Curing salt

Curing salt is a precision-dosed salt-nitrite blend that ensures the safety, appetizing pink color, and longer shelf life of your homemade sausages, hams, and smoked meats. Ideal for both home meat processors and small-scale producers. Easy to use, guaranteed results — just like store-bought, only better!

Why choose curing salt

• Safety first — curing salt inhibits the growth of dangerous Clostridium botulinum bacteria, so you can enjoy homemade meat products knowing they are safe for the whole family.

• Appetizing color — gives meat the characteristic pinkish-red hue associated with high-quality ham and sausage.

• Longer shelf life — slows down the rancidity of fats, keeping products fresh for longer.

• Authentic flavor — creates the full-bodied taste characteristic of cured meat.

• Easy to dose — the appropriate amount is usually 50-100 g per kilogram of meat.

Applications

Perfectly suited for making sausages, hams, bacon, smoked meats, and canned meats in both home kitchens and small-scale production.

Ingredients

Sodium chloride (table salt) and sodium nitrite (E250), content according to food safety standards.