For many years we have been selling our beautiful cured meats in vacuum bags. The process removes all the air from the pack and prevents oxidation and spoilage. It is very effective and is widely used.

But, the process also squashes the slices together and they become very hard to separate. And we need to use several layers of plastic to interleave the slices to allow them to be separated. And it has been bugging me for a while.

We finally have a solution that we have just started to roll out. We are now able to replace the air inside the bag with inert gas (Issy, my 17 year old daughter studying science, explained that one to me). I am sure Alan Committie could give us the latin name for this too. A mixture of nitrogen and CO2 is injected into the bag after the air is removed. It is also known as gas flushing. No more plastic interleaving, no more squashed meats and it’s better for the environment.

The slices are easy to separate and the meat is in a recyclable PET tray. It is as close to freshly sliced as you can get.

Look out for the new packaging at the Oranjezicht market at Granger Bay and other delis as we start to roll it out.

Also don’t forget you can order for home delivery in Cape Town and Gauteng at www.richardbosman.co.za

We also have a distributor in KZN and you can order via email info@artisanwine.co.za

Be safe and be kind.