Saltpetre (potassium nitrate) is used as an ingredient for curing meats and to give the characteristic pink colour to bacon and hams. Can be used either for dry curing or as a brine solution.
Preserving stabilises the colour of lean tissue, adds the distinctive flavour and acts as an anti-oxidant. Supplied in a 3kg pail.
It is essential to use this product in conjunction with salt and to the correct recommended usage.
Only for sale to retail butchers.