08.2.4.2

Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).

Number 08.2.4.2
Name Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
Details
Parent Category Traditionally cured meat products with specific provisions concerning nitrites and nitrates

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
175Maximum residual amount, residue level at the end the production processonly dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
100Maximum residual amount, residue level at the end the production processonly dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
250Maximum 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 environmentonly 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
250Maximum 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 environmentonly 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
250Maximum 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 environmentonly dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days
250Maximum 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 environmentonly 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
50Maximum residual amount, residue level at the end the production processonly 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
250Maximum 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 environmentonly 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
250Maximum 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 environmentonly dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
100Maximum residual amount, residue level at the end the production processonly 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