Natural source of nitrates that can enhance cured meat color and flavor, antioxidant properties, considered cleaner-label alternative to synthetic curing agents

Cherry Powder

Natural colorant, antioxidant compounds

Black Pepper

Enhances flavor, may improve nutrient bioavailability particularly of some vitamins and antioxidants

Red Pepper

Flavor enhancement, contains antioxidants such as capsaicin

Garlic powder

Provides flavor, contains organosulfur compounds with antioxidant properties

Coriander

Flavor enhancement, contains antioxidant compounds, culinary use

Beef Collagen Casing

Edible casing that enhances texture and cooking properties of meat products, biodegradable alternative to synthetic casings

Organic grass fed and finished beef tallow

Source of fat for cooking, contains fat-soluble vitamins, longer shelf stability than PUFA-rich fats

Water

Universal solvent, essential for life and food processing

Sources

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