Salty Fact - Sodium Content in Cold Cuts and Cured Meats

Salami, Pepperoni, Prosciutto, Soppressata…the list of amazing, delicious and SALTY cured meats are endless. Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon 🥓, hot dogs 🌭 and my favorite prosciutto.

Cured meats and deli meats make up one of the “Salty Six” and are really not an option for those who need to eat a low salt diet. BUT…yes there is a BUT 😊⁠⁠

I am happy to tell you there is a company out there curing their meats without any nitrates or nitrites. Mount Olive is a line of all natural and organic meats. Mount Olive is part of the @fratelliberettausa company that has been making various cured meats and foods since 1812. They have come up with a way to cure meats without adding any nitrites or nitrates. The end result is that the sodium has been reduced by 45%.

So, even though it is still not extremely low in salt, it is far better than any other option currently on the market. When used in moderation and sticking to portions, it can be added back into the mix. Currently in their reduced sodium line is Prosciutto, Milano Salami, Soppressata, Finocchiona, and Coppa.⁠⁠For someone who is brand new to low sodium, you will notice a difference of taste of salt. This can be attributed to the lack of nitrites and nitrates. Which is actually a good thing.

The absence of salt really allows you to appreciate the flavors that are imparted through the aging and curing. The flavors of spices used in the process makes these low sodium versions a great option.⁠