Description
Traditional Cure with rind - ideal for a 'butty' or to dress the turkey
More information
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.
Cooking Advice
Grill, bake or fry
Allergy advice
Cure contains Salt petre
Food Facts / Ingredients
Pork & Cure
Meat Content %
75
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
