Dry-Cured Serrano Ham
Dry-cured Serrano ham is a processed/cured meat. IARC classified processed meat as Group 1 (carcinogenic to humans, colorectal cancer evidence).
What it is
Spanish dry-cured pork ham, traditionally cured with salt (often with added sodium nitrite/nitrate) and aged for months to years.
Cured meat eaten sliced; charcuterie staple.
Why it's flagged
- Whole-food ingredient.
- IARC Group 1 carcinogen (processed meat)
- high sodium
- sodium nitrite/nitrate curing agents
- N-nitrosamine formation
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that consumption of processed meat causes colorectal cancer."
"Sodium nitrite and potassium nitrite are permitted in curing meat at maximum levels specified per product class."
Regulatory status
United States — FDA
Cured meats regulated jointly by USDA-FSIS; sodium nitrite limits per 9 CFR 424.21.
European Union — EFSA
Cured meats permitted under EU Regulation 1129/2011 with strict nitrite/nitrate limits.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app