We have been curing since the Hallstatt culture

During the Bronze Age, around 2000 to 800 BC, a sort of modern meat industry was already operating in the Hallstatt Salt Mine Valley: Archaeological finds show that selected cuts of meat from 1-2 year old pigs were processed into bacon and ham. And this was done in large quantities: In brine tubs and block basins, 150 – 200 pieces were simultaneously salted and then probably stored for maturation in the ideal climate of the tunnels.

The function of curing salt

The term curing refers to the preservation or conservation of meat by adding nitrite curing salt. Nitrite curing salt draws water from the meat (through osmosis), thereby slowing down spoilage. During the chemical processes of curing, the meat acquires its characteristic and appealing red to pink color: typical of all sausage and many meat products.

Ham with tradition meets salt with tradition

Since 2022, we have been authorized to directly supply Berger-Schinken with our GUSTOSAL table and nitrite curing salts. Reason enough to pay a visit to this traditional company on the outskirts of the Vienna Woods.


It all began in 1890 when Michael Berger opened his first butcher's shop in Sieghartskirchen, Lower Austria. The quality of his products was soon so convincing that they were awarded gold medals at culinary exhibitions in Vienna and Paris.


By submitting the contact form, your data provided in the form will be processed by the responsible [Salinen Austria AG] for the purpose of processing your inquiry and for contacting you for possible business initiation.


You agree that your personal data - as described in the privacy policy - will be processed for the purpose of processing your inquiry and for possible business initiation. You can revoke this consent at any time. Please confirm by ticking the checkbox that you agree to the processing of your personal data and that you agree with the privacy policy.