HPP or not?

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We chose not! HPP (High Pressure Processing) is a method that crushes bacteria under 90,000 pounds per square inch of water. Problem is it crushes good bacteria as well as bad. One of our competitors uses HPP and has had recalls for both salmonella and listeria.

We choose to start with high quality human grade ingredients then gently process them in our own facility. Our ingredients come from farms and suppliers that supply local restaurants and grocery stores. We believe that when you start with quality you don’t need to squish the food to crush the bad stuff!