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The  curing  of  meat  is  a  conservation  technique  widely  used  since  ancient  times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride  and  nitrate/nitrite.  Sodium  chloride  affects  the  flavor,  texture  and  shelf-life  of  meat  products.  Animal  fat  mainly  affects  the  flavor  and  texture,  and  nitrate  and  nitrite  affect  the  color  and  flavor,  and  give  cured  meat  prod-ucts their typical aroma. Excessive intake of sodium has been linked to arterial hypertension  and  increased  risk  of  cardiovascular  diseases.  Excessive  intakes  of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors  promoting  some  cancers.  There  is  consequently  an  increasing  con-sumer  demand  to  reduce  these  ingredients  in  processed  meat  and  so  develop healthier cured meat products. This paper reviews how and to what extent so-dium,  animal  fat  rich  in  saturated  fatty  acids,  and  nitrite  contents  can  be  re-duced in the production of dry-cured hams and dry-fermented sausages

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge