Pink Curing Salt #2

About Our Pink Curing Salt #2 Pink Curing Salt #2 Batch Tested and Verified Gluten Free Use for long, slow cures of meat (weeks to months) Ideal for dry-curing meats like salami, pepperoni, prosciutto and dry sausages Contains 4% Sodium Nitrate and 6% Sodium Nitrite Perfect for meats that do not require cooking/smoking/canning Product Description Not to be confused with Pink Himalayan Salt, Pink Curing Salt #2 is a blend of sodium chloride (table salt), sodium nitrite, and sodium nitrate. This slow-curing agent helps preserve meat, maintain its flavor, and keep its vibrant appearance. Also known as Prague Powder #2, this curing salt is perfect for dry-cured meats that age over time and don’t require cooking, smoking, or refrigeration before consumption. Use Anthony’s Pink Curing Salt #2 for salami, pepperoni, prosciutto, sausages, and more.  One bag is enough to cure hundreds of pounds of meat, ensuring your charcuterie dreams come true! Anthony’s Premium Pink Curing Salt #2