Manufacturers will have to reduce nitrite in charcuterie from the end of April 2023

For nitrites, it’s the beginning of the end. On Monday March 27, the government presented an action plan aimed at gradually reducing the use of this preservative with antioxidant properties in charcuterie. This will be applied in three phases. From the end of April, cooked hams and bacon bits will have nitrite doses reduced by 20%. They “represent 50% of charcuterie products consumed in France”, according to a press release from the Ministry of Agriculture. The level of nitrites in dry sausages, pâtés and rillettes will also be reduced by 20% and over 30% for fresh sausages.

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