An EU directive in October 2023 introduced changes to the permitted levels of nitrite and nitrate in cured food, which came into full effect on 9 October 2025.
The reason for the change is to reduce the chance of nitrosamine formation whilst keeping the meat safe. Nitrosamines have been linked to some forms of cancer. As home curers who do not sell their products, we don’t have to comply with this, and in the UK, even commercial suppliers don’t have to now that we’re no longer in the EU. However, I intend to – I think it would be irresponsible to ignore a law whose formulation is based on the advice of some of the best meat and other scientists in the world.
