Wiltshire cure
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 there by the Harris family.[1] Originally it was a dry cure method that involved applying salt to the meat for 10–14 days.[2] Storing the meat in cold rooms meant that less salt was needed.[1] Since the First World War it has been a wet cure, where the meat is soaked in brine for 4–5 days.[2][3] Smoking is not part of the process, although bacon is often smoked after being cured.[2][4]
In 2025, an application by the British Meat Processors Association to register Wiltshire Cured Ham (together with the alternative names Wiltshire Cured Bacon and Wiltshire Cured Gammon) as a traditional speciality guaranteed was unsuccessful.[5]
References
[edit]- ^ a b "The Cure for Bacon Lovers", The Independent, Independent Print Limited, 26 February 2000, archived from the original on 19 May 2009, retrieved 11 June 2011
- ^ a b c Davidson & Jaine, p. 50
- ^ Piggott & Thirsk, p.
- ^ "Bacon Jerky". 15 January 2020. Retrieved 9 March 2020.
- ^ "Decision Notice: Wiltshire Cured Ham/Bacon/Gammon" (PDF). Department for Environment Food & Rural Affairs. 19 March 2025. Retrieved 4 October 2025.
Sources
[edit]- Davidson, Alan; Jaine, Tom (2006), The Oxford Companion to Food, Oxford University Press, ISBN 0-19-280681-5
- Piggott, Stuart; Thirsk, Joan (2011), The Agrarian History of England and Wales: Volume 1, Prehistory to AD 1042, Cambridge University Press, ISBN 978-1-107-40114-3
