Curing Salt #2
Formulated for use in dry cured products such as salumi, salami, chorizo, prosciutto and more.
Usage: 2.5gms per kg of meat
Please note that it is NOT interchangeable with curing salt #1
||The Red Spoon Co
|Unit of measure
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Free in-store pick up from 8/61-71 Mentmore Ave, Rosebery NSW 2018