Nitrate curing

Nitrate curing is a preservation process used in meats like ham and bacon, where nitrates or nitrites are added to prevent bacterial growth, especially bacteria that cause botulism, and to inhibit spoilage. These chemicals also contribute to the characteristic pink color and flavor of cured meats. During curing, nitrates convert into nitrites, which work over time to keep the meat safe and enhance its appearance. Properly controlled nitrate curing extends shelf life, ensures safety, and enhances desirable taste and visual appeal, making it a common method in the meat industry.