Salt is one of the oldest preservatives known to man, which over the centuries has learned to preserve vegetables, meats and fish by covering them with salt or immersing them in brine.
Salt is still a fundamental ingredient for the production and conservation of cold cuts. However, the widespread awareness of the harmful effects on health associated with excessive salt consumption has led to a gradual reduction in its use for the production of cold cuts.
In the image to the side, the reduction of the salt content in cured meats from 1993 to 201 is appreciable
In addition to the data shown in the image on the side, you can access our section dedicated to the nutritional values of Italian cold cuts, updated with the data released by INRAN in 2011.
