Organic quality from the Alentejo

Why go organic?

Because organic sausages are healthier and taste better!

The advantages of organic sausages are:

1. No phosphate: phosphate is a food additive, which represents a health risk, used by the meat industry to increase the water binding capacity. It is used in sausage manufacturing to guarantee the perfect consistency, resulting in the coagulation of meat, water and fat, increase also its water capacity to turn it cheaper.

2. There’s a lot of vitamin C: to achieve the desired consistency we use ascorbic acid instead of phosphate, which is basically pure vitamin C.

3. Less fat: the addition of fat is limited, as the water and fat binding capacity of ascorbic acid is less effective.

4. Better taste: as the addition of water is limited, our organic sausages taste like real meat!

5. Less nitrite pickling salt: the nitrite pickling salt is used to change the colour of sausages and high levels of consumption represent a health risk. Therefore, its use in organic production is very limited.

6. Happy animals and sustainable production: the livestock at Herdade do Freixo do Meio is free range and is fed from nature itself.

Production

Those who want to find out about the production of sausages are welcome to go through the image sequence.

For all the others, as Bismarck said: "Laws are like sausages, its better not to see them being made..."