Nitrite salt 1.75 kg UKAL

Enhance your culinary creations with our spices and seasonings, made from 100% natural ingredients. Nitrite salt, or curing salt, is a mixture of sea salt and sodium nitrite that allows you to cure your meats and artisanal charcuterie, whilst also helping to preserve food.

Its preservative properties help to retain the pink colour, particularly in charcuterie (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 content: 0.6%
• Net weight: 1.75 kg
• Form: powder
• Flavour: natural
• Colour: white
• Best before: 24 months
• Manufactured and packaged in France

Examples of use :

• Homemade ham: used in the brine or curing mixture to set the pink colour and ensure optimal preservation.
• Sausages and dry-cured sausages: incorporated into the mixture to prevent bacterial growth and guarantee a beautiful reddish-pink hue.
• 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 whilst retaining an appetising appearance.
• Meats 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)