Saltpetre

Indispensable for production of homemade processed meat– next to kitchen salt, saltpetre is a fundamental additive while curing meat, especially pork, beef, or veal. Healthy and safe curing – saltpetre does not contain nitrites present in curing salts, thanks to which the preparation of homemade meat dishes is even healthier Efficient packaging– 100 g of potassium saltpetre is sufficient for curing 50 kg of meat. Even better homemade meat products – using saltpetre for curing meat ensures that it retains its delicious pink colour, as well as excellent flavour and savoury aroma. Safe and healthy preservation – the strong bacteriostatic and bactericidal activity of saltpetre allows protecting the homemade products against bacterial growth and film without resorting to chemical additives.

Potassium saltpetre, also known as potassium nitrate (KNO3), is a colourless crystalline salt (E 252) used in traditional curing meat methods. Next to kitchen salt, potassium saltpetre is the most important additive used for curing meat (especially pork, beef, and veal), ensuring not only extension of its shelf life, but also retention of the pink colour of meat.