Best raw ingredients

Best raw ingredients

The majority of our meat comes from regional producer groups.
 
The optimum meat quality is evident in:
The optimum pH value, firm white fat, firm lean meat and seamless traceability (origin/breeding/slaughter/processing) = Bedford proof of origin www.schinken.de

 
Measuring the pH value:
The pH value measures the acid content of the meat. As part of our quality control process, the pH value of all the meat supplied to us is measured. The optimum pH value of pork should be between 5.6 and 5.8 24 hours after slaughter. If it is outside this range, the ham cannot mature in the best possible way.

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