One of Fermín’s policies is to achieve products that are as natural as possible, which is why our philosophy is not to add Nitrites and Nitrates, or colorants to the products. This is one of the reasons why these color differences sometimes occur among the 7 oz products.
In the case of Salchichón, it is necessary to add preservatives as it is a product that is more difficult to preserve since it does not contain paprika. One of the functions of these nitrites and nitrates (preservatives) is to fix the color. Due to the low quantity we use, the product has a less pink or a color that can look more pale than usual.
For example, when these products are cured on the outside of the rails they receive more air flow and those pieces normally take a slightly more pinkish hue than the interior ones. This is very characteristic in the curing process of the 7oz. sausages.
Remember, to ensure that our product maintains its texture, color and characteristic flavor, it is important to keep it at the right temperature at all times.
In general, our products are stable at room temperature, so they can be stored in a cool, dry place with a stable temperature that does not exceed 53ºF (12ºC).
We recommend that the product be consumed at room temperature, around 68ºf (20ºC) so that its smell, flavor and texture can be better appreciated.
It is very important to store the product in a cool, dry place, away from sunlight. At higher temperatures, it loses its consistency and quality.