Homemade Sausage Making

I got into a discussion with someone who claimed sugar is necessary for curing, but salt isn't.
To me that's the wrong way around and I said so.
This person is adamant though and is quoting FDA regulations.
I just wanted to ask here, before saying anything back.
If true, it would be my first time hearing of this

While sugar does act as a preservative, help in colour retention, aid in lowering the pH and enhance flavour, it is not a curing agent. It's not an essential ingredient in the meat curing process.

Can't cure without salt. Period. It is the salt that pulls moisture out of the meat. You can cure whole muscles without sugar (Prosciutto, Culatello, Spalla, Etc...).

Thanks
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.