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.