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Bacon
Curing Methods
The Denhay Cure
Our Dry Curing technique involves a unique mixture of dry
sea salt, nitrite and ascorbic acid (Vitamin C) massaged into
the pork loins and bellies which are then cured for between
two and three weeks.
The ingredients are pork, preservative – sodium nitrite
and antioxidant – ascorbic acid.
Wiltshire Cure
The original and most famous West Country bacon cure,
Traditional Wiltshire Cure Bacon, dates back to the 1840s.
Pork being immersed in a special live brine or ‘pickle’
for up to three days which contains curing salts, and salt
loving bacteria. The unique flavour developed in Wiltshire
cure bacon depends upon the action of these bacteria.
In accordance
with the traditional Wiltshire method, the bacon is given
a fortnight to mature, and time – after salt –
is the most important ingredient.
Wiltshire Cure
has a subtle, slightly salty flavour and a distinctively meaty
texture. It works well as a recipe component as its slight
saltiness helps to draw out the
flavours of the other ingredients without dominating them
The ingredients
are pork, water, sea salt, preservatives - potassium nitrate,
sodium nitrite.
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