Traditional Cure with rind - ideal for a 'butty' or to dress the turkey
The Danes used to be world leaders in bacon production. Pork was selected and cured to a specific standard that delivered a consistent and reliable product. Traditional curing requires the pork to be immersed in brine for a period of time. Latterly many bacon producers prefer to cure their pork by a method known as PUMPING. This means that the pork is injected with a cure. The amount of liquid that can be infused into the pork by PUMPING is greater than would be the case with traditional curing which reduces the cost or improves profit.
Grill, bake or fry
Cure contains Salt petre
Food Facts / Ingredients
Pork & Cure
Meat Content %
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