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Premium Curing Salt Nitrate (NaNO2 0.4% + KNO3 0.4%) in bulk retail and wholesale packaging UK supplier

Curing Salt Nitrate (NaNO2 0.4% + KNO3 0.4%) 1kg

£2.59

Quantity

Curing Salt (NaNO₂ 0.4% + KNO₃ 0.4%) is a specialised curing agent designed for professional meat processing, delivering consistent preservation, colour development, and flavour enhancement. Formulated to support controlled curing processes, it helps maintain product safety, extends shelf life, and ensures the characteristic colour and taste associated with cured meats.

Ideal for butchers, processors, and large-scale food manufacturers, this blend provides reliable performance and uniform results across a wide range of cured meat applications.

Size: 1kg

If you need 50g/100g/250g/500g/10kg/25kg or a custom size, please get in touch via our contact page.

Why Choose Our Curing Salt Nitrate (NaNO2 0.4% + KNO3 0.4%)?

✔ Premium grade Curing Salt Nitrate (NaNO2 0.4% + KNO3 0.4%)
✔ Carefully sourced and quality checked for consistency
✔ Suitable for retail, catering, and food manufacturing
✔ Available in bulk wholesale quantities
✔ Secure packaging to maintain freshness
✔ Reliable UK supplier with scalable supply capacity

Our Curing Salt Nitrate (NaNO2 0.4% + KNO3 0.4%) is ideal for all butchers, dry curers, dry sausage makers, restaurants, catering businesses, meal prep companies, and seasoning manufacturers looking for dependable curing salts bulk supply.

Culinary / Production Applications:

Dry-cured and processed meats such as bacon, ham, and salami
Sausages and charcuterie products requiring controlled curing and colour development
Air-dried and fermented meats for consistent preservation and flavour
Brining and curing solutions for whole muscle meats
Industrial meat processing where product safety, shelf life, and uniformity are critical
Traditional and large-scale production of cured and preserved meat products

Storage Information

Store product in a cool, dry place away from direct sunlight. Keep sealed after opening to preserve aroma, flavour, and product quality. Under proper storage conditions, this product maintains its potency for extended periods.

Allergen Information

IMPORTANT: This product has been handled in a facility that also processes allergens.

Packed in the UK.

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SHIPPING INFO
We usually ship within 2 business days. For urgent orders, please get in touch.

Why Work With Us?

Your Partner in Flavour

Our mission is to provide flavour, quality, and consistency across every batch we produce.

With every order, we deliver excellence and reliability to help your business thrive.

With decades of experience in the spice industry and state-of-the-art in-house packaging facilities, we ensure every product meets the highest standards.

Quick, Flexible UK Supply

The ingredients your business needs when you need them!

From small artisan producers to large-scale manufacturers, we offer flexible minimum order quantities (MOQ) to suit your operation with most orders processed and shipped within just 2 business days.

Our UK-wide delivery means your spices, seasonings, and blends arrive reliably and efficiently—wherever your business is located.

Doy Pack or Plastic Stand-up Pouch Packa

Bespoke Products Made Easy

We go beyond simple supply: our white label and custom-size packaging solutions let you tailor products to your workflow, while our private label services help you launch your own brand with exclusive products your customers won’t find anywhere else.

For businesses looking to stand out, our custom spice blend development turns your ideas into fully realised products, whether for meat, plant-based, or ready-to-sell ranges.

Want to learn more?

Discover our Blog

The End of “Standard Cure”: How EU Nitrite Rules Are Forcing a Rethink in the Butcher’s Craft

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

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Decision Tree: Selecting a Compliant Curing Strategy (Low Nitrite EU Framework)

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

Curing & Pickling

Adapting to Change: The New EU Rules on Nitrites and Nitrates

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

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Curing Salt Nitrate (NaNO2 0.4% + KNO3 0.4%) 1kg

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