This is a classic method for preserving pork belly with salt. Other cuts of meat can also be preserved with this method. The resulting product is still raw and must be cooked before eating./Curing salt is primarily a combination of a curing agent, nowadays usually sodium nitrite, and salt. Depending on the particular mix, sugar, dextrose, propylene glycol, coloring, flavorings, and spices may be added. Some curing salts also contain additional curing agents, such as sodium nitrate. The purpose of the curing agent is to prevent the formation of botulism and to fix the pink color of the meat. The plain curing agents are toxic and used in very small quantities. To simplify measuring, curing agents are generally added to salt, as previously described. Typically, 125 grams of curing salt is sufficient for 50 kilograms of meat. This is the case when the curing salt is added directly to the meat, as in making sausage. Larger quantities are used for brines and dry rubs.