| 250 | | only chorizo sausage/salchichon |
| quantum satis | | only pasturmas |
| 150 | As the sum of carnosol and carnosic acid | only dehydrated meat |
| 5 | | as flavour enhancer only |
| 500 | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | only cured products and preserved products |
| 20 | | only sausages |
| 200 | | only chorizo sausage/salchichon |
| quantum satis | | only sausages |
| 135 | | only sobrasada |
| 10 | | only sausages |
| 1 | mg/dm2 surface, not present at a depth of 5 mm | only surface treatment of dried cured sausages |
| 200 | | only sobrasada |
| 150 | Maximum amount that may be added during manufacturing | |
| quantum satis | | surface treatment of sausages |
| 5 000 | The additives may be added individually or in combination
The maximum level is expressed as P2O5 | |
| 150 | Expressed on fat basis
As the sum of carnosol and carnosic acid | excluding dried sausages |
| 100 | | only sausages |
| 500 | | only cured meat products and preserved meat products |
| quantum satis | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only surface treatment of dried meat products |
| 200 | The additives may be added individually or in combination
Maximum limit expressed on fat | only dehydrated meat |
| 100 | As the sum of carnosol and carnosic acid | only dried sausages |