Denhay dry cured bacon
Our award winning dry cured bacon is made using only British outdoor bred pork. We cure it by hand with sea salt and then allow the pork to mature slowly before slicing, resulting in wonderfully full flavoured and succulent rashers of bacon.
All you need to know
The Denhay cure
Our dry curing technique involves a unique mixture of dry sea salt, nitrite and Vitamin C massaged into the pork loins and bellies which are then cured for between two and three weeks.
The chosen loins and bellies are gently smoked over beech wood.
Once cured, the bacon is ‘fresh sliced’ and then layered in the pack so all the slices can be seen and easily lifted. Most other bacon is frozen solid and pressed into shape before slicing; we believe that freezing contributes to unwelcome white scum and harms the flavour, so we simply won’t do it.
Traditional Wiltshire Cure bacon, dates back to the 1840s. The pork loins are immersed in a special live brine or ‘pickle’ which contains curing salts, and salt loving bacteria, for up to two days. The unique flavour developed depends upon the action of these bacteria.
The bacon is then given a fortnight to mature as next to salt, time is one of the most important ingredients.
Wiltshire Cure has a subtle, slightly salty flavour and a distinctively meaty texture. It works well in recipes as its slight saltiness helps to draw out the flavours of the other ingredients.
Our award-winning spoiltpig bacon uses only British outdoor reared pork from farms approved by Freedom Food to RSPCA welfare standards.
We rub every pork loin by hand with a special sea salt cure and allow the pork to mature slowly before slicing.
Our timeless methods result in wonderfully full flavoured and succulent rashers of bacon.