• Pink Curing Salt #2
• Batch Tested and Verified Gluten Free
• Use for long, slow cures of meat (weeks to months)
• Ideal for dry-curing meats like salami, pepperoni, prosciutto and dry sausages
• Contains 4% Sodium Nitrate and 6% Sodium Nitrite
• Perfect for meats that do not require cooking/smoking/canning

Not to be confused with Pink Himalayan Salt, Pink Curing Salt #2 is a blend of sodium chloride (table salt), sodium nitrite, and sodium nitrate. This slow-curing agent helps preserve meat, maintain its flavor, and keep its vibrant appearance.

Also known as Prague Powder #2, this curing salt is perfect for dry-cured meats that age over time and don’t require cooking, smoking, or refrigeration before consumption. Use Anthony’s Pink Curing Salt #2 for salami, pepperoni, prosciutto, sausages, and more. 

One bag is enough to cure hundreds of pounds of meat, ensuring your charcuterie dreams come true!

Anthony’s Premium Pink Curing Salt #2 is Gluten Free, Non-GMO, and proudly made in the USA!

Directions: It is recommended to use 1 level tsp for every 5 pounds of meat or 1 oz. for every 25 lbs. of meat. Curing time depends on the type of meat being cured. We recommend you follow your recipe precisely.

Warning: Pink Curing Salt #2 contains Sodium Nitrite and Sodium Nitrate, which can be toxic when not used in the recommended proportions. Too much or too little Pink Curing Salt #2 can adversely affect health, taste, and food quality. The distinct pink color is used to differentiate this cure from other salts. This curing salt is not to be used in place of table salt.

WARNING: Consuming this product can expose you to chemicals including lead, cadmium, and arsenic, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.