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Frequently Asked
Questions
01
What are your ordering requirements?
02
Did A.C. Legg, Inc. change recipes with their new packaging?
03
Is your product allergen-free?
04
I use Tinted Curing Salt (6.25% NaNO2). Why can't I use it anymore?
05
How does A.C. Legg, Inc. plan to address the removal of FD&C Red No. 3 in Tinted Curing Salt (6.25% NaNO2)?
06
If I order Non-Tinted Curing Salt (6.25% NaNO2) from A.C. Legg, Inc. how will I be able to distinguish it from other granular, white food ingredients?
07
Do your products contain gluten?
08
Do your blends contain MSG?
09
My blend lists sugar, salt & spices. What are the spices?
10
Is there any chance of cross-contamination?
11
If making less than 25 LBS of meat, how much seasoning do I use?
12
Should I add cure to Legg's Signature Blends?
13
Do I need to add water when manufacturing sausage?
