T&K - Supply of Meat Industry - Pickling salt and saltpeter

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Did you know, that...

... the use of animal intestines for making sausages had its origins as early as the Neolithic era, nearly 15 thousand years ago, probably in the vicinity of Babylon? The first written document, however, comes from the 228 AD from a Greek cookbook written by Athenaeus Fri "Banquet of sophists".

Source: Z. Savic, I. Savic, Saussage Fans Wentylatory Victus, Vienna, 2002.

Pickling salt and saltpeter

Pickling salt is a type of salt which is designed specifically for pickling and canning. It is used mainly for meat and meat products – It is a real quintessence of a natural method of preservation of food.

Saltpeter, i.e. potassium nitrate (Latin: sal petrae – rock salt) is a preservative used as an additive to table salt for meat pickling and canning. .

Pickling salt – fine grain salt with high purity produced on the basis of evaporated salt and carefully selected ingredients with appropriate approvals which make pickled foods safe to store and eat. Pickling salt is available in two types of packaging: 0.5 kg and 25 kg.
Saltpeter – high quality double refined salltpeter. Available in 40 grams sachets which allows to prepare pickling brine or curing mixture for 40–50 kg of meat.