Preservative used for the preservation and curing of meat, fish, cheese and salted sausages, such as sausages, spices, ham, chorizo and bacon.
€18,59 VAT included
In stock
Preservative used for the preservation and curing of meat, fish, cheese and salted sausages, such as sausages, spices, ham, chorizo or bacon, as it has very good bactericidal qualities. In addition to prolonging its preservation and improving food safety by preventing diseases such as botulism, it provides a particular flavour and a red-pink colour.It also allows the formation of nitric oxide inside the food, which delays the development of rancid flavours in the fat used.
How to use:
Mix with common salt, cover the product and leave to cure.
Mix 1-3 g Nitrösal with 100 g common salt and add to the product.
Format:
1k jar
| Weight | 1,2 kg |
|---|
