[brianshaw]

#1 is for short cure like bacon or corned beef.

#2 is for fermented sausage, like salami.

https://en.m.wikipedia.org/wiki/Curing_salt

Ask your butcher. If it is pink it is likely #1. But you need to know for sure before using.

 

[brianshaw]

I believe so. That's why I suggested you verify with the butcher. From that description it could be #2.