From M. G. Richardson
The basis of Feedback’s confusion about the percentage of pork in Pepperami (108 per cent) is probably the use of the word “ingredients” (29 May). This is not an analysis, it is the start of a recipe: to make 100 kilograms of Pepperami, take 108 kilograms of pork…
Presumably Pepperami, like salami, chorizo and other dry sausages, is cured by a process of partial desiccation. The missing percentage represents the water that evaporated during this process.
Begbroke, Oxfordshire, UK
