EU · livsmedelstillsatser
Nitrates

Tillsatsnamn, E-koder, användningsvillkor och laghänvisningar.
Ingrediensbeteckningar i källan

Beteckning	Typ av uppgift	Ämnesregister
Nitrates	Registernamn	nitrates
Ämneskopplingarna fylls på stegvis. Deklarerad ingrediens och ursprungsmaterial är separata uppgifter. En koppling anger identitet, inte effekt, mängd eller ett försäljningstillstånd.
Originalunderlag

Hämtat 1 okt. 2026. Mängder, enheter, villkor och källans övriga uppgifter finns i underlaget nedan.
Visa källans strukturerade data
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  "record_kind": "regulatory_register",
  "source_notice": "Hela publika exporten, grupperad efter officiellt policy_item_code med samtliga användningsvillkor och laghänvisningar.",
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      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese  Period of application: from 9\nOctober 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese  Period of application: from 9\nOctober 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese  Period of application: from 9\nOctober 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese. Period of application: until\n9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese. Period of application: until\n9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese. Period of application: until\n9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish Cheddar cheese from Kvibille ripened for a\nminimum of 4 months  Period of application: until 9 October 2027",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish Cheddar cheese from Kvibille ripened for a\nminimum of 4 months  Period of application: until 9 October 2027",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish Cheddar cheese from Kvibille ripened for a\nminimum of 4 months  Period of application: until 9 October 2027",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese  Period of application: from 9\nOctober 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese  Period of application: from 9\nOctober 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese  Period of application: from 9\nOctober 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese. Period of application: until\n9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese. Period of application: until\n9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft cheese. Period of application: until\n9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish Cheddar cheese from Kvibille ripened for a\nminimum of 4 months  Period of application: until 9 October 2027",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish Cheddar cheese from Kvibille ripened for a\nminimum of 4 months  Period of application: until 9 October 2027",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish Cheddar cheese from Kvibille ripened for a\nminimum of 4 months  Period of application: until 9 October 2027",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Falköping ripened for\na minimum of 12 months  Period of application: until 9 October 2027’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "ripened cheese",
      "food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
      "food_category_level": "1.7.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only traditional Swedish granular-eyed cheese from Gäsene ripened for a\nminimum of 11 months  Period of application: until 9 October 2027",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: 9 October 2026’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "whey cheese",
      "food_category_desc": "This category covers solid or more or less semi-solid products obtained by concentration of whey with or without the addition of milk, cream or other materials of milk origin and where appropriate up to 5% sugars, and moulding where appropriate of the concentrated product. Including also whey protein cheeses which are principally made by coagulation of whey proteins which are extracted from the whey component of milk. This category includes:<br />\r\n- <em>Ricotta</em>: solid, fresh dairy product, obtained by heat or acid-heat curdling of whey, with possible addition of milk and/or mild cream and/or whey cream.",
      "food_category_level": "1.7.4",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cheese milk of hard, semi-hard and semi-soft cheese  Period of\napplication: until 9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
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      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: from 9 October 2026’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "cheese products (excluding products falling in category 16)",
      "food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
      "food_category_level": "1.7.6",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only hard, semi-hard and semi-soft ripened products  Period of\napplication: until 9 October 2026",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
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      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
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      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
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      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
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      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
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      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
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      "restriction_value": "90"
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      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
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      "additive_name": "Nitrates",
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
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      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
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      "legislation_pub_date": "21/06/2014",
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      "legislation_short": "(EU) No 0685/2014",
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      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
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      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
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      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only large bacon primals and dry sausages without nitrites added Period\nof application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "110"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "90"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
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      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
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      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
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      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
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      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
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      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
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      "legislation_application_date": "01/06/2013",
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      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
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      "additive_note": null,
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      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
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      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
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      "additive_note": null,
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      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
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      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: from 9 October 2025’;",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "270"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only pickled herring and sprat Period of application: until 9 October 2025",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application: from\n9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jambon sec, jambon sel and other similar dried cured products: Dry\ncured for 3 days + 1 day/kg followed by a 1-week post-salting period and\nan ageing/ripening period of 45 days to 18 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jamóncurado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nfrom 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 6,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Traditional dry-cured products (dry curing process involves dry application of curing  mixture containing nitrites and/or nitrates, salt and other components to the surface of the  meat followed by a period of stabilisation/maturation)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>and other similar dried cured products: dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "7"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "10"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: from 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week\nmaturation period and a water/protein ratio of less than 1,7 Period of\napplication: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "300"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nfrom 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only salchichón y chorizo tradicionales de larga curación and similar\nproducts: Maturation period of at least 30 days Period of application:\nuntil 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: from 9 October 2025’;",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 7,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Other traditional and traditionally cured products (including immersion and dry cured  processes used in combination or where nitrite and/or nitrate is included in a compound  product or where the curing solution is injected into the product prior to cooking)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only saucisson sec and similar products: raw fermented dried sausage\nwithout added nitrites. Product is fermented at temperatures in the\nrange of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum\nageing/ripening period of 3 weeks. Product has a water/protein ratio of\nless than 1,7 Period of application: until 9 October 2025",
      "restriction_note": "Without added nitrites",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "250"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
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      "food_category": "Dairy analogues, including beverage whiteners",
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      "legislation_short": "(EU) No 0685/2014",
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      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": "12/07/2014",
      "legislation_entry_into_force_date": "12/07/2014",
      "legislation_oj_ref": "OJ L 182, 21/06/2014 p.23",
      "legislation_pub_date": "21/06/2014",
      "legislation_reference": "Commission Regulatio (EU) 685/2014 of 20/06/2014 amending Annex II to Regulation (EC) 1333/2008 of the Euroepan Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0685/2014",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: from 9 October 2025’;",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: from 9 October 2025’;",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: from 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: from 9 October 2025’;",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "75"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35&nbsp;mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": "In the cheese milk or equivalent level if added after removal of whey and addition of water",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO3 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 251 - 252",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 8,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3060",
      "food_category": "Dairy analogues, including beverage whiteners",
      "food_category_desc": "Edible caseinates are defined in Directive (EU) 2015/2203 on the approximation of the laws of the Member States relating to caseins and caseinates intended for human consumption.",
      "food_category_level": "1.8",
      "group_members": "POL-FAD-IMPORT-3059,POL-FAD-IMPORT-3061",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3060",
      "policy_item_id": 2815922,
      "restriction_comment": "only dairy-based cheese analogue  Period of application: until 9 October 2025",
      "restriction_note": null,
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    }
  ]
}
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Öppna originalkällan ↗
European Commission DG SANTE; CC BY 4.0 attribution; source regulatory records, not individual legal advice
Källans ID: POL-FAD-IMPORT-3060
Sparad källversion: 29427070-7060-4ce4-bd02-d3e2c645ebce
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