There are many different ways to preserve meat. These ways can often be traced back thousands of years to times when modern refrigeration and storage methods were not available or, even if they were available, they were not practical for the average household.
One such way of processing and storing meat for long periods of time is through the age-old process of fermentation. Traditional favourites such as Parma ham, salami, pepperoni, and other types of sausages are extremely popular in the Ireland and around the world and are examples of modern fermented meats.
How Fermenting Works
Fermented meats are made with chopped or ground meat to allow excess moisture to be extracted from the sausage or ham during the curing process. As the meat sits, the good bacteria, Lactobacillus and Leuconostoc, convert the sugars in the meat into lactic acid. This increase in lactic acid reduces the pH of the meat, which makes it impossible for harmful bacteria to grow.
Through the drying and curing process, most moisture is extracted, and the salt and acidity increases. This creates the sharp, tangy, and pleasing flavours associated with all fermented meats across the world. The specific amount of time for drying and curing hams and sausage depends on several factors. The humidity and temperature are the two most critical, and various areas of the world have different styles of sausages to accommodate for higher or lower ambient humidity levels.
In addition to the use of the good bacteria in the process of making the sausage or ham, additional nitrates can also be added to reduce the risk of any harmful bacteria growing on the surface or within the sausage. The drying, storage, and shelf-life of any fermented meat depend on the specific process, the amount of water and salt in the finished product, and the style of drying and curing used to make the meat.
Horgans offers a top selection of canned and fermented meats for customers throughout the Ireland and beyond. To see our selection, visit us online at www.horgans.com.
