Unfortunately, modern manufacturers of whatever "became famous" for low-quality products. And they do not speculate on anything else as on the quality of products. They enthusiastically add various kinds of aromatic additives and stabilizers to food, most of which are harmful to health. This is especially true for expensive meat delicacies. If not properly controlled, favorite carbonates, boiled pork, lard and smoked meats can contain anywhere from 30 to 59% impurities.
Take a close look at the composition. In expensive whole-muscle delicacies made by technology, there should be water, salt, pepper, the presence of phosphates is allowed. If there is something else, then this is a reason to think about quality. And, of course, it doesn't matter if the composition contains preservatives with the letter E, starch, soy, flour, vinegar. Food additives do not add value.
A good quality chop should be slightly damp at the cut, but not ooze out or crumble. If the fat around the edges is yellow, this indicates a spoiled product. The product wrapped in a film may turn sour. In this case, the meat becomes soft and sticky, acquires a characteristic sour smell. If there is a lot of brine under the film, then too much water has been pumped into the carbonate.
Good boiled pork is gray in color, dry in consistency and should crumble when cut. If the pork is red or pink, easily cut like butter, this is a reason to think about it. And if it contains something other than pork, pepper and salt, for example, sodium nitrate, it is better to look for something better.
Experience will help you choose smoked meats. Usually meat is smoked in two ways. The first is natural, when the meat is suspended in a smoking chamber and kept in the smoke of sawdust for several hours. The second is chemical, using "liquid smoke". This method is undoubtedly cheaper and faster, but it has little to do with real smoking.
