Preservation of meat
Preparation of marinades
Curing of sausages
Nitrite curing salt is an essential ingredient in the production of meat and sausage products. Curing is one of the oldest methods of food processing using salt. Not only does curing salt help to stabilize the characteristic pink color and support the development of the aroma, it also increases the hygienic safety of the products by inhibiting the growth of undesirable microorganisms such as Clostridium botulinum.