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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.
Natural
Cure Bacon – no
artificial preservatives (new to Denhay launched October
2008 in selected Waitrose stores)
Natural Cure Bacon is made without the use of artificial preservatives.
Sea salt is mixed with apple juice, cane sugar and vegetable
juice powder (celery and carrot). The other crucial ingredient
is time, and we allow the bacon to cure and mature over a
period of ten days to a fortnight.
Once ready, the bacon is fresh sliced (not frozen, as many
other commercial bacons are) and this produces a distinctive
bacon with a subtle flavour. It has a softer texture than
Denhay Dry Cured bacon.
The ingredients are pork, water, sea salt, apple juice, cane
sugar, vegetable juice powder (celery and carrot). Because
of this we warn of allergen, celery
Wiltshire Cure (new from Denhay, launched in November
2008 in Costco)
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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