SAMPSUCO vs. COMMON BRINES

Sampsuco it´s a product that with it´s simplicity and naturalness competes with the tradional brines, which are being used now a days by the meat industry.
Common brines, have some problems that even today couldn´t be solved:

1) It´s composition, usually has sodium phosphate which is harmful for human beings. No matter the dose, sodium phosphate could eventually produce side effects in the organism.

2) The injection with common brines disolves in hughe proportions, bringing out into the open to the client, that a part from the estipulated weight, it´s just water with some other components. In short, this deteriorates the product, it´s quality, and gives a wrong image to the company.

Sampsuco avoids all this problems, and provides some other qualities, that either the producers or the consumers, couldn´t imagine:
This properties may fit with the new products campaign, where the consumer it´s able to apreciate the following advanteges:

1) The product´s weight has an exactly relation with the final product.

2) The cooking time of the product it´s lower in a 30% , 40%, or even a 50% than with other brines , depending the kind or cut of the meat . In the case of the turkey, it´s cooking time, it´s a 70% less.

3) During the cooking time, the meat will produce a sauce which it may be used to be coat with other ingredients, or with the same meat.

4) The volume of the meat won´t change either raw or cooked.

5) The meat will be tender in all it´s parts, even in the hard and dry parts