Pink Curing Salt (Prague Powder #1)

Pink Curing Salt (Prague Powder #1) is a specialized curing mix used in charcuterie and sausage-making to preserve color, inhibit bacterial growth and develop the characteristic cured flavor of meats. It typically contains table salt and a small percentage of sodium nitrite and is commonly used in European and North American cured-meat traditions. Nutritionally it is not used for calories or macronutrients but is extremely high in sodium — about 93.75g per 100g — so it is applied in very small quantities. Because it’s an additive rather than a seasoning used by volume, most of its effects are functional (preservation and color) rather than nutritional. From a safety and health perspective, pink curing salt is effective at preventing dangerous bacteria like Clostridium botulinum when used correctly, but it introduces nitrites which can form nitrosamines if meats are overcooked; for that reason it should be used only as directed and not as a straight table salt. If you prefer to avoid added nitrite you can use traditional sea salt for seasoning or commercially available nitrite-free/‘uncured’ curing blends that use celery powder as a natural nitrate source.Read more

Vegan · Lactose free · Gluten free · Culinary processed · ~1.80€/100g