Think about it:
if you were to take lean pork meat (which we use to make ham), or minced pork (which we use to make sausages), and steam/boil it to 75c, you will get a dry lean end product for the pork leg, and a crumblier texture of cooked minced meat.
So how do we get that slightly bouncy, juicy, succulent texture of sausages and ham?
It’s all about water-binding
Here are some ingredient lists of other brands of hams and sausages
We typically see this additive: E451, E450. These are phosphate salts and they play a significant role in contributing to the familiar texture of sausages and hams. They open up meat fibers and allow meat fibers to hold on to more water, resulting in more moisture water bound to meat fibers despite cooking to relatively high temperatures.
Although studies do not show any adverse health effects of consuming phosphate salts, we have decided not to include these ingredients in our products to provide an all-natural product.
Hence we had to find an alternative solution to this because nobody wants a crumbly sausage even if it’s all-natural.
In our ingredient list, you will find
“fruit extract”. This is actually just dietary fruit fiber that we add to the recipes to help to provide that familiar texture of hams and sausages because they also help hold on to moisture during the cook process, giving us the familiar succulent texture that we are all familiar with
