Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production

The aim of the study was to determine the level of the“natural”nitrite and nitrate concentration in raw meat,salt andsugna(soft pork fat) used to produce San Daniele dry cured ham (SDDCH) and in SDDCH (PDO) that hasbeen ripened over 14 months under controlled environmental conditions. The average natural nitrite content inmeat, salt,sugnaand dry cured ham was approximately 2, 1, 5 and 1 mg/kg, respectively. The natural nitratecontent was 8, 6 and 8 mg/kg. Data allowed to determine threshold value for both compounds: the nitrite andnitrate concentrations in San Daniele PDO ham must be considered“natural and not intentional added”whenthey are less than 4 and 22 mg/kg, respectively.The underlying aim of the research was to enable producers to prove no additives were deliberately addedduring the ham production and to help authorities to identify SDDCH not compliant with the ru