Processed
Prague Powder Style
Prague powder–style curing salt is the familiar retail and butcher pink salt for fresh cures and brines that will be cooked—typically sodium chloride with about 6.25% sodium nitrite and anti-caking agents. It is not interchangeable with nitrate-containing No. 2 style salts meant for long dry-cured products. Measure by weight with published cure calculators, never by volume guess. Pink colour warns of identity only. Keep away from children and away from the salt cellar.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 39040 mg
- Salt 93.7 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.25 g
- Water 0.25 g
- Minerals 95952 mg
- Major Minerals 95952 mg
- Salt 93.7 g
- Sodium Chloride 93.7 g
Minerals
Sodium: 39040 · Chloride: 56890 · Potassium: 4 · Calcium: 18 ·
Prague powder No. 1 style is the dyed 6.25% nitrite / 93.75% salt cure used for bacon, ham, and frankfurters. The dye does not add carbohydrate. Nutrition tracks the salt carrier: 0 kcal, ~93.7 g sodium chloride, sodium ~39000 mg/100 g.
History
Named Prague-style curing salts popularised standardised nitrite–salt blends for butchers.
Regulatory reforms on bacon and residuals reshaped how Prague-style salts were used.
Home charcuterie interest revived careful education on Prague powder No. 1 versus No. 2.