Salt for Curing, Pickling & Fermentation
Additive-free, iodine-free food-grade salt for traditional meat curing, fish salting, vegetable pickling, cheese brining, and lacto-fermentation. Coarse grain, no E-numbers, pure NaCl — the way preservation has always been done.
Sub-Industries Served
- Meat Curing & Smoking
- Fish Salting & Preservation
- Olive & Vegetable Brining
- Fermentation
- Cheese Aging
- Dry Curing
Recommended Grades & Grain Sizes
Grades
Grain Sizes
Typical Specifications Required
| Parameter | Typical Requirement | Note |
|---|---|---|
| NaCl Purity | ≥ 98.5% | Food-grade; no additives for authentic curing |
| Anti-caking | NONE | Traditional curing and fermentation require additive-free salt |
| Grain Size | Coarse / Extra Coarse (3–10 mm) | Coarse draws moisture slowly; fine penetrates quickly |
| Moisture | < 0.5% | Consistent moisture for predictable water activity in curing |
| Iodine | NONE | Iodine inhibits beneficial fermentation bacteria (lactobacillus) |
| Lead (Pb) | < 1 mg/kg | EU food safety limits for preserved foods |
| Nitrates | Not present | Our salt is pure NaCl — curing mixes (Prague Powder) prepared separately by buyer |
| Insolubles | < 0.1% | Clean brine for pickling and brining operations |
Meat Curing & Smoking
Dry-rub curing, wet brine curing, and equilibrium curing for bacon, ham, pastrami, and charcuterie. Additive-free, no iodine — as traditional butchers require.
Fish Salting & Gravlax
Coarse sea salt for traditional salted cod (bacalao), gravlax, and salt-fish preservation. Mediterranean sea salt origin adds authentic mineral complexity.
Pickling & Brining
3–10% NaCl brine for vegetables, olives, and cucumbers. Additive-free salt ensures stable lactic acid fermentation — no inhibition of starter cultures.
Cheese Salting & Brining
Coarse salt for rubbing rinds (cheddar, gouda) or brine immersion (feta, halloumi, mozzarella). Consistent salinity for moisture and pH control.
Fermentation (Lacto)
Sauerkraut, kimchi, and vegetable fermentation require iodine-free, additive-free salt. Our preservation grade maintains active lactobacillus cultures.
Clean Label Compliant
No E-numbers, no additives, no iodine. Suitable for "natural", "traditional", "artisan", and "clean label" product declarations in all markets.
Products for Preservation & Curing
All productsSea Salt — Natural Evaporated
Food Grade Sea Salt — Fine
Egyptian Sea Salt — Food Medium
Rock Salt — Food Fine
Rock Salt — Food Coarse
Egyptian Bulk Rock Salt — Leather Tanning Medium Grain
Ready to Source Preservation & Curing Salt?
Send us your specification — grade, grain size, quantity, destination port, and packing format. We respond within 24 hours.