the sausages
Biological quality of the Alentejo
Our partner: Herdade do Freixo do Meio
Sausages are produced inHerdade do Freixo do Meio, an organic farm in Alentejo.
In the Herdade butchery, only meat from its own production is used. The cattle live in the countryside, in an almost wild environment.
In addition to food processing, at the Herdade they are dedicated to tourist-educational services, environmental services and more. To learn more about the various projects, visit the website.
And why bio?
Because organic sausages arehealthier and taste better!
The advantages of organic sausages are:
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Do not take phosphate:Phosphate is a health hazard additive used in the meat industry to increase water holding capacity. In the production of sausages, it is used to ensure the meat coagulates with the fat and water, in order to obtain a crispy texture and to increase the amount of water, to make them cheaper.
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Take a lot of vitamin C:to get the desired texture we replaced the phosphate with ascorbic acid which is basically pure vitamin C.
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They are less greasy:the use of fat is limited, as the water and fat holding capacity of ascorbic acid is inferior to that of phosphate.
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Know better:as the use of water is limited they even taste the meat!
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Take less sodium nitrite salt:Sodium nitrite salt is used for sausages to change color. Consumed in large quantities presents a health risk. In organic production the use is reduced.
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Happy animals and sustainable production:the animals at Herdade do Freixo do Meio live in a natural environment and feed on what the land gives them.
Production
If you are interested in knowing how sausages are made, you can find out more by talking to us or visiting the Herdade. In the photographs presented here you can already get an idea of the artisanal process.
And if you don't want to know, fine, as Mr. Bismarck: "Laws are like sausages, it's better not to know how they're made..."!