1415 Hillside Drive, Kamloops, BC, Canada
Description of Business:
Chop N Block
https://www.chopnblock.ca
1415 Hillside Drive
Kamloops. B.C. Canada
https://www.instagram.com/chopnblock/
Products: Premium charcuterie, sausages, chorizo, savory meats
History: Fermented meat has origins in multiple regions around the globe. First reports of fermented meat were observed in India by addition of clarified butter or ghee which are rich in lactic acid bacteria at the time of processing meat.
Fermentation process / Microorganisms involved:
Domesticated bacterial starter cultures which includes Lactobacillus lactis, Streptococcus thermophilus and Lactobacillus sp. and Pediococcus cerevisiae.
Fermented meat is typically dehydrated and processed.
Fermented meat is crucial in the process of preserving the meat and has found use mainly in products such as chorizo, sausage, salami and ham.
Introduction of starter cultures significantly reduces the ripening period. Fermentation temperature ranges from 20-22°C for dry and mold sausages while semi dry varieties are 26°C.
Health benefits (if applicable): Fermented meat products contain probiotics and are nutrient rich.
Interesting facts: Most Mediterranean sausages contain pork. Fermented meat products are often eaten with cheese and wine.
Want more info about meat products and recipes? Check out these links
https://www.bestfoodfacts.org/nine-things-to-know-about-eating-meat/
https://www.youtube.com/watch?v=7EHBZKw7yLM
https://www.bbcgoodfood.com/recipes/collection/sausage-recipes
References
Key TJ, Appleby PN, Bradbury KE, Sweeting M, Wood A, Johansson I, Kühn T, Steur M, Weiderpass E, Wennberg M, Lund Würtz AM. Consumption of meat, fish, dairy products, and eggs and risk of ischemic heart disease: A prospective study of 7198 incident cases among 409 885 participants in the Pan-European EPIC Cohort. Circulation. 2019 Jun 18;139(25):2835-45
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fermented-meat