8.3.4 Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates

EU food category, from Regulation (EC) No 1333/2008, Annex II, Part D.

Under Annex II, an additive may be used only in the foods and under the conditions listed for them. This page shows what is listed for this category. It does not infer anything from broader categories: where Annex II extends a broader category's provisions to its subcategories, it says so in that category's own listing. See the broader category 8.3.

Subcategories

8.3.4.1 Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)4
8.3.4.2 Traditional dry-cured products (dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)4
8.3.4.3 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)4

Listed for this category

No additive is listed directly for this category.