Curing Salt with Acerola Extract, 130g

An excellent way to cure - use and enjoy the exceptional taste!

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

🍒 Why is acerola extract recommended for meat and cold cuts?

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 impact of acerola on meat prepared for consumption has been confirmed by research.

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 thermal processing, the meat retains an attractive color.

✅ Inhibits fat oxidation processes - thus, products do not become rancid and retain a fresh taste and smell for longer.

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

Research confirms 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 durability of products.”

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

Ingredients: salt, (salt, anti-caking agent: E 536), acerola extract Malpighia glabra (17% vitamin C) 1.8%, sodium nitrite 0.6%.

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

Note! Not for direct consumption.