Does all Prosciutto have nitrates? Understanding cured vs. uncured

December 28, 2025 •

4 min read

According to the Consorzio del Prosciutto di Parma, authentic Prosciutto di Parma is made with only two ingredients: specially bred Italian pork legs and sea salt. This means not all prosciutto contains nitrates, especially high-quality, traditionally produced varieties that adhere to strict Protected Designation of Origin (PDO) standards. The inclusion of nitrates depends entirely on the curing method, with modern, mass-produced versions often differing significantly from their historical counterparts.

Quick Summary

Not all prosciutto contains nitrates; traditionally cured versions, like Prosciutto di Parma, are made solely with meat and salt. Some manufacturers, however, add nitrates or use natural sources like celery powder, especially in mass-produced or 'uncured' varieties. The label's fine print dictates the specific curing agents used and the presence of nitrates.

Key Points

Not all prosciutto has nitrates: Authentic, traditional Italian varieties like Prosciutto di Parma PDO and Prosciutto di San Daniele PDO are cured exclusively with sea salt.
"Uncured" is misleading: Products labeled "uncured" in the U.S. often use natural nitrate sources like celery powder, which functions similarly to synthetic nitrates during curing.
Check for PDO/DOP certification: This seal on Italian prosciutto guarantees a traditional, salt-only curing process, free of added preservatives.
Inspect the ingredient list: The ingredients for traditional prosciutto should only be pork and sea salt. Added nitrates or celery powder indicate a non-traditional curing method.
Traditional vs. modern curing: Traditional methods rely on time and climate for preservation, while modern methods use nitrates/nitrites for faster, consistent results.
Curing agents serve multiple purposes: Nitrates and nitrites in cured meats contribute to food safety, color, and flavor, but are absent in traditionally aged prosciutto.
Choosing nitrate-free: To avoid nitrates, opt for prosciutto with PDO certification and a simple two-ingredient list: pork and salt.

Does all prosciutto have nitrates?

No, not all prosciutto has nitrates. The presence of nitrates in prosciutto is determined by its specific production method. Authentic, high-quality Italian prosciutto, such as Prosciutto di Parma PDO and Prosciutto di San Daniele PDO, is traditionally cured exclusively with sea salt and time, without any added chemical preservatives like nitrates or nitrites. This traditional process relies on the salt, drying, and the unique microclimate of the region to safely preserve the ham over an aging period that lasts for a year or more.

The crucial difference: Traditionally cured vs. "uncured"

The key to understanding the nitrate content of prosciutto lies in distinguishing between traditional, PDO-certified methods and other products on the market. The term "uncured," ironically, can be a major source of confusion for consumers.

Traditionally Cured (e.g., Prosciutto di Parma PDO): These products follow strict heritage regulations that prohibit the use of chemical additives. The curing process relies on high-quality pork, sea salt, and a slow, patient aging process. The resulting flavor is complex and delicate, and the product is naturally free of added nitrites and nitrates. The presence of the "PDO" or "DOP" label is your guarantee.
"Uncured" or "No Nitrates/Nitrites Added": The U.S. Department of Agriculture (USDA) requires this labeling for any meat product that does not use chemical sodium nitrite for preservation. However, many products labeled "uncured" are actually cured using natural sources of nitrates, such as celery powder or juice. These vegetables are naturally high in nitrates, which are converted to nitrites by bacterial cultures during the curing process, performing the same preservative function as synthetic additives. The label must specify that no nitrates or nitrites were added except for those naturally occurring.

Why nitrates and nitrites are used in cured meats

Nitrates and nitrites are not just for preservation; they play several crucial roles in meat curing, including:

Food Safety: They are vital for preventing the growth of harmful bacteria, particularly Clostridium botulinum, which can cause botulism.
Color Stability: They help maintain the characteristic pink or red color of cured meat, preventing it from turning an unappealing gray-brown.
Flavor Development: Nitrites contribute to the unique and savory flavor profile of cured meats, which would taste different without them.
Antioxidant Properties: Nitrites slow down lipid oxidation, which prevents rancidity and the development of off-flavors.

However, traditional prosciutto methods achieve these results through a combination of salt concentration, a long aging process, and natural microbial cultures, rendering the added chemicals unnecessary.

How to identify nitrate-free prosciutto

When shopping for prosciutto, checking the label is the most reliable way to determine its nitrate content. Look for specific certifications and the ingredients list.

Look for PDO/DOP Certification: This is the most reliable indicator. Look for the Protected Designation of Origin (PDO or DOP in Italian) seal, which guarantees the prosciutto was made according to traditional, salt-only methods. For example, Prosciutto di Parma and Prosciutto di San Daniele are DOP certified and nitrate-free.
Read the Ingredients List: The ingredients on a traditionally cured PDO prosciutto should only be pork and sea salt. If you see ingredients like "sodium nitrite," "sodium nitrate," "celery powder," or "cultured celery juice," it is not traditionally cured and contains either synthetic or naturally sourced nitrates.
Beware of "Uncured": As explained, this can be misleading. A product labeled "uncured" may still contain naturally occurring nitrates from vegetable sources. The label will usually include a disclaimer specifying the source.

Comparison table: Prosciutto curing methods


Feature	Traditionally Cured (e.g., Prosciutto di Parma PDO)	"Uncured" (Cured with Natural Nitrates)	Mass-Produced (Cured with Synthetic Nitrates)
Nitrate/Nitrite Source	None added; relies on natural process	Naturally occurring in vegetable sources like celery powder	Chemically synthesized (sodium nitrate/nitrite)
Ingredients	Pork, Sea Salt	Pork, Sea Salt, Cultured Celery Powder, Spices	Pork, Sea Salt, Sodium Nitrite/Nitrate
Flavor Profile	Delicate, complex, and savory; result of long aging	Variable; can have a different profile depending on curing agents	Uniform, sometimes harsher; faster curing process
Aging Period	At least 12-14 months, often longer	Shorter, variable time period	Typically shorter and more industrial
Certification	Protected Designation of Origin (PDO/DOP)	Varies; must be labeled "uncured" or "no added nitrates"	Standard USDA/EU approval for cured meats

Prosciutto and health considerations

For many, avoiding nitrates and nitrites is a health-conscious choice, as some studies have linked high consumption of processed meats with nitrates to certain health risks, though the science is still developing. By choosing traditional PDO prosciutto, you can enjoy a natural product that uses minimal ingredients and traditional methods for preservation, aligning with a cleaner eating philosophy.

Conclusion

In summary, the assumption that all prosciutto contains nitrates is incorrect. The presence of nitrates is a key differentiator between traditionally cured, PDO-certified prosciutto and other products, including those ambiguously labeled "uncured." For a genuine, preservative-free experience, look for the PDO label and a simple ingredient list. The next time you seek this Italian delicacy, a quick label check can ensure you're choosing a product that aligns with your health and taste preferences. This careful selection allows you to savor the rich history and flavor of authentic, nitrate-free prosciutto.

For a deeper understanding of food preservation and nitrites, see the National Institutes of Health's research on nitrites in cured meats.

Frequently Asked Questions

Yes, authentic Prosciutto di Parma is nitrate-free. It holds a Protected Designation of Origin (DOP) status, which dictates that it must be cured using only high-quality pork and sea salt, with no added preservatives.

The term "uncured" is a USDA-mandated label for meats that do not use chemical sodium nitrite. However, these products are often cured using natural sources like celery powder, which is naturally high in nitrates. These nitrates are converted to nitrites during processing.

The best way is to look for the European PDO or Italian DOP certification seal on the package. This guarantees the product was made using traditional methods with only pork and sea salt. Always check the ingredients list for added nitrites or celery powder.

Nitrates ($NO_3$) have three oxygen atoms and are relatively stable. Nitrites ($NO_2$) have two oxygen atoms and are more reactive. In cured meats, nitrates are converted to nitrites by bacteria to aid in preservation.

Nitrates and nitrites are added to prevent the growth of harmful bacteria like Clostridium botulinum, stabilize the meat's red color, and develop a distinct cured flavor.

No. While many cured meats use nitrates or nitrites, some, like traditionally produced prosciutto, are naturally preserved without them. The curing method and ingredients vary by product.

While nitrates from vegetables are generally considered healthy, some processed meats with added nitrates or nitrites, particularly when cooked at high heat, can form nitrosamines. Some studies have linked these compounds to an increased risk of certain cancers, though the overall risk is considered small.