Salt Glossary
Curing salt
Table salt mixed with a small amount of sodium nitrite, dyed pink so no one mistakes it for ordinary salt.
The common “Prague Powder #1” type contains about 6% sodium nitrite. It protects cured meats such as bacon and ham against botulism and gives them their pink colour. It is not the same as Himalayan pink salt, and should only be used in tested recipes.
Related terms
Cite this page
For school projects and reports. Teachers often prefer the original sources too: see the list below.
The Salt Almanac. (2026, November 8). Curing salt. https://saltalmanac.com/glossary/curing-salt
“Curing salt | Salt Glossary.” The Salt Almanac, 8 Nov. 2026, saltalmanac.com/glossary/curing-salt. Accessed [today's date].
“Curing salt | Salt Glossary.” The Salt Almanac. Last modified November 8, 2026. https://saltalmanac.com/glossary/curing-salt.
Original sources
- Canadian Food Inspection Agency. Salt labelling requirements. https://inspection.canada.ca/en/food-labels/labelling/industry/salt
- WorldAtlas. Where is the world's largest underground salt mine? https://www.worldatlas.com/articles/where-is-the-world-s-largest-underground-salt-mine.html
- U.S. Geological Survey. Mineral Commodity Summaries 2026: Salt. https://pubs.usgs.gov/periodicals/mcs2026/mcs2026-salt.pdf