What gives cured meat its pink color?

The pink color in cured meat primarily comes from the addition of nitrites. When nitrites are used in meat curing, they interact with the meat proteins, particularly myoglobin, forming a stable pink pigment known as nitrosomyoglobin. This not only gives cured meats their distinctive color but also helps in preventing the growth of harmful bacteria and prolonging the shelf life of the meat.

While sugar, salt, and vinegar may be used in the curing process for various reasons—such as flavor enhancement and preservation—they do not impart the characteristic pink color associated with cured meats. Salt assists in drawing moisture out and enhancing the flavor, sugar can contribute to balancing the overall taste, and vinegar can act as a preservative and flavoring agent. However, none of these ingredients create the pink hue that distinguishes cured meats. Thus, nitrites are essential for this specific purpose.