ve used it when making mild versions of our inspired Soppressata di Calabria, and used it as our sweet percentage in ‘Nduja. Available in limited quantities…

il Magnifici del Mezzogiorno has dissolved as a company in Italia, but we went right to the source farmers and worked with Scalzo to bring the…

The reason water activity is important, and the reason why the USDA critical limit for fermented sausages is 0.85 is because of Staphylococcus Aureus. It can…

For information in regards to the use of Cure Accelerators and/or Sodium Erythorbate in meat systems and brines: Because the reduction of nitrite oxide is critical…

Information on Sodium Tripolyphosphate Phosphates act to increase the water holding capacity of meat raising the pH of the meat, and by forcing the proteins apart,…

ANTIOXIDANT – substances added to foods to prevent the oxygen present in the air from causing undesirable changes in flavor or color. BHA, BHT, and tocopherols are…