Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) — 2 substances
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8.3.4.3catégorie
2substances autorisées
Dans la catégorie d’aliment Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) (niveau 8.3.4.3), le registre européen recense 2 substances autorisées, avec leurs restrictions.
⚠️ « Autorisé » n’est pas « sans danger » : c’est un registre réglementaire, pas un avis sanitaire.
| Substance | N° E | Restriction | Commentaire |
|---|---|---|---|
| Nitrites | E 249 - 250 | 50 mg/kg | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: until 9 October 2025 |
| Nitrates | E 251 - 252 | 150 mg/kg | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: from 9 October 2025 |
Source : Commission européenne, portail FIP, capture du 2026-09-03.