| 175 | Maximum residual amount, residue level at the end the production process | only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days |
| 100 | Maximum residual amount, residue level at the end the production process | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days |
| 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 jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days |
| 250 | Maximum residual amount, residue level at the end the production process
Without added nitrites
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months |
| 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 dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days |
| 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, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation |
| 50 | Maximum residual amount, residue level at the end the production process | only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation |
| 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 presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months |
| 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 dry cured ham and similar products: Dry curing followed by maturation for at least 4 days |
| 100 | Maximum residual amount, residue level at the end the production process | only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month |