Wiltshire cure
Encyclopedia
The Wiltshire cure is a traditional English technique for curing
bacon
and ham
. The technique originated in the 18th century in Calne
, Wiltshire
; it was developed by the Harris family. Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. Storing the meat in cold rooms meant that less salt was needed. The Wiltshire cure has been a wet cure, soaking the meat in brine
for 4–5 days, since the First World War. Smoking is not part of the process, although bacon is often smoked after being cured.
In 2010, several large British supermarket chains signed a voluntary code agreeing to use clearer labelling on pork
products to avoid confusion over country of origin. For shops under this agreement, pork products sold in the UK that are labelled with "Wiltshire Cure" should only have been sourced from the UK.
Curing (food preservation)
Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
bacon
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
and ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
. The technique originated in the 18th century in Calne
Calne
Calne is a town in Wiltshire, southwestern England. It is situated at the northwestern extremity of the North Wessex Downs hill range, a designated Area of Outstanding Natural Beauty....
, Wiltshire
Wiltshire
Wiltshire is a ceremonial county in South West England. It is landlocked and borders the counties of Dorset, Somerset, Hampshire, Gloucestershire, Oxfordshire and Berkshire. It contains the unitary authority of Swindon and covers...
; it was developed by the Harris family. Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. Storing the meat in cold rooms meant that less salt was needed. The Wiltshire cure has been a wet cure, soaking the meat in brine
Brine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
for 4–5 days, since the First World War. Smoking is not part of the process, although bacon is often smoked after being cured.
In 2010, several large British supermarket chains signed a voluntary code agreeing to use clearer labelling on pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
products to avoid confusion over country of origin. For shops under this agreement, pork products sold in the UK that are labelled with "Wiltshire Cure" should only have been sourced from the UK.