Curing & Pickling
Ingredients

Q: How did dry curing influence traditional British bacon and ham?

In the UK, dry curing was widely used for bacon and hams during the 18th and 19th centuries. Salt, time, and cool air created deeper flavour and a firmer texture compared with modern wet-curing methods.

Q: How does the British climate affect dry-cured meat production?

The UK’s cooler and more humid climate traditionally required longer curing times and careful airflow management. This influenced the development of cellar curing and, in modern production, climate-controlled maturation rooms.

Q: Why are dry-cured meats seeing renewed interest in the UK today?

Renewed interest in dry-cured meats is driven by growing demand for craft, heritage, and additive-controlled foods. UK butchers and producers are reviving traditional dry curing techniques for bacon, salami, and specialty sausages.

Our Reliable Solutions For All Your Cured Meat Products

Sanita Spices UK supplies premium dry curing products for salami, chorizo, and other cured sausages.

Our range includes nitrites, antioxidants, and fermentation aids to ensure consistent colour, flavour, and shelf life.

Ideal for commercial meat processors, our products support safe, reliable, and high-quality production your business needs to produce authentic cured meats at scale.

Curing Salt

SANIMIX Pro

Mix Sodium Nitrite

NaNO2 (E250) + Potassium Nitrate KNO3 (E252)

Pickling Salt

SANIMIX Pro

Sodium Nitrite NaNO2 (E250)

All products now available in 0.1/0.2/0.3/0.4/0.5/0.6 and 1% concentrations. Visit our online store or contact us for more info

Did You Know That ... ?

How did dry curing influence traditional British bacon and ham?

In the UK, dry curing was widely used for bacon and hams in the 18th and 19th centuries, where salt, time, and cool air created deeper flavour and firmer texture than modern wet-curing methods.

How does the British climate affect dry-cured meat production?

The UK’s cooler, more humid climate traditionally required longer curing times and careful airflow control, influencing the rise of cellar curing and, today, climate-controlled maturation rooms.

Why are dry-cured meats seeing renewed interest in the UK today?

Growing demand for craft, heritage, and additive-controlled foods has driven UK butchers and producers to revive traditional dry curing techniques for bacon, salami, and specialty sausages.