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)

GB food category, from assimilated Regulation (EC) No 1333/2008, Annex II, Part D, as at 28 June 2024.

In Great Britain an additive may be used only in the foods and under the conditions listed for them. Since 1 April 2025 those conditions are Annex II as it stood on 28 June 2024, read with the FSA and FSS register of authorisations. 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.

E 249–250: Nitrites — 2 additives(1) ML 175: only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days; (2) ML 100: only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days; (3) ML 100: only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30- to 45-day stabilisation period and a maturation period of at least 2 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days; (4) ML 50: only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. Note (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3.
E 251–252: Nitrates — 2 additives(1) ML 250: only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days; (2) ML 250: only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days; (3) ML 250: only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days; (4) ML 250: only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months; (5) ML 250: only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months; (6) ML 250: only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. Note (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3. 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. Note (40): Without added nitrites.