Belonging to the family of salts, sodium nitrite is often employed in the food industry for the preservation of meats and cured products. Its main function is to inhibit the growth of harmful bacteria and maintain the red color of meat. In Italy, it is especially used in the production of cured meats such as prosciutto and mortadella, where it also helps to develop the characteristic flavor.
Use in cooking
Sodium nitrite is used in small amounts for curing meats, both in raw and cooked preparations. It is essential for the production of typical dishes such as salami and culatello.
Preservation
To ensure its effectiveness, sodium nitrite should be stored in a cool, dry place, away from sources of moisture and direct light.
Curiosity
Sodium nitrite was discovered in the 19th century and, although it has been the subject of debate regarding its potential health effects, it continues to be used in many culinary traditions.
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