EN   EN  
 EUROPEAN  
COMMISSION 
Brussels, XXX  
PLAN/2018/3839 ANNEX  Rev1 
(POOL/E2/2018/3839/3839R1-EN 
ANNEX.docx) D089496/03 
[…](2023) XXX draft 
ANNEXES 1 to 2 
 
ANNEXES 
to the 
COMMISSION REGULATION 
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of 
the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food 
additives nitrites (E 249-250) and nitrates (E 251-252)                
 
  
EN 1  EN ANNEX I 
Annex II to Regulation (EC) No 1333/2008 is amended as follows: 
(1) Part D is amended as follows: 
(a) the entry for food category 08.3.4 is replaced by the following:  
 ‘ 
08.3.4 Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates 
’;  
(b) the entry for food category 08.3.4.3 is replaced by the following: 
‘ 
08.3.4.3 Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or 
where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior 
to cooking) 
’;  
(2) Part E is amended as follows: 
(a) the entry for food category 08.3.4 is replaced by the following: 
‘ 
08.3.4 Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates 
’;  
(b) the entry for food category 08.3.4.3 is replaced by the following: 
‘ 
08.3.4.3 Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or 
where nitrite and/or nitrate is included in a compound product or where the curing solution is inje cted into the product prior  
EN 2  EN to cooking) 
’;  
(c) Category 01.7.2 (Ripened cheese) is amended as follows: 
(i) the entry for E 251 – 252 (Nitrates) is replaced by the following: 
‘ 
 E 251 – 252  Nitrates 150 (30)  only hard, semi-hard and 
semi-soft cheese 
Period of application: until 
[36 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 75 (30) (XA) (XB)  only hard, semi-hard and 
semi-soft cheese 
Period of application: from 
[36 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252 Nitrates 110 (30) (XA) (XB)  only traditional Swedish 
granular-eyed  cheese from 
Gäsene ripened for a 
minimum of 11 months 
Period of application: until 
[48 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252 Nitrates 110 (30) (XA) (XB)  only traditional Swedish  
EN 3  EN Cheddar cheese from 
Kvibille ripened for a 
minimum of 4 months 
Period of application: until 
[48 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252 Nitrates 110 (30) (XA) (XB)  only traditional Swedish 
granular-eyed cheese from 
Falköping ripened for a 
minimum of 12 months 
Period of application: until 
[48 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. 
(XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
(d) Category 01.7.4 (Whey cheese) is amended as follows:  
(i) the entry for E 251 – 252 (Nitrates) is replaced by the following: 
‘ 
 E 251 – 252  Nitrates 150 (30)  only cheese milk of hard, 
semi-hard and semi-soft 
cheese   
EN 4  EN Period of application: until 
[36 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 75 (30) (XA) (XB)  only cheese milk of hard, 
semi-hard and semi-soft 
cheese  
Period of application: from 
[36 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion.  
(XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
 
(e) Category 01.7.6 (Cheese products (excluding products falling in category 16)) is amended as follows:  
(i) the entry for E 251 – 252 (Nitrates) is replaced by the following: 
‘ 
 E 251 – 252  Nitrates 150 (30) only hard, semi-hard and 
semi-soft ripened products 
Period of application: until 
[36 months after the date of 
publication of this 
Regulation ]  
EN 5  EN  E 251 – 252  Nitrates 75 (30) (XA) (XB)  only hard, semi-hard and 
semi-soft ripened products 
Period of application: from 
[36 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. 
(XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
 
(f) Category 01.8 (Dairy analogues, including beverage whiteners) is amended as follows:  
(i) the entry for E 251 – 252 (Nitrates) is replaced by the following: 
‘ 
 E 251 – 252  Nitrates 150 (30) only dairy-based cheese 
analogue 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ]  
 E 251 – 252  Nitrates 75 (30) (XA) (XB)  only dairy-based cheese 
analogue 
Period of application: from 
[24 months after the date of  
EN 6  EN publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion.  
(XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
 
(g) Category 08.2 (Meat preparations as defined by Regulation (EC) No 853/2004) is amended as follows:  
(i) the entry for E 249 – 250 (Nitrites) is replaced by the following: 
‘ 
 E 249 – 250  Nitrites 150 (7)  only lomo de cerdo adobado, 
pincho moruno, careta de 
cerdo adobada, costilla de 
cerdo adobada, Kasseler, 
Bräte, Surfleisch, toorvorst, 
šašlõkk, ahjupraad, kiełbasa 
surowa biała, kiełbasa surowa 
metka, tatar wołowy (danie 
tatarskie) and golonka 
peklowana 
Period of application: until [ 24 
months after the date of 
publication of this Regulation ] 
 E 249 – 250  Nitrites 80 (XC) (XD)  only lomo de cerdo adobado, 
pincho moruno, careta de  
EN 7  EN cerdo adobada, costilla de 
cerdo adobada, Kasseler, 
Bräte, Surfleisch, toorvorst, 
šašlõkk, ahjupraad, kiełbasa 
surowa biała, kiełbasa surowa 
metka, tatar wołowy (danie 
tatarskie) and golonka 
peklowana 
Period of application: from 
[24 months after the date of 
publication of this Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. 
(XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 45 mg/kg expressed as NO2 ion.’; 
 
(h) Category 08.3.1 (Non-heat–treated meat products) is amended as follows:  
(i) the entries for E 249 – 250 (Nitrites) and E 251 – 252 (Nitrates) are replaced by the following: 
‘ 
 E 249 – 250  Nitrites 150 (7)  Period of application: until [ 24 
months after the date of 
publication of this Regulation ] 
 E 249 – 250  Nitrites 80 (XC) (XD)  Period of application: from 
[24 months after the date of 
publication of this Regulation ]  
EN 8  EN  E 251 – 252  Nitrates 150 (7) Period of application: until [ 24 
months after the date of 
publication of this Regulation ] 
 E 251 – 252  Nitrates 90 (XA) (XE) Period of application: from 
[24 months after the date of 
publication of this Regulation ] 
 E 251 – 252  Nitrates 110 (XA) (XF) only large bacon primals and 
dry sausages without nitrites 
added 
Period of application: from 
[24 months after the date of 
publication of this Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. 
(XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion.  
(XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 45 mg/kg expressed as NO2 ion. 
(XE): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 90 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. 
(XF): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 110 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
 
(i) Category 08.3.2 (Heat–treated meat products) is amended as follows:  
(i) the entries for E 249 – 250 (Nitrites) are replaced by the following:  
EN 9  EN ‘ 
 E 249 – 250  Nitrites 100 (7) (58) (59) only sterilised meat products 
(Fo > 3,00) 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 55 (58) (59) (XC) (XG)  only sterilised meat products 
(Fo > 3,00) 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 150 (7) (59)  except sterilised meat 
products (Fo > 3,00) 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 80  (59) (XC) (XD) except sterilised meat 
products (Fo > 3,00) 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added:  
EN 10  EN ‘(XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. 
(XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 45 mg/kg expressed as NO2 ion. 
(XG): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 25 mg/kg expressed as NO2 ion.’; 
 
(j) Category 08.3.4.1 (Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites 
and/or nitrates, salt and other components)) is amended as follows:  
(i) the entries for E 249 – 250 (Nitrites) and E 251 – 252 (Nitrates) are replaced by the following: 
‘ 
 E 249 – 250  Nitrites 30 (XH) only traditionally cured 
products 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 175 (39)  
 only Wiltshire bacon  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter 
cultures 
Period of application: until 
[24 months after the date of  
EN 11  EN publication of this 
Regulation ] 
 E 249 – 250  Nitrites 105 (XH) only Wiltshire bacon  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter 
cultures 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only Wiltshire bacon  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter 
cultures 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only Wiltshire bacon  and  
EN 12  EN similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter 
cultures 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 100 (39) only Wiltshire ham  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter 
cultures 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 65 (XH) only Wiltshire ham  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The  
EN 13  EN immersion brine solution 
also includes 
microbiological starter 
cultures 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only Wiltshire ham  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter 
cultures  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only Wiltshire ham  and 
similar products : Meat is 
injected with curing solution 
followed by immersion 
curing for 3 to 10 days. The 
immersion brine solution 
also includes 
microbiological starter  
EN 14  EN cultures 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 175 (39) 
 only entremeada, 
entrecosto, chispe, 
orelheira e cabeça 
(salgados), toucinho 
fumado and similar 
products : Immersion cured 
for 3 to 5 days. Product is 
not heat-treated and has a 
high water activity 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 105 (XH) only entremeada, 
entrecosto, chispe, 
orelheira e cabeça 
(salgados), toucinho 
fumado and similar 
products : Immersion cured 
for 3 to 5 days. Product is 
not heat-treated and has a 
high water activity 
Period of application: from 
[24 months after the date of  
EN 15  EN publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only entremeada, 
entrecosto, chispe, 
orelheira e cabeça 
(salgados), toucinho 
fumado and similar 
products : Immersion cured 
for 3 to 5 days. Product is 
not heat-treated and has a 
high water activity 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only entremeada, 
entrecosto, chispe, 
orelheira e cabeça 
(salgados), toucinho 
fumado and similar 
products : Immersion cured 
for 3 to 5 days. Product is 
not heat-treated and has a 
high water activity 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 50 (39) only cured tongue :  
EN 16  EN Immersion cured for at least 
4 days and pre-cooked 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 10 (39) (59) only cured tongue : 
Immersion cured for at least 
4 days and pre-cooked  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 7 (59) (XI) only cured tongue : 
Immersion cured for at least 
4 days and pre-cooked 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 150 (7) 
 only kylmâsavustettu 
poronliha/kallrökt renkött : 
Meat is 
injected with curing solution 
followed by immersion 
curing. 
Curing time is 14 to 21 days 
followed by maturation in  
EN 17  EN cold-smoke for 4 to 5 weeks 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 100 (XC) (XJ) only kylmâsavustettu 
poronliha/kallrökt renkött : 
Meat is 
injected with curing solution 
followed by immersion 
curing. 
Curing time is 14 to 21 days 
followed by maturation in 
cold-smoke for 4 to 5 weeks 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 300 (7) 
 only kylmâsavustettu 
poronliha/kallrökt renkött : 
Meat is injected with curing 
solution followed by 
immersion curing. 
Curing time is 14 to 21 days 
followed by maturation in 
cold-smoke for 4 to 5 weeks 
Period of application: until 
[24 months after the date of  
EN 18  EN publication of this 
Regulation ] 
 E 251 – 252  Nitrates 180 (XA) (XK) only kylmâsavustettu 
poronliha/kallrökt renkött : 
Meat is 
injected with curing solution 
followed by immersion 
curing. 
Curing time is 14 to 21 days 
followed by maturation in 
cold-smoke for 4 to 5 weeks 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 150 (7) 
 only bacon, filet de bacon  
and similar products : 
Immersion cured for 4 to 5 
days at 5 to 7 °C, matured 
for typically 24 to 40 hours 
at 22 °C, possibly smoked 
for 24 hrs at 20 to 25 °C and 
stored for 3 to 6 weeks at 12 
to 14 °C  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ]  
EN 19  EN  E 249 – 250  Nitrites 100 (XC) (XJ) only bacon, filet de bacon  
and similar products : 
Immersion cured for 4 to 5 
days at 5 to 7 °C, matured 
for typically 24 to 40 hours 
at 22 °C, possibly smoked 
for 24 hrs at 20 to 25 °C and 
stored for 3 to 6 weeks at 12 
to 14 °C 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (7) (40) (59)  
 only bacon, filet de bacon  
and similar products : 
Immersion cured for 4 to 5 
days at 5 to 7 °C, matured 
for typically 24 to 40 hours 
at 22 °C, possibly smoked 
for 24 hrs at 20 to 25 °C and 
stored for 3 to 6 weeks at 12 
to 14 °C  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 180 (40) (59) (XA) (XK) only bacon, filet de bacon  
and similar products : 
Immersion cured for 4 to 5  
EN 20  EN days at 5 to 7 °C, matured 
for typically 24 to 40 hours 
at 22 °C, possibly smoked 
for 24 hrs at 20 to 25 °C and 
stored for 3 to 6 weeks at 12 
to 14 °C 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 50 (39) only Rohschinken, 
nassgepökelt  and similar 
products : Curing time 
depending on the shape and 
weight of meat pieces for 
approximately 2 days/kg 
followed by stabilisation/ 
maturation 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) 
 only Rohschinken, 
nassgepökelt  and similar 
products : Curing time 
depending on the shape and 
weight of meat pieces for 
approximately 2 days/kg 
followed by stabilisation/  
EN 21  EN maturation 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (XI) only Rohschinken, 
nassgepökelt  and similar 
products : Curing time 
depending on the shape and 
weight of meat pieces for 
approximately 2 days/kg 
followed by stabilisation/ 
maturation  
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion.  
(XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. 
(XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
expressed as NO2 ion. 
(XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
expressed as NO3 ion. 
(XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 50 mg/kg expressed as NO2 ion.  
EN 22  EN (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
 
(k) Category 08.3.4.2 (Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites 
and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)) is amended as 
follows:  
(i) the entries for E 249 – 250 (Nitrites) and E 251 – 252 (Nitrates) are replaced by the following: 
‘ 
 E 249 – 250  Nitrites 30 (XH) only traditionally cured 
products 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 175 (39) 
 only dry cured bacon  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 105 (XH) only dry cured bacon  and 
similar products : Dry 
curing followed by 
maturation for at least 4  
EN 23  EN days 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ]  
 E 251 – 252  Nitrates 250 (39) (59) 
 only dry cured bacon  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only dry cured bacon  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 100 (39) only dry cured ham  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days  
Period of application: until  
EN 24  EN [24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 65 (XH) only dry cured ham  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only dry cured ham  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only dry cured ham  and 
similar products : Dry 
curing followed by 
maturation for at least 4 
days 
Period of application: from 
[24 months after the date of 
publication  of this  
EN 25  EN Regulation ] 
 E 249 – 250  Nitrites 100 (39) only jamón curado, paleta 
curada, lomo embuchado y 
cecina and similar 
products : Dry curing with a 
stabilisation period of at 
least 10 days and a 
maturation period of more 
than 45 days 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 65 (XH) only jamón curado, paleta 
curada, lomo embuchado y 
cecina and similar 
products : Dry curing with a 
stabilisation period of at 
least 10 days and a 
maturation period of more 
than 45 days 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only jamóncurado, paleta 
curada, lomo embuchado y 
cecina and similar 
products : Dry curing with a  
EN 26  EN stabilisation period of at 
least 10 days and a 
maturation period of more 
than 45 days  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only jamón curado, paleta 
curada, lomo embuchado y 
cecina and similar 
products : Dry curing with a 
stabilisation period of at 
least 10 days and a 
maturation period of more 
than 45 days 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 100 (39) only presunto, presunto da 
pá e paio do lombo  and 
similar products : Dry cured 
for 10 to 15 days followed 
by a 30 to 45-day 
stabilisation period and a 
maturation period of at least 
2 months 
Period of application: until  
EN 27  EN [24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 65 (XH) only presunto, presunto da 
pá e paio do lombo  and 
similar products : Dry cured 
for 10 to 15 days followed 
by a 30 to 45-day 
stabilisation period and a 
maturation period of at least 
2 months 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only presunto, presunto da 
pá e paio do lombo  and 
similar products : Dry cured 
for 10 to 15 days followed 
by a 30 to 45-day 
stabilisation period and a 
maturation period of at least 
2 months 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only presunto, presunto da 
pá e paio do lombo  and  
EN 28  EN similar products : Dry cured 
for 10 to 15 days followed 
by a 30 to 45-day 
stabilisation period and a 
maturation period of at least 
2 months 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 50 (39) only Rohschinken, 
trockengepökelt  and 
similar products : Curing 
time depending on the shape 
and weight of meat pieces 
for approximately 10 to 14 
days followed by 
stabilisation/maturation 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only Rohschinken, 
trockengepökelt  and 
similar products : Curing 
time depending on the shape 
and weight of meat pieces 
for approximately 10 to 14 
days followed by  
EN 29  EN stabilisation/maturation 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only Rohschinken, 
trockengepökelt  and 
similar products : Curing 
time depending on the shape 
and weight of meat pieces 
for approximately 10 to 14 
days followed by 
stabilisation/maturation 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (40) (59) 
 only jambon sec, jambon 
sel and other similar dried 
cured products : Dry cured 
for 3 days + 1 day/kg 
followed by a 1-week post-
salting period and an 
ageing/ripening period of 45 
days to 18 months 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ]  
EN 30  EN  E 251 – 252  Nitrates 150 (40) (59) (XI) only jambon sec, jambon 
sel and other similar dried 
cured products : Dry cured 
for 3 days + 1 day/kg 
followed by a 1-week post-
salting period and an 
ageing/ripening period of 45 
days to 18 months 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
expressed as NO2 ion.  
(XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
expressed as NO3 ion.’;  
(l) Category 08.3.4.3 (Other traditional and traditionally cured products (including immersion and dry cured processes used in combination 
or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to 
cooking)) is amended as follows:  
(i) the entries for E 249 – 250 (Nitrites) and E 251 – 252 (Nitrates) are replaced by the following:  
‘ 
 E 249 – 250  Nitrites 30 (XH) only traditionally cured 
products 
Period of application: from 
[24 months after the date of  
EN 31  EN publication of this 
Regulation ] 
 E 249 – 250  Nitrites 50 (39) only Rohschinken, trocken-
/nassgepökelt  and similar 
products : Dry curing and 
immersion curing used in 
combination (without 
injection of curing solution). 
Curing time depending on 
the shape and weight of 
meat pieces for 
approximately 14 to 35 days 
followed by 
stabilisation/maturation 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (39) (59) 
 only Rohschinken, trocken-
/nassgepökelt  and similar 
products : Dry curing and 
immersion curing used in 
combination (without 
injection of curing solution). 
Curing time depending on 
the shape and weight of 
meat pieces for 
approximately 14 to 35 days 
followed by 
stabilisation/maturation  
EN 32  EN Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 150 (59) (XI) only Rohschinken, trocken-
/nassgepökelt  and similar 
products : Dry curing and 
immersion curing used in 
combination (without 
injection of curing solution). 
Curing time depending on 
the shape and weight of 
meat pieces for 
approximately 14 to 35 days 
followed by 
stabilisation/maturation 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 50 (39) only jellied veal and 
brisket: Injection of curing 
solution followed, after a 
minimum of 2 days, by 
cooking in boiling water for 
up to 3 hours 
Period of application: until 
[24 months after the date of 
publication  of this  
EN 33  EN Regulation ] 
 E 251 – 252  Nitrates 10 (39) (59) only jellied veal and 
brisket: Injection of curing 
solution followed, after a 
minimum of 2 days, by 
cooking in boiling water for 
up to 3 hours  
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 7 (59) (XI) only jellied veal and 
brisket: Injection of curing 
solution followed, after a 
minimum of 2 days, by 
cooking in boiling water for 
up to 3 hours 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 300 (40) (7) 
 only Rohwürste (Salami 
and Kantwurst) : Product 
has a minimum 4-week 
maturation period and a 
water/protein ratio of less 
than 1,7 
Period of application: until 
[24 months after the date of  
EN 34  EN publication of this 
Regulation ] 
 E 251 – 252  Nitrates 180 (40) (XA) (XK) only Rohwürste (Salami 
and Kantwurst) : Product 
has a minimum 4-week 
maturation period and a 
water/protein ratio of less 
than 1,7 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (40) (7) (59) 
 only salchichón y chorizo 
tradicionales de larga 
curación and similar 
products : Maturation period 
of at least 30 days 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 180 (40) (59) (XA) (XK) only salchichón y chorizo 
tradicionales de larga 
curación and similar 
products : Maturation period 
of at least 30 days 
Period of application: from 
[24 months after the date of 
publication  of this  
EN 35  EN Regulation ] 
 E 249 – 250  Nitrites 180 (7) 
 only vysočina, selský salám, 
turistický trvanlivý salám, 
poličan, herkules, lovecký 
salám, dunajská klobása, 
paprikáš and similar 
products : Dried product 
cooked to 70 °C followed by 
8 to 12-day drying and 
smoking process. Fermented 
product subject to 14 to 30-
day three-stage fermentation 
process followed by 
smoking 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 105 (XC) (XJ) only vysočina, selský salám, 
turistický trvanlivý salám, 
poličan, herkules, lovecký 
salám, dunajská klobása, 
paprikáš and similar 
products : Dried product 
cooked to 70 °C followed by 
8 to 12-day drying and 
smoking process. Fermented 
product subject to 14 to 30-
day three-stage fermentation 
process followed by  
EN 36  EN smoking 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 100 (XC) (XJ) only Svensk julskinka  and 
Svensk leverpastej  and 
similar products : Cured / 
uncooked or cooked in its 
consumer package  
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 249 – 250  Nitrites 100 (XC) (XJ) only Mettwurst, Teewurst  
and similar products : 
Spreadable, soft, short-
ripened raw sausages 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 250 (40) (7) (59) 
 only saucisson sec  and 
similar products : raw 
fermented dried sausage 
without added nitrites. 
Product is fermented at 
temperatures in the range of 
18 to 22 °C or lower (10 to  
EN 37  EN 12 °C) and then has a 
minimum ageing/ripening 
period of 3 weeks. Product 
has a water/protein ratio of 
less than 1,7 
Period of application: until 
[24 months after the date of 
publication of this 
Regulation ] 
 E 251 – 252  Nitrates 180 (40) (59) (XA) (XK) only saucisson sec  and 
similar products : raw 
fermented dried sausage 
without added nitrites. 
Product is fermented at 
temperatures in the range of 
18 to 22 °C or lower (10 to 
12 °C) and then has a 
minimum ageing/ripening 
period of 3 weeks. Product 
has a water/protein ratio of 
less than 1,7 
Period of application: from 
[24 months after the date of 
publication of this 
Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion.   
EN 38  EN (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. 
(XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
expressed as NO2 ion. 
(XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
expressed as NO3 ion. 
(XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 50 mg/kg expressed as NO2 ion.  
(XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’; 
 
(m) Category 09.2 (Processed fish and fishery products including molluscs and crustaceans) is amended as follows:  
(i) the entry for E 251 – 252 (Nitrates) is replaced by the following: 
‘ 
 E 251 – 252  Nitrates 500  
only pickled herring and sprat 
Period of application: until [ 24 
months after the date of 
publication of this Regulation ] 
 E 251 – 252  Nitrates 270 (XA) (XD)  only pickled herring and sprat 
Period of application: from 
[24 months after the date of 
publication of this Regulation ] 
’;  
(ii) the following footnotes are added: 
‘(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion.   
EN 39  EN (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product 
shall not exceed 45 mg/kg expressed as NO2 ion.’.  
EN 40  EN ANNEX II  
The Annex to Regulation (EU) No 231/2012 is amended as follows: 
(1) in the entry for ‘E 249 potassium nitrite’, the specification ‘Purity’ is replaced by the 
following: 
‘ 
Purity  
Loss on drying Not more than 3 % (4 hours, over silica gel) 
Arsenic Not more than 0,1 mg/kg 
Lead Not more than 0,1 mg/kg 
Mercury Not more than 0,1 mg/kg 
’; 
(2) in the entry for ‘E 250 sodium nitrite’, the specification ‘Purity’ is replaced by the 
following: 
‘ 
Purity  
Loss on drying Not more than 0,25 % (4 hours, over silica gel) 
Arsenic Not more than 0,1 mg/kg 
Lead Not more than 0,1 mg/kg 
Mercury Not more than 0,1 mg/kg 
’; 
(3) in the entry for ‘E 251 sodium nitrate’, part ‘(i) solid sodium nitrate’, the 
specification ‘Purity’ is replaced by the following: 
‘ 
 
Purity  
Loss on drying Not more than 2 % (105 °C, 4 hours) 
Nitrites Not more than 30 mg/kg expressed as NaNO 2 
Arsenic Not more than 0,1 mg/kg 
Lead Not more than 0,1 mg/kg 
Mercury Not more than 0,1 mg/kg 
’; 
(4) in the entry for ‘E 251 sodium nitrate’, part ‘(ii) liquid sodium nitrate’, the 
specification ‘Purity’ is replaced by the following:  
EN 41  EN ‘ 
Purity  
Free nitric acid Not more than 0,01 %  
Nitrites Not more than 10 mg/kg expressed as NaNO 2 
Arsenic Not more than 0,1 mg/kg 
Lead Not more than 0,1 mg/kg 
Mercury Not more than 0,1 mg/kg 
’; 
(5) in the entry for ‘E 252 potassium nitrate’, the specification ‘Purity’ is replaced by the 
following: 
‘ 
Purity  
Loss on drying Not more than 1 % (105 °C, 4 hours) 
Nitrites Not more than 20 mg/kg expressed as KNO 2 
Arsenic Not more than 0,1 mg/kg 
Lead Not more than 0,1 mg/kg 
Mercury Not more than 0,1 mg/kg 
’.