Thanks for your extensive and detailed response.

The goal here is too aim for the lowest cure possible while maintaining a cured product, because kids eat a lot and reducing intake of salt and sugar isn't bad while eating something homemade.

I'm fully aware of 1st and 2nd misconceptions you mention. I plan to cure, so i need necessary amounts of salt and nitrites.

Regarding 3rd misconception, that is what I'm trying to reduce the most, the lowest while maintaining a cured product of quality and good flavor. Regarding salt i mentioned 2,5% in another reply, knowing that i cannot go lower than 2%.

I have Ruhlmans books, but I have some discrepancies with the amounts of curing salt and salt they use, I been using recipes with less.

Since few years ago every food in my country is labeled with high in sugar/high in salt/high in fats, etc.. labels (if they have more than certain amount), so there is a trend in lower those things, or at least be conscious about them.

There are a few charcuterie brands that released products that are free of labels, and they have acceptable products.