In modern life, chronical noninfectious disease are most common cause of increased rate of death. Increased intake of kitchen salt, and disrupted physiological mechanism is one of first reasons why these diseases occur. Salting is one of traditional methods for food preserving, and according to available data meat and meat products account for 28% of the daily intake of salt. The method of preparing traditional cured meat products as well as cheeses makes condensation of salt as a preservative, but also a spice that gives it a recognizable taste and structure. Salt in these processes has an important antimicrobial role due to their bactericidal and bacteriostatic activity. Today on the Croatian market, there are many sorts of salt: black solt, rough crystalline salt, French sea salt, natur grey sea salt, smoked sea salt, Hawaiian sea salt, rough ground salt, kosher salt, Himalayan salt etc. Increased concentration of salt affects on increasing of many illnesses nowadays. Also, there are conducted scientifically explorations and population's educations how to reduce salt in diet. However, independently of sort and origin, salt is natur functional food because of mineral substances content which are necessary for optimal organism functioning