Nitrite is a multifunctional additive used for meat products. However, cancerogenic N-nitrosoamines(NAs) can be formed from nitrite. For this reason, nitrite should be reduced or eliminated. This studyaimed to (1) determine the phenolic content, composition, andin vitroantioxidant and antimicrobialactivity of water lyophilized extracts of willow herb (WH); and (2) assess the effect of the extracts onlipid oxidation, colour, microbiological and chemical safety of canned pork with lower nitrite contentduring storage. For the preparation of extract, redistilled water at a temp. of 90°C (1:10) was used.The extracts were filtered and freeze-dried for 72 h (−80°C, 0.04 mbar). Five different variants of prod-uct were tested in the study: control (with 100 mg kg−1NaNO2) and herbal samples (with 50, 100, 150,and 1000 mg kg−1WH). The samples were assessed for their colour, antioxidant capacity, lipid oxida-tion, pH, sensory characteristics, and the presence of N-nitrosamines and pathogenic bacteria.Oenothein B was found as the predominating compound in the analysed extract (HPLC) followed byquerceti-3-O-rhamnoside and oenothein A, myricetin 3-O-glucoside. The addition of WH extract con-tributed to maintaining the typical, cured colour of canned meat as well as reducing the NaNO2con-tent. Furthermore, fortification with 150 mg kg−1ofEpilobium angustifoliumL. extract allowedstabilising the antioxidant properties of canned meat during storage to a greater extent compared to1000 mg kg−1of extract.