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)

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 dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025. Note 39: Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3.
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.