| 300 | Without added nitrites
Maximum added amount | only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 |
| 250 | Without added nitrites
Maximum added amount
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | 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 |
| 50 | Maximum residual amount, residue level at the end the production process | 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 |
| 10 | Maximum residual amount, residue level at the end the production process
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | 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 |
| 180 | Maximum added amount | 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 |
| 250 | Maximum residual amount, residue level at the end the production process
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | 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 |
| 250 | Without added nitrites
Maximum added amount
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days |
| 50 | Maximum residual amount, residue level at the end the production process | 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 |