Table 1.

Composition of dry-cured fermented sausages (g/kg or ‰ of mixed meat-fat).

	0 NO2/NO3	80 NO2/NO3	200 NO3	120 NO2/NO3
Meat (shoulders)	870
Back fat	130
Ferment GY2 (Lb. sakei, S. carnosus, S. xylosus)	0.15
Ground grey pepper	1.50
Dextrose	5.50
Lactose	6.00
Natural salt (NaCl)	26.00	12.67	26.00	6.00
Nitrite salt (0.6% of NaNO2)	0.00	13.33	0.00	20.00
Potassium nitrate (KNO3)	0.00	0.10	0.24	0.14