Save to shopping list
Create a new shopping list
Curing Salt for meats 1kg pack
Our bestseller

Curing Salt for meats 1kg pack

incl. VAT / piece
Lowest product price within 30 days prior to the sale
Express checkout 1-Click(without registration)
Safe shopping

This Curing Salt is used as an essential ingredient for curing meats before smoking.

  • With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
  • This pack can be used for dry curing or as a brine solution.
  • Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.


It's best for curing pork meats. 


How to prepare the brine: 

To prepare the brine use  34 to 40 grams of salt per 1 kg of  meat. 

For dry curing use 17 to 23 grams of salt per 1kg of meat. 


You get 1kg pack.

Producer code
Do you need help? Do you have any questions?Ask a question and we'll respond promptly, publishing the most interesting questions and answers for others.
Ask a question
If this description is not sufficient, please send us a question to this product. We will reply as soon as possible. Data is processed in accordance with the privacy policy. By submitting data, you accept privacy policy provisions.
Write your opinion
Your opinion:
Add your own product photo:
This page uses cookie files to provide its services in accordance to Cookies Usage Policy. You can determine conditions of storing or access to cookie files in your web browser.