Where Does the Red Color of the Salami Come From?

The salami gets its red color during the manufacturing process. The added nitrite curing salt combines the muscle pigment (myoglobin) with the nitrite, resulting in the well-known red color. The process is called reddening.

Ascorbic acid is added so that the salami reddens as quickly as possible. The artificially produced vitamin C serves as an aid. At the same time, it ensures that the sausage retains its red color and the salami has a longer shelf life.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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