KOTÁNYI Curing Salt 200g

Kotanyi curing salt is the ideal choice for anyone who wants to make or preserve their own meat products. This special salt not only gives your meat an appealing colour, but also keeps it fresh and flavourful. It’s incredibly easy to use: depending on the size of the piece of meat, you should leave the curing salt to work for 2 to 3 weeks. This ensures the meat is thoroughly seasoned and develops its characteristic flavour. The curing salt consists of iodised table salt and sodium nitrate, which acts as a preservative. This ensures your cured meat has a long shelf life and retains its juicy texture. The high quality of this product is particularly evident when preparing ham or bacon. You can also use the curing salt to make vegan alternatives by treating vegetables or tofu with it to give them a similar texture and flavour. Make sure to apply the curing salt evenly to the meat and store it in suitable packaging. For best results, it may be helpful to turn the meat regularly during the curing process. When using it in the kitchen, it is important to bear in mind potential allergens, as the product may contain traces of gluten-containing cereals, egg, soya, celery, sesame, milk (lactose) and mustard. With Kotanyi curing salt, you’re not only bringing tradition into your kitchen, but also creating authentic flavours that will delight your family and friends. Turn your kitchen into a mini curing workshop and discover the joy of making your own long-lasting meat and vegetable products.