towards a reduction of sodium nitrite in charcuterie

Your charcuterie will have to change its recipe with the reduction of an additive that is increasingly controversial, sodium nitrite. This component is found in the ham and gives this pink color. It will drop by at least 20%. Used to preserve charcuterie, it is considered potentially carcinogenic. Like many French people, a retiree did not wait and chose a nitrite-free ham. “You are less at risk of getting cancer. Then there is an additional cost. […] Health is priceless“, he assures.

A disappointing decision for consumer associations

Ham is not the only charcuterie affected by the reduction of nitrites. Sausages, cooked sausages, pâtés, rillettes or andouille sausages must also reduce this additive. However, for consumer associations, this 20% reduction requested by theEstate is not enough. “It is extremely disappointing. We are facing […] a lack of government commitment which ultimately will not protect consumer health with a simple reduction“, regrets Camille Dorioz, campaign manager for Foodwatch. Only fresh sausages of the chipolata type will have to remove nitrites within a year.