Reduced salt
In collaboration with the Catholic University College Ghent, a pilot project was conducted to develop a new approach in which the pig heads are no longer placed in a pickling solution but rather are injected with a mixture of salt, seasonings and vegetable concentrates at 65 locations.
The advantage this offers is that the pig's head no longer has to lie immersed in the pickling solution for an extended period of time.
Moreover, every bit of the pig's head receives the same amount of seasonings and vegetable concentrates. The new brawn product with less than 1% salt will be introduced to the market this year and will be available in 180 g (slice) and 1.25 kg (block) packages.