GUSTOSAL Nitrite Curing Salt - Salinen Austria AG

Ready-to-use nitrite curing salts for meat and sausage production

GUSTOSAL nitrite curing salts and salt-nitrite mixtures consist of pure, fine-grained evaporated salt from the mountains of the UNESCO World Heritage region Salzkammergut. It is carefully mined in Bad Ischl, Altaussee, and Hallstatt amidst the Austrian Alps and further processed gently in the saline facility in Ebensee. Production takes place fully automatically in one of the most modern production facilities in Europe.

Salinen Austria AG sees itself as a salt expert with a wide range of products to meet all customer needs. In addition to the fine evaporated salt nitrite curing salts, we also offer coarse-grained PARMASALE GUSTOSAL nitrite curing salts in high-quality sea salt.

All GUSTOSAL nitrite curing salts and salt-nitrite mixtures contain stable and homogeneous nitration for efficient and safe processing of your meat and sausage products and your regional bacon and ham specialties.

GUSTOSAL nitrite curing salts

ensure optimal redness
improve taste and texture
act as antimicrobial & antioxidant
increase shelf life

We tailor our GUSTOSAL range to meet professional needs: Based on national regulations, our salt products are manufactured for various applications and your individual needs and requirements. This ensures that you always receive the salt-nitrite mixtures or nitrite curing salts that are perfectly tailored to your production.

GUSTOSAL Nitrite Curing Salt & Salt-Nitrite Mixture with Fine Evaporated Salt

GUSTOSAL nitrite curing salt is available iodized and non-iodized, with the following nitration levels: 0.4 - 0.5%, 0.44 - 0.55%, 0.5 - 0.6%.

Iodized GUSTOSAL salt-nitrite mixtures are offered with nitration levels of 0.6 - 0.7% and 0.81 - 0.99%, while non-iodized mixtures are available with a nitration level of 0.81 - 0.99%.

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PARMASALE GUSTOSAL Nitrite Curing Salt & Salt-Nitrite Mixture with Coarse Sea Salt

The coarse-grained, non-iodized PARMASALE GUSTOSAL nitrite curing salt is available with 0.5 - 0.6% sodium nitrite.

The coarse-grained, non-iodized PARMASALE GUSTOSAL salt-nitrite mixture is available with 0.81 - 0.99% sodium nitrite.

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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.

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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.

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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.

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GUSTOSAL Inquiry

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