Some people have gotten into the habit of not removing the skin from cold cuts without necessarily questioning what it contained and whether it could be harmful to health. A nutritionist awakens minds.
With the return of gloomy days and winter approaching, many French people are taking their raclette machine out of the cupboard. In addition to the different varieties of cheese that can garnish your platters and plates, many of us are also very attentive to the choice of cold meats that will accompany them. Moreover, like the skin of potatoes, the question of keep or remove the skin from cold cuts. There are two schools: those who prefer to remove it because its appearance repels them; those who retain it through use or convenience. This habit divides even more when having an aperitif with friends and sharing a sausage on a cutting board… But what do the specialists think in terms of food hygiene, beyond any taste considerations? ?
Corinne Fernandez is a dietitian nutritionist, and she agreed to decide. According to her, it all depends on where the sausage comes from and how it was made. What we usually call the skin of charcuterie is in reality dried meat casings. There are some natural which is generally purchased from a butcher-caterer; others synthetic which are more often found on supermarket shelves.
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Choose traditional sausage if you like to eat the skin
According to Corinne Fernandez, “about twenty years ago we could consume these casings without problem because they had a particular and not unpleasant taste“. “Most were in fact made with completely natural substances”specifies the nutritionist to our colleagues at Top Health. But, “today we find sausages surrounded by synthetic casings”. “For the manufacturers, it’s cheaper. But for the consumer, it’s better to avoid eating them!”, she adds with confidence. And for good reason, Corinne Fernandez points out that artisanal sausage is indeed surrounded by the intestines of the animal; while industrial sausage is in reality covered with plasticized materials or artificial collagen casings.
While recalling that European law requires traders to confirm whether or not the skin is edible on packaging, the nutritionist emphasizes that the statements are not always very “clear” because “it’s written in small”. “Synthetic hose may contain plastic, but if nothing is specified, change brands”, she recommends. Especially since “plastic may contain endocrine disruptorsharmful to health”. “But, in general, these products are subject to Afnor standards, and once again, the easiest thing is to read the labels carefully”she concludes by revealing a tip for determining the edibility of the sausage skin… The more difficult it is to remove, the higher the chances that it is naturally made.
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