/bacon cure
  • Chipotle and Lime Bacon Cure 200g Enough to cure up to 5kg of pork. Use 40g of cure per kilo. Cure for 3-4 days. Air dry for at least 3 days. For full instructions please visit our bacon making blog Here. Ingredients:  Kosher salt, sugar, salt, Mexican chipotle (9%), lime powder (6%), hickory powder (rusk (wheat), dextrose, hickory flavouring, salt), coriander, citric acid. Preservatives: potassium nitrate (e252). Allergens including cereals containing gluten, see ingredients in bold. Please only use the cures as directed. If the cure is ingested directly from the pot, please seek medical advice straight away. Store out of reach of children.
  • Fennel and Lemon Pepper Bacon Cure 200g Enough to cure up to 5kg of pork. Use 40g of cure per kilo. Cure for 3-4 days. Air dry for at least 3 days. For full instructions please visit our bacon making blog Here. Ingredients:  Kosher salt, sugar, salt, fennel (ground fennel and fennel seeds)(11%), lemon pepper (cracked black pepper, lemon peel, citric acid)(11%). Preservatives: potassium nitrate (e252). Allergens including cereals containing gluten, see ingredients in bold. Please only use the cures as directed. If the cure is ingested directly from the pot, please seek medical advice straight away. Store out of reach of children.
  • Smoked Hickory Bacon Cure 200g Enough to cure up to 5kg of pork. Use 40g of cure per kilo. Cure for 3-4 days. Air dry for at least 3 days. For full instructions please visit our bacon making blog Here. Ingredients: Kosher salt, sugar, salt, hickory powder (rusk (wheat), dextrose, hickory flavouring, salt)(13%), smoked paprika. Preservatives: potassium nitrate (e252). Allergens including cereals containing gluten, see ingredients in bold. Please only use the cures as directed. If the cure is ingested directly from the pot, please seek medical advice straight away. Store out of reach of children.
  • Make Your Own Bacon Home Curing Kit - Ready in a week. New for Summer 2019! All you need to make your own bacon at home (meat not included). Makes up to 4kg of streaky or back bacon. Just add belly pork or pork loin. With easy to follow instructions, ready to eat in a week. Curing kit contents: 1 x 80g Fennel & Lemon Pepper Bacon Cure 1 x 80g Smokey Hickory Bacon Cure 2 x 60cm of muslin mutton cloth Easy to follow instructions 2 x curing bags 4 x plastic gloves Fennel & Lemon Pepper Bacon Cure Ingredients: Kosher salt, sugar, salt, fennel (ground fennel and fennel seeds)(11%), lemon pepper (cracked black pepper, lemon peel, citric acid)(11%). Preservatives: potassium nitrate (e252). Smokey Hickory Bacon Cure Ingredients: Kosher salt, sugar, salt, hickory powder (rusk (wheat), dextrose, hickory flavouring, salt)(13%), smoked paprika. Preservatives: potassium nitrate (e252). Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold. Best before see base. Please only use the cures as directed. If the cure is ingested directly from the pot, please seek medical advice straight away. Store out of reach of children. Why make your own bacon?
    • Source your own quality meat from a local butcher or farm
    • Choose organic and ethically sourced meat
    • No added brine means crispy and delicious bacon
    • Become a bacon making legend
    CLICK HERE to check out our Bacon making blog for instructions and FAQ's