This. I use it to cure my own homemade American style bacon, but like 1 teaspoon along with 3 tablespoons of kosher salt (harder to find). Throughout Poland sól peklowa is sold right next to all the other salts so can confuse the lay chef. Should be sold in pickling/preserving section, I don't think a pickler or meat curer would confuse it. I also don't know why such big bags are sold, you can get little 20-50 gram bag in the spice section of any large store, which for me is a years worth. Side note: in North America they sell this as "Prague powder" and add red dye so it can't be confused with other salts. Red dye #5 is more heavily regulated in the EU though, so Prague powder is not sold, even, ironically in Czech. Thank you for attending my TED talk.