primo premium bacon rasher preservation technique
PROCESS: Salting and Vacuum Packing
TECHNIQUE DEFINITION: Bacon can be salted to help preserve it for longer. By placing salt on the meat, you are not only drawing out all the moisture, but making a highly salty environment on the surface of then meat, one in which bacteria and micro-organisms can not survive. The bacon is then vacuum packed. Vacuum packing is simply a type of packaging that removes all air from the package before sealing. By removing the oxygen, the shelf life is extended enormously and the growth of bacteria is limited greatly.
TECHNIQUE DEFINITION: Bacon can be salted to help preserve it for longer. By placing salt on the meat, you are not only drawing out all the moisture, but making a highly salty environment on the surface of then meat, one in which bacteria and micro-organisms can not survive. The bacon is then vacuum packed. Vacuum packing is simply a type of packaging that removes all air from the package before sealing. By removing the oxygen, the shelf life is extended enormously and the growth of bacteria is limited greatly.