Wiltshire cure
id:
wiltshire-cure-238-14527878
title:
Wiltshire cure
text:
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 i
brand slug:
wiki
category slug:
encyclopedia
description:
original url:
https://en.wikipedia.org/wiki/Wiltshire_cure
date created:
date modified:
2024-03-09T07:32:29Z
main entity:
{"identifier":"Q8023453","url":"https://www.wikidata.org/entity/Q8023453"}
image:
fields total:
13
integrity:
13