For generations, curing meat has balanced on a quiet certainty: add the right amount of nitrite or nitrate, follow a trusted process, and the result will be safe, stable, and recognisably “cured.” That certainty is now gone. With the implementation of Commission Regulation (EU) 2023/2108, fully in force since October 2025, Europe hasn’t banned nitrites—but it has dramatically narrowed the room for using them. What once felt like a robust safety buffer is now a tightrope. And

If you’re still using the same curing recipes you were five years ago, there’s a good chance they’re no longer compliant. New EU legislation has tightened the permitted levels of nitrites and nitrates in cured meats, and the impact is being felt across the industry—from small butchers to large-scale processors. What used to be a comfortable safety margin is now a narrow window that demands far greater precision. This isn’t just a case of “use a bit less curing salt.” Lower ni

For centuries, curing has been the backbone of the charcuterie world. It’s an art form that balances flavour, tradition, and safety. However, as any professional in the meat industry knows, the landscape is shifting. Following recent EFSA safety assessments, the EU has officially tightened the belt on nitrites and nitrates (E250–E252), and the clock is ticking for producers to adapt. What’s Changing? The core of the update—specifically the amendments to Annex II of Regulation

Beef jerky sits at the intersection of preservation and flavour—one of the oldest meat-processing techniques, now refined for modern production. For food professionals, it offers both commercial opportunity and technical challenge: achieving the right balance of texture, safety, and taste requires precision at every stage. This guide on how to make beef jerky outlines a professional approach to producing high-quality beef jerky, from raw material selection through to drying a

Pickling is one of the oldest and most effective preservation techniques, but in today’s kitchens—both professional and artisanal—it has evolved into a powerful tool for flavour layering, menu differentiation, and waste reduction. Among the most versatile and commercially relevant options is the humble red onion: quick to prepare, cost-effective, and capable of delivering vibrant acidity, colour, and crunch. This pickled red onions recipe walks you through a precise, professi