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Curing Salts, and PVD Salt

We have speciality cures for Bacon, Hams, Salt Beef, Pork Pies, and Salami and Chorizo plus sacks of Coarse and PVD Salts.
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  1. Supacure Dry Cured Bacon / Ham Curing Salts 2kg

    Supacure Dry Cured Bacon / Ham Curing Salts 2kg

    Excl. VAT £6.00 Incl. VAT £7.20

    Supacure is a speciality curing salt.

     

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  2. Professional Weschenfelder Cure No.1 (500g)
  3. Professional Weschenfelder Cure No.2 (500g)
  4. Red & White Muslin Cloth/Stockinette

    Red & White Muslin Cloth/Stockinette

    Excl. VAT £4.65 Incl. VAT £5.58

    This is a traditional Muslin Cloth. It is a traditional roll of muslin or stockinette used for wrapping dried bacon and hams. It was originally used for wrapping New Zealand lamb (hence the term 'mutton cloth'!). This high-quality cotton allows the meat to breathe while protecting the outer layers from unwanted pests. Learn More
  5. Blue & White Muslin Cloth/Stockinette

    Blue & White Muslin Cloth/Stockinette

    Excl. VAT £4.65 Incl. VAT £5.58

    This is a traditional Muslin Cloth. It is a traditional roll of muslin or stockinette used for wrapping dried bacon and hams. It was originally used for wrapping New Zealand lamb (hence the term 'mutton cloth'!). This high-quality cotton allows the meat to breathe while protecting the outer layers from unwanted pests.

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  6. Laycock's Dry Bacon Sweet Cure 2kg

    Laycock's Dry Bacon Sweet Cure 2kg

    Excl. VAT £6.50 Incl. VAT £7.80

    We are pleased to add this cure to our range after some great results .

    Make your own Home Dry Cured Bacon with this real old fashioned, easy to use cure. With the Bacon ready to slice in 5-8 days the cure is supplied with full instructions.

    Supplied in a 2kg pack , enough to cure approx. 27kg of bacon. Use at the rate of 7.5%

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  7. Butchers Quick Cure / Brining Cure 4.536kg

    Butchers Quick Cure / Brining Cure 4.536kg

    Excl. VAT £8.50 Incl. VAT £10.20

    'Quick Cure' is one of the most popular Curing compounds used in the trade for, Hams, Gammons, Ox-Tongues, Pigs Tongues .   Ideal for immersion pickling of meats in a Brine solution. Will cure small Hams in 7 - 10 days or larger joints 14-21 days.    Instructions included. 4.54kg Pack.


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  8. Easicure Smoked Dry Cure 2Kg

    Easicure Smoked Dry Cure 2Kg

    Excl. VAT £7.50 Incl. VAT £9.00

    Dry Smoked Curing Salts Learn More
  9. Curing Starter Kit

    Curing Starter Kit

    Excl. VAT £24.95 Incl. VAT £29.94

    Curing Starter Kit Learn More
  10.  Speciality Curing Salts Special Offer

    Speciality Curing Salts Special Offer

    Excl. VAT £8.25 Incl. VAT £9.90

    To celebrate British Bacon Week ( 19th -25th March ) we have put together a pack of three different curing salts, one for making Home Dried Cured Bacon , a Brining Cure for Hams and Gammons, and our Salt Beef Cure.

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