Nitrite is an important and main curing agent widely utilized in the meat industry owing to its preservative potential and its beneficial effects on sensory attributes, especially colour and flavour. The preservative potential of nitrites is showcased in terms of preservation against rancidity of lipid and protein origin as well as against the proliferation of Clostridium botulinum, a food pathogen. In addition, its ease of availability and applicability, along with its cost effectiveness, make it a preferable curing ingredient. However, despite a bunch of benefits, health concerns have always been associated with nitrites due to nitrosamine production. Rising awareness among health-conscious consumers has further resulted in the exploration of natural substitutes for nitrites as a healthier option/substitute. This chapter will discuss the nitrites in detail, along with their role as a preservative and safety concerns. The available and researched potential healthier substitutes will also be reviewed for a better understanding of the topic.