Curing mix for white sausage, with functional protein and acerola, 66g

Discover Pekla for making the perfect white sausage

Pekla for white sausage, with functional protein and acerola - a curing mix with aromatic spices and herbs (including wild garlic) that will highlight the flavor and aroma of white sausage.

• Special recipe - Pekla ideal for preparing homemade white sausage - combines the taste of tradition with a modern approach to quality and functionality.
• White sausage better in every respect - thanks to our Pekla your white sausage will gain both excellent taste and aroma, as well as better texture. You will appreciate its quality and natural shelf life.
• Benefits of functional protein - the addition of functional protein improves the structure and juiciness of meat products.
• Benefits of acerola extract - the mix contains natural acerola extract (Malpighia glabra), helps maintain color. This addition is also valued for its antioxidant properties.

Forget about dry and unappealing products - choose Pekla and your own top-quality white sausage: delicious, appetizing, and retaining its flavor and aroma for a long time.

Benefits of functional protein:  

• increases the juiciness and firmness of meat
• improves meat texture (structure) and reduces losses during heat treatment
• this complete animal protein contains all essential amino acids needed for the proper functioning of our body

Benefits of acerola extract:  

• helps stabilize the color of meat
• inhibits fat oxidation - thanks to this, products do not turn rancid and keep a fresh taste and aroma longer
• improves the microbiological stability of meat - slows down the growth of microorganisms

Research confirms the beneficial effects of acerola: "Acerola fruit extracts show strong antioxidant properties, stabilize color and limit fat oxidation, improving the sensory and microbiological stability of products." (Nowicka A., Krzywdzińska-Bartkowiak M., 2019. "Food. Science. Technology. Quality.")

Recipe for 2 kg of white sausage

Ingredients: 

• 1.5 kg pork shoulder
• 0.5 kg pork jowl or fatty bacon
• 1 pack of Pekla for white sausage - with functional protein and acerola
• 100 ml cold water

Preparation:

Cut the meat into pieces, separating the lean parts from the fatty ones. Grind the fatty pieces through a 2-4 mm plate, and the lean ones through an 8-12 mm plate. Add 100 ml of water and Pekla (the entire contents of the package). Knead the meat - the stuffing should have a cohesive, sticky consistency. Using a sausage stuffer fill 28/30 mm casings with the meat mixture. Poach the raw sausage in water at 75-80°C for 20-25 min.

Ingredients: salt (salt, anti-caking agent: E 536), dried garlic, black pepper, functional pork protein (antioxidant: E 306) 6%, acerola extract 6%, marjoram, wild garlic.

The product may contain sesame seeds, mustard, gluten, sulfur dioxide, peanuts and soy.

Net weight: 66 g