Curing salt with acerola extract, 130 g

An excellent way to cure meat – use it and enjoy exceptional flavor!

Whenever you want your homemade cold cuts, hams and sausages to be truly delicious and look appetizing, use this excellent enhanced curing salt. It is a unique combination of traditional curing salt with a modern addition in the form of acerola fruit extract, rich in vitamin C - for better taste, color and shelf life of your products.

🍒 Why is acerola extract recommended for meat and cured meats?

Acerola extract (Malpighia glabra) contains a very high dose of natural vitamin C (ascorbic acid), making it one of the strongest natural antioxidants valued in meat processing. The positive effect of acerola on meat prepared for consumption has been confirmed by studies.

What benefits does curing salt with acerola extract provide?

✅ Speeds up the curing reaction - reduces sodium nitrite (NaNO₂) to nitric oxide (NO), giving the meat a characteristic, appetizing pink color.

✅ Stabilizes the color of the meat - after heat treatment the meat retains an attractive color.

✅ Inhibits fat oxidation - as a result, products do not turn rancid and keep their fresh taste and aroma for longer.

✅ Increases microbiological stability - slows the growth of microorganisms, extending shelf life.

Studies confirm the effectiveness of acerola in meat:

“Acerola fruit extracts exhibit strong antioxidant properties, stabilize color and limit fat oxidation processes, improving the sensory and microbiological stability of products.”

(Nowicka A., Krzywdzińska-Bartkowiak M., 2019. “Food. Science. Technology. Quality.”)

Directions for use (per 1 kg of meat)

Wet curing:

Add 58–65 g of curing salt, 4 g of sugar and optional spices to 1 L of cold water. Cure the meat in the brine for 7–14 days under refrigerated conditions.

Dry curing - whole piece of meat:

Rub the meat with 18–25 g of curing salt and spices. Cure under refrigerated conditions for 3–7 days

 (approx. 1 day of curing per 1 cm of meat thickness).

Dry curing - meat for sausages:

Add 13–17 g of curing salt and spices to 1 kg of ground meat. Leave the mixture under refrigerated conditions for 1 day.

Ingredients: salt, (salt, anti-caking agent: E 536), acerola extract 1.8%, sodium nitrite 0.6%.

The product may contain sesame seeds, mustard, gluten, sulfur dioxide, peanuts and soy.



Warning! Not for direct consumption.