Salt clumps when it gets wet. This is a huge problem for spice companies that make and ship thousands of pounds of seasonings all over the country. To combat clumping, these manufacturers often add chemical "anti caking" agents to what should be a fairly straightforward recipe. These additives alter the taste and the nutritional quality of the end product. We make our sausage in small batches with our own family blend of herbs and spices to avoid this common problem. The result is that our sausage will taste cleaner and more robust.