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Curing Salt #1 (453 g) | Prague Powder #1 Pink Curing Salt | For Meat, Bacon, Sausage & Charcuterie |1lbs - 453 Grams

Product ID: 540266295

Details

Flavour
Pink salt
Brand
Sampige
Item Weight
453 Grams
Net Quantity
450.0 gram
Number of Items
1

🎨Preserves vibrant pink color

🧂453g precise curing salt

🛡️Sodium nitrite for bacteria defense

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232 kr

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Sold byAmazon DenmarkDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Description

🧑‍🍳 Cure like a pro, savor like a connoisseur!

PICTURE PERFECT PINK - Locks in the natural, appetizing pink hue of your cured meats every time.
DIY CHARCUTERIE MASTERY - Ideal for home chefs aiming to create professional-grade cured meats and artisanal delights.
SAFETY FIRST FLAVOR ALWAYS - Inhibits harmful bacteria like Clostridium botulinum for worry-free curing.
CONSISTENT CULINARY CRAFTSMANSHIP - Precisely blended for uniform curing results batch after batch.
EXTENDED FRESHNESS EXTENDED ENJOYMENT - Prevents spoilage and oxidation to keep your meats fresh longer.

Sampige Curing Salt #1 is a 453-gram premium Prague powder blend of sodium nitrite and sea salt designed to safely preserve and enhance the flavor and color of cured meats. Perfect for home charcuterie enthusiasts, it ensures uniform curing, extends shelf life, and delivers that signature pink hue while protecting against harmful bacteria.

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232 kr

Duties & taxes included

In stock

Sold byAmazon DenmarkDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

Buyer Protection · Full refund if your order doesn't arrive as described.

Desertcart purchases this item on your behalf and handles shipping, customs, and support to Denmark.

Secure transaction

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Weight	453 Grams
Ingredient Type	sea salr
Brand	Sampige
Form	sea salt
Serving Recommendation	Pinch
Net Quantity	450.0 gram
Package Dimensions	10 x 10 x 8 cm; 453 g

Curing Salt #1 (453 g) | Prague Powder #1 Pink Curing Salt | For Meat, Bacon, Sausage & Charcuterie |1lbs - 453 Grams

Details

Details

Description

Specifications

Common Questions