8.3.4.3 Other traditionally cured products. (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)

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 50: only rohschinken, trocken-/nasgepökelt 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; (2) ML 50: only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours; (3) ML 180: only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products : Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking. Note (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3. Note (7): Maximum added amount, expressed as NaNO 2 or NaNO 3.
E 251–252: Nitrates — 2 additives(1) ML 250: only rohschinken, trocken-/nasgepökelt 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; (2) ML 10: only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours; (3) ML 300: only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7; (4) ML 250: only Salchichon y chorizo traducionales de larga curacion and similar products : Maturation period of at least 30 days; (5) ML 250: only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. 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. Note (7): Maximum added amount, expressed as NaNO 2 or NaNO 3.