The publication presents contemporary knowledge and views on the selected aspects of meat curing, its theoretical background and practical application as well as nutrition role of nitrite. Chemical transformation of the nitrite, influence of curing on processed meat products colour, taste and aroma, wholesomeness and nitrosoamines synthesis are discussed. Substitutes for nitrite and nitrite antioxidative properties and selected technological aspects of meat curing and role of nitrite in this process are presented.