Dry Curing
Ingredients
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.
Why Work With Us?
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.
