Peperami

Soooo, I'm gonna write to peperami and philadelphia and suggest a joining of the two. Have decided to call the frankensteinian creation a Philarami. It was either that or a Peperdelphia, and somehow Philarami sounds a bit ruder, so Me and Joey reckoned that would be better, Heh.
I also started reading the ingredients list on the peperami packet. It was interesting to say the least. Here's how it reads on the list...

"Ingredients: Pork(108%), Pork fat, salt, spices, glucose, flavour enhancers(E621, E635), Garlic Powder, Preservatives(E250)."

So, after reading this, and passing it on to Joey aswell, we were both wondering how you fit 108% of a substance into a product that has other shit in it as well, even if it didn't have other stuff in, you'd still be hard pressed to fit that extra 8 percent in some where. Well the peperami website (yes there is a site dedicated entirely to peperami...you can find anything on the net if you look hard enough) had this to say about it...

"Made at our sausage factory in Germany, it (peperami) is pasteurised for food safety, and is made with 27g of meat for every 25g sausage. This is because the meat loses some weight due to moisture loss during the drying process."


So, that's alright then.