Curing ensures that the meat and sausages are perfectly preserved.
Nitrite Curing Salt0,45% - 0,55%
Nitrite Curing Salt1,2% - 1,3%
Nitrite Curing Salt0,35%-0,45%
Nitrite Curing Salt 0,5% - 0,6%
Nitrite Curing Salt 0,8% - 0,9%
