Pink Cure Salt #2 is a specialty curing salt formulated for long-term dry-cured and fermented meat products that are not intended to be cooked, such as salami, prosciutto, coppa, bresaola, pancetta, culatello, and other traditional whole-muscle cures.

Unlike Cure #1, which contains nitrite only and is designed for shorter curing processes or cooked products, Cure #2 contains both sodium nitrite and sodium nitrate. The nitrite provides immediate curing action, while the nitrate acts as a longer-term reserve that slowly converts to nitrite during extended curing and drying. This makes Cure #2 the proper choice for products that cure over weeks or months.

Curing salts are not interchangeable. Do not use Cure #2 in place of Cure #1 for bacon, ham, smoked sausage, cooked sausage, or any product that will be cooked after curing. Use only according to a tested formulation and weigh accurately.

Contains: Sodium Nitrate 6.40%, Sodium Nitrite 6.20%, Salt 87.40%