Ingredients: Salt, Sodium Nitrite (5.67%), Sodium Nitrate (3.63%), less than 1% Silicon Dioxide added to prevent caking, Red #3.
Applications: Used for all dry and semi-dry sausages that need to be aged over time (saucisson, pepperoni, soppressata, chorizo, sucuk. Also used in the production of dry-cured hams (southern style, prosciutto, Westphalian). Can be used in place of Prague Powder #2 or Insta-Cure #2.
