Curing salt

Curing salt is a blend of sodium chloride (table salt) and sodium nitrite or potassium nitrite. It is used to preserve and flavour cured meats, giving them their characteristic pink or reddish colour and preventing the growth of harmful bacteria like Clostridium botulinum.

Manufacturers add curing salt primarily as a preservative and for its colour-enhancing and flavour-developing properties in cured and smoked meats. It is essential for the safety and appeal of products such as bacon, ham, sausages, and some dried meats.

Curing salt, containing sodium nitrite, is authorised as a food additive in Great Britain and the EU. EFSA has evaluated it, and it is listed on the Register of Food Additive Authorisations. Sodium nitrite is known to be converted to nitrosamines in the body, which have been classified by the WHO/IARC as possibly carcinogenic to humans. However, the levels of nitrites used in cured meats are generally considered safe by regulatory bodies when consumed within typical dietary patterns. The FSA advises that while nitrites are necessary for food safety in cured meats, reducing intake of these products may be beneficial.