M-CURE®

Raw cured products

Curing, drying and smoking are the oldest methods of food preservation. Even though these methods can still generally be used for the production of raw cured products, nowadays the majority of chemical and physical processes involved have been identified. Equipped with this knowledge, one is now able to control these processes. Reproducible qualities and targeted process control have become possible and have replaced the principle of coincidence.

The Meat Cracks Technologie GmbH has extensive experience with the technology of raw cured products and has delved into the topic of reaching an even and complete reddening of raw cured products which are made of bigger muscle pieces. Based on this and other research projects, several compounds and starter cultures for different applications have been developed.

We take advantage of the fact that all components such as M-CURE curing products- curing agents and seasoning – and M-CULTURE starter cultures can be matched in such way so that they are fully effective in the product.

Meat Cracks M-CURE products are seasonings, functional curing mixtures and combi-products for the production of various raw cured products:

Our M-Cure range at a glance:

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M-CURE

Würfelschinken

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M-CURE

Schinkenspeck

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M-CURE

Bauernschinken

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M-CURE

Italienischer Landschinken

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M-CURE

Kernschinken

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M-CURE

Bündnerfleisch

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YOUR customized
M-CURE mixture

Individuality is our strength

Besides developing the right product for each and every application, Meat Cracks deals with process control and the development of a suitable application recipe. We would like to share our experiences with our customers in technological on-site consultations.

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