| | | mg/kg | mg/kg |
E 249 | Potassium nitrite | Meat Products | 150 | |
E 250 | Sodium nitrite | Sterilised meat products
(Fo > 3,00)
| 100 | |
| | Traditional immersion cured meat products: | | |
| | Wiltshire bacon; | | 175 |
| | Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) | | |
| | Toucinho fumado; | | |
| | and similar products | | |
| | | | |
| | Wiltshire ham; | | 100 |
| | and similar products | | |
| | | | |
| | Rohschinken, nassgepökelt; and similar products | | 50 |
| | | | |
| | Cured tongue | | 50 |
| | | | |
| | Traditional dry cured meat products: | | |
| | Dry cured bacon;
and similar products
| | 175 |
| | | | |
| | Dry cured ham; | | 100 |
| | Jamón curado, paleta curada, lomo embuchado y cecina;
Presunto, presunto da pà and paio do lombo;
and similar products
| | |
| | | | |
| | Rohschinken, trockengepökelt;
and similar products
| | 50 |
| | | | |
| | Other traditionally cured meat products; | | |
| | | | |
| | Vysočina | 180 | |
| | Selský salám | | |
| | Turistický trvanlivý salám | | |
| | Poličan | | |
| | Herkules | | |
| | Lovecký salám | | |
| | Dunajská klobása | | |
| | Paprikáŝ; | | |
| | and similar products | | |
| | | | |
| | Rohschinken, trocken-/nassgepökelt; and similar products | | 50 |
| | Jellied veal and brisket | | |
EC No. | Name | Food | Maximum amount that may be added during manufacture, (expressed as NaNO3) | Maximum residual level (expressed as NaNO3) |
| | | mg/kg | mg/kg |
E 251 | Potassium nitrate | Non-heat-treated meat products | 150 | |
E 252 | Sodium nitrate | | | |
| | Traditional immersion cured meat products; | | |
| | | | |
| | Kylmäsavustettu poronliha/Kallrökt renkött; | 300 | |
| | | | |
| | Wiltshire bacon and Wiltshire ham | | 250 |
| | Entremeada, entrecosto, chispe, orelheira a cabeça (salgados), | | |
| | Toucinho fumado; | | |
| | Rohschinken, nassgepökelt; | | |
| | and similar products | | |
| | | | |
| | Bacon, Filet de bacon; and similar products | | 250 without added E 249 or E 250 |
| | | | |
| | Cured tongue | | 10 |
| | | | |
| | Traditional dry cured meat products; | | |
| | Dry cured bacon and Dry cured ham; | | 250 |
| | Jamón curado ,paleta curada, lomo embuchado y cecina; | | |
| | | | |
| | Presunto, presunto da pá and paio do lombo; | | |
| | Rohschinken, trockengepökelt;
and similar products
| | |
| | | | |
| | Jambon sec, jambon sel sec et autres pièces maturées séchées similaires | | 250 without added E 249 or E 250 |
| | | | |
| | Other traditionally cured meat products: | | |
| | Rohwürste (Salami and Kantwurst); | 300 (without added E 249 or E 250) | |
| | | | |
| | Rohschinken, trocken-/nassgepökelt ;
and similar products
| | 250 |
| | | | |
| | Salchichón y chorizo tradicionales de larga curación;
Saucissons secs;
and similar products
| 250 (without added E 249 or E 250) | |
| | | | |
| | Jellied veal and brisket; | | 10 |
| | | | |
| | Hard, semi-hard and semi-soft cheese | 150 in the cheese milk or equivalent level if added after removal of whey and addition of water | |
| | Dairy-based cheese analogue | |
| | Pickled herring and sprat | 500 | |
| | | | |