Curing salt is a blend of food-grade sodium nitrite and iodised table salt. It is not intended for direct consumption but is mainly used in meat processing to preserve colour, flavour, and aroma, while also acting as an antioxidant and preventing foodborne poisoning. It should be stored in dry conditions at ambient temperature, protected from direct sunlight. Production involves mechanical mixing of precisely dosed amounts of salt and sodium nitrite. Each batch undergoes internal quality checks and laboratory analysis to ensure accurate concentration and product safety. The dosage of curing salt depends on the sodium nitrite content and the filling mass. The maximum permitted level in the final product is 150 mg/kg, in accordance with Regulation No. 8/2002. For recipes with higher protein, fat, or water content, a lower nitrite concentration is recommended.