Before the industrialisation of food and food preservatives, people have been utilising natural means of preserving food. For example, drying, fermenting, pickling, are all examples of extending the use by date of foods. They work by making the environment less hospital for harmful microbes that cause food spoilage. 
These natural methods have been our source of inspiration for us and we have developed a recipe that avoids the use of industrial preservatives.
One way these traditional methods work is to reduce the pH of the environment.
If you take a look at our ingredient list, you will see that we use “Vinegar” in our ingredients. The vinegar is not meant as a seasoning but is added to reduce the PH level in the final product so that it prohibits microbial growth. However, rest assured that any vinegar flavour is in the background and most customers don’t even realise it's there!
Another component is the “Natural flavour” ingredient. Secret: one component of this is a family of Nature’s super ingredients - polyphenols. 
Polyphenols are nature’s powerhouse ingredients, with very wide ranging benefits to our health. Examples of foods rich in polyphenols include green tea, dark chocolate, coffee, fruits, vegetables and spices. When added in the recipes, they provide antioxidative and some natural colouring properties to allow us to have products that don’t go rancid so quickly.
Lab tests have shown that this concoction protects our products from harmful bacteria like Listeria, salmonella, botulism, etc. All these allow us to have a product that is made by natural ingredients and techniques and can stay tasty and safe for a longer time!
Stay tuned to our next episode on how Jill’s Sausages products maintain an attractive cured meat colour, all without the nitrites!