It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated
The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge
It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated
The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge
Salami might have sugar to promote fermentation
Glazed sliced ham? No I’m talking a bout a big piece of meat without glace. I’m not in the states though so might be different there.