Japanese Wasabi & Lime Spice Rub
Choose loose amount required in 200g, 500g or 1kg resealable pouches.
Asian inspired spice mix, ideal for grilled fish, sushi, or fish cakes. Add to soups, curries and stir-frys.
Ingredients; Salt, wasabi blend (horseradish, MUSTARD, wasabi)(17%), lime powder(10%), sugar, onion, coconut, garlic, chilli crush, ginger, coriander leaf .
*Illustration shows how loose rubs are packaged.
Price range: £7.95 through £29.95
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).
For allergens, including cereals containing gluten, see ingredients in BOLD. May contain traces of Gluten (Barley, Rye), Celery, Mustard, Sesame, Milk, Nuts, Peanut, Soy and Sulphite.
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.
£5.90
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).
For allergens, including cereals containing gluten, see ingredients in BOLD. May contain traces of Gluten (Wheat, Barley, Rye), Celery, Mustard, Sesame, Milk, Nuts, Peanut, Soy and Sulphite.
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.
£5.90
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