How does store-bought bacon/salo retain its pinkish colour when they cook/boil it? Homemade salo turns weirdly grey.

Question

This is what store bought looks like (also reference for westerners if they dunno what salo is):

https://www.nyerthus.hu/wp-content/uploads/2020/02/D%C3%A9vay-cs%C3%A1sz%C3%A1rszalonna.jpg

Homemade ones seem far less colourful and grey.

In: Chemistry

Answer 1

It is likely cured with sodium nitrite, also commonly known as ” “Prague powder #2”, or “pink curing salt”.

It assists in the curing process and imparts a pink color to the meat.