Curing Salt and Nitrite Mixture

It is a mixture of vacuum-evaporated extra salt and sodium nitrite. The curing salt and nitrite mixture is applied in the manufacture of smoked products, sausages, hams and other meat products instead of nitrite of soda and table salt.

It is designed for development and stabilization of a pink-red colour of meat products, and adding a salty taste to them. The mixture protects non-refrigerated meat products against botulism and bacteria.

It is packed into 25 kg polypropylene bags.

Types of packaging

25 kg and 50 kg polypropylene bags

25 kg and 50 kg polypropylene bags