Curing salts are indispensable in the production of meat products. Are supplied in the form of fine, white crystals that are soluble in water.
Apart from their extraordinarily conservative properties due to the inhibition of growth of various types of bacteria, such as salmonella, staphylococcus, listeria, clostridia and in particular clostridium botulinum type, impact and a more stable color, characteristic taste and smell of cured products, and reduce oxidative changes the fats.

EXTRA SO
Mix for rapid meat curing
Dosage: - | 5 kg

LARGE nitrate salt (PARMA SALE)
Large nitrate salt (sea) for curing meat pieces with and without bones
Dosage: - | 25 kg

NITRITNA SO
Rock salt - contains 0.6 natratnog nitrate
Dosage: 1.6 - 2.5% | 25 kg