DParker75089
Songster
That would come to a shock to those who have been doing it for a long, long time. In fact, by regulation, nitrates/nitrites are not allowed as cure ingredients when making things like Parma ham, Prosciutto, Serrano ham, et al, which are most definitely cured meat products.We're going to have to agree to disagree. Impossible to cure with just salt. Period.
Nitrites/nitrates are most commonly added to cure mixtures in modern times as an added safety measure, in addition to the other benefits provided...but they are jot essential elements of curing at its most basic.