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)

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 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. Note 7: Maximum amount that may be added during the manufacturing, 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.