Salt In the past there were 2 kind of meat products:
salted with common salt grey-brownish colour
cured with nitrate (NO3) or nitrite (NO2) red-pink colour
Today nitrite curing salt is mainly used for colour, flavour and shelf-life

Brand Product Concentrate
PALATINATA Cure ( 5% NaNO3 and 5% NaNO2 )
Table Salt ( NaCl )
Nitrine curing Salt ( 0.4%-0.5% NaNO2 )
Nitrine curing Salt ( 0.8%-0.9% NaNO2 )