Nitrite salt – for long shelf life and beautiful appearance of meat
 Nitrite salt (also known as color salt or colorous salt) is a special salt used in the preparation of meat products. It helps:
 Extend shelf life – inhibits bacterial growth, so meat doesn't spoil as quickly.
 Maintain an attractive appearance – meat with this salt retains its red color and looks fresh for longer.
 Improve stability – products become less sensitive to temperature fluctuations, which is important during storage and transportation.
 That is why it is often called "color salt".
 ⚠️ Important!
 Nitrite salt must be used very precisely, in small quantities, as indicated in the recipe. Nitrite in large doses is harmful to health. Always follow the indicated proportions!
 ✅ Safe nitrite salt proportions to use
 Nitrite salt is a mixture containing:
 99.4–99.5% common salt (NaCl)
 0.5–0.6% sodium nitrite (NaNO₂)
 This proportion is industrially precisely mixed to be safe for use if the specified dosages are followed.
 🔍 Recommended dosage (according to EU and food safety standards):
 Food safety standard : up to 150 mg of sodium nitrite per 1 kg of final product.
 This means that when using regular nitrite salt (with 0.5% nitrite), you should use about 12–15 g of nitrite salt per 1 kg of meat .
 This dosage provides a preservative effect while not exceeding safe limits.
 ⚠️ What you should not do :
 Do not add nitrite salt "by eye" - always weigh accurately.
 Don't use more, thinking it will "extend the shelf life" - excessive amounts can be toxic.
 Do not use nitrites in foods intended for children without consulting a specialist.