Ref.: 401   

BETROGLUSA is aimed to preserve, nitrify and fix the colour in cured ham, so it must be used in the process of nitrifying, salting, in order to preserve and fix the natural colour of cured pieces of meat or cured sausages or other meat elaborates.

Its use is authorised according to EU regulations (89/107/CE, 95/2/CE, 96/85/CE, 98/72/CE and 2001/5/CE.

This product has no incompatibilities, as neither acids nor nitrites are contained in it.


At moderate temperature; white powder, odour free, flavour free.


0.1% based on total content. (1 gram per kilogram of product to be treated)


When salting ham or meat pieces:

·      Direct Manual Use: Rub the indicated dose on the surface of meat product.

·      If applied in spinning drum: mix BETROGLUSA and SALT ;1 gram of BETROGLUSA per 20 or 30 grams of Salt per kilogram of meat piece  to be treated.

·       If applied by “Rubbing Salt”: mix 100gr. of BETROGLUSA per every Kg of Fine Salt which is going to be rubbed onto the meat pieces.

After using BETROGLUSA hams or meat pieces are nitrified, so we can carry on by piling up the Salting Piles as usual.

When used in Cured Sausages:

  • Add directly to the meat mass or previously solved in water, as a paste.


This product is packed in; - 2 Kg bags - 25 Kg bags.

9,48 €