Nitrite salt 500 g UKAL

Available only for France and Belgium.

Enhance your culinary creations with our spices and herbs made from 100% natural ingredients. Nitrite salt, or curing salt, is a mixture of sea salt and sodium nitrite used to cure your homemade meats and charcuterie, but also to preserve food.

Its preservative properties allow it to fix the pink colour of charcuterie in particular (ham, bacon, sausages, pâtés, foie gras, etc.). It inhibits bacterial growth on food. It will meet the needs of both amateur cooks and passionate professionals (restaurateurs, butchers/charcutiers, caterers, manufacturers, etc.). 

Features : 

• Ingredient: 100% nitrite salt
• Nitrite/nitrite ratio: 0.6%
• Contents: 500 g 
• Appearance: powder
• Flavour: natural
• Colour: white
• Use-by date: 24 months
• Manufactured and packaged in France

Examples of use :

• Homemade ham: used in brine or salting mixture to fix the pink colour and ensure optimal preservation.
• Sausages and dry sausages: incorporated into the preparation to prevent bacterial growth and guarantee a beautiful red-pink colour.
• Canned foie gras: mixed into the preparation before sterilisation to preserve the colour and avoid microbial risks.
• Bacon or smoked pork belly: helps maintain an attractive colour after cooking or smoking.
• Pâtés, terrines, rillettes: ensures microbiological stability while maintaining an appetising appearance.
• Meat in jars (duck confit, shoulder, shank, etc.): used to extend shelf life without altering texture or taste.

Instructions for use : 
Recommended maximum dosage: 25 grams per kg of meat

Storage : 
Store in the original packaging in a cool, dry place away from light (temperature < 25°C, humidity < 65%).

• Fiche_produit_sel_nitrite_150320018.pdf (PDF document)