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)

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 8.3.4.

Listed for this category

Permitted as members of an additive group

Annex II authorises some additives collectively. Each group below shares one set of conditions for this category.

Nitrates — 2 additivesML = 150 mg/kg. only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025. Note: (59) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment (XI) The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₃ ion.
Nitrites — 2 additivesML = 30 mg/kg. only traditionally cured products Period of application: from 9 October 2025. Note: (XH) The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₂ ion.