ham curing Germany

...Antioxidants are used to prevent the rancidity of fats and oils, especially unsaturated ones. This allows for longer shelf lives. Commonly used antioxidants include: - Rosemary extract - Tocopherol - Ascorbyl palmitate They can be used individually or in combination. When combined, they can have a synergistic effect. The use of antioxidants is particularly beneficial in salami and raw ham when they are to be aged or stored for a long time (e.g., pizza salami). Their use in sausage products made without nitrite curing salt is also advantageous, as the antioxidative effect of nitrite is absent.