SÃO PAULO, SP (FOLHAPRESS) – After the Ministry of Agriculture and Livestock set new rules for the manufacture and sale of bacon and ham, people are also wondering about the origin and the production of other common sausages on Brazilian tables.

One of them is the Canadian loin, which has that name, but is made in Brazil. The sausage is the Brazilian version of a cut of bacon created in Canada and takes its name to differentiate its composition.

“The technical name for the Canadian loin is back bacon, a reference to the back of the pork, because it’s a cut of pork belly with the loin attached to that cut,” says Peterson Rebechi, founder of the Cava charcuterie school.

He says that in Brazil, the traditional smoked loin and back bacon – or Canadian bacon – have become the same thing, a version of bacon without pork from the belly area and only with muscle in the composition.

The Ministry of Agriculture defines that the Canadian loin must have 100% cut loin as raw material. The composition of the final product must have a minimum of 16% protein and a maximum of 72% moisture, 8% fat and 1% carbohydrate.

Traditionally, sirloin cuts go through the smoking process with the gourmet feature, to enhance or alter the taste of the food.

The process can be carried out in two ways: in a greenhouse, using natural smoke from the incomplete combustion of non-resinous woods, such as cedar and mahogany, or by applying liquid smoke, a condensed form of combustion of wood, in the meat injection stages.

The way of preparing pork sausage was created in Canada, where there is still a difference between Canadian bacon and traditional bacon.

This technique of mixing the two cuts of pork creates a difference in the perceptions of flavor, texture and color of the products.

Marieli de Lima, professor of the food engineering course at the UFU (Federal University of Uberlândia), explains how to use the parts of the pork that vary in terms of protein, water and fat content.

It points out that, according to Brazilian food legislation, the Canadian loin is in fact referred to as the Canadian type loin on the packaging, to indicate the origin of the production technique of the product.

Daniela Cierro, vice-president of Asbran (Brazilian Nutrition Association), explains that it is important to pay attention to the other ingredients that go into the composition of the sausage.

“For example, 100 grams of Canadian sirloin, according to the manufacturer, contains half the daily sodium recommendation [de 2 g]so you have to be careful about the sodium load of ultra-processed foods like sausages,” he says.

She explains that it is recommended to avoid consuming ultra-processed foods, generally made by industries involving processing techniques and the use of ingredients for industrial use, such as meat extracts, and synthesized substances. in the laboratory, as additives that make them extremely attractive.

“High consumption of sausages can lead to hypertension and cardiovascular disease, colon cancer linked to high consumption of processed meats, allergies, gastritis, ulcers and skin problems, due to the additive ingredients that participate in its composition”, explains Cierro. .

PATRICK FUENTES / Folhapress