Cured Meat

“Cured meat” covers a wide range of preserved meats, and the safety picture in pregnancy depends entirely on whether the meat has been cooked during processing, not just cured.

The main concern is toxoplasmosis, a parasitic infection caused by Toxoplasma gondii. It is usually mild or symptomless in healthy adults, but if you catch it for the first time during pregnancy it can cross the placenta and cause miscarriage, stillbirth, or long-term problems for the baby including damage to the eyes and brain. Listeria is a secondary concern with any ready-to-eat chilled meat.

The key distinction: cooked vs. cold-cured

This is the single most important thing to understand.

Cold cured (not cooked) — higher risk, generally avoid:

• Salami
• Pepperoni
• Chorizo (the cured, ready-to-eat type)
• Prosciutto / Parma ham
• Bresaola
• Coppa
• Most other air-dried or fermented sausages

These are cured and fermented but never heated to a temperature that kills Toxoplasma parasites.

Cooked or heat-treated — generally safe:

• Pre-packed sliced ham (cooked ham)
• Corned beef
• Cooked chorizo (heat-treated varieties — check the label)
• Mortadella (cooked)
• Bacon and gammon, once fully cooked through

If a packet says “ready to eat” and the product was cooked during manufacture, it is considered safe. If it was only cured and fermented, treat it as raw.

How to make cold-cured meats safer

If you want to eat salami, prosciutto, chorizo or similar during pregnancy, there are two reliable ways to reduce the risk:

1. Cook it until steaming hot. Heat destroys both Toxoplasma parasites and listeria bacteria. This is why pepperoni baked into a hot pizza is fine, but Parma ham draped on top of a pizza after cooking is not.
2. Freeze it for at least four days at home before eating. Freezing kills most parasites. The NHS and Food Standards Agency specifically recommend this method for cured and fermented meats you want to eat cold. (Note: freezing does not kill listeria, but listeria is a much smaller risk in shelf-stable dried meats than the parasite risk.)

Watch out when eating out

A common pitfall: cured meat added after cooking. Examples include:

• Parma ham scattered over a hot pizza after it leaves the oven
• Prosciutto wrapped around melon or figs
• Chorizo slices on top of a salad or tapas board
• Antipasti platters

If you’re not sure how a dish is prepared, ask. Restaurant kitchens do not freeze cured meats for four days before serving.

Other things to be aware of

• Sodium. Cured meats are very high in salt. High salt intake can contribute to raised blood pressure and fluid retention, which are worth keeping an eye on in pregnancy.
• Nitrates and nitrites. These are added as preservatives and to keep the pink colour. There is no specific pregnancy guideline to avoid them, but as with any processed food, moderation is sensible. “Nitrate-free” versions exist but usually use celery powder (a natural nitrate source) instead — the chemistry in the finished product is similar.
• Don’t confuse with cured fish. Cold-smoked salmon and gravlax carry a listeria risk and have their own separate guidance.

If you think you may have eaten something risky

Eating a slice of salami once is not a reason to panic — toxoplasmosis infection in pregnancy is rare even among women who eat cured meat. But if you develop flu-like symptoms (fever, aches, swollen glands) within a few weeks, contact your GP or midwife and mention what you ate. A blood test can check for infection, and if needed, treatment is available.

Bottom line

• Cooked cured meats (pre-packed ham, corned beef): safe.
• Cold-cured meats (salami, prosciutto, chorizo, pepperoni): avoid eating cold, or cook until steaming hot, or freeze at home for four days first.
• When eating out, check whether cured meat is added after cooking.
• Always speak to your midwife or GP for advice tailored to you.

Sources

• NHS, Foods to avoid in pregnancy — https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
• NHS, Toxoplasmosis — https://www.nhs.uk/conditions/toxoplasmosis/
• Tommy’s, Toxoplasmosis in pregnancy — https://www.tommys.org/pregnancy-information/pregnancy-complications/infections/toxoplasmosis-pregnancy
• Cwm Taf Morgannwg University Health Board (NHS Wales), Advice regarding food safety while pregnant
• Food Standards Agency guidance (referenced in NHS materials)

Last updated: May 2026