The Wiltshire cure is a traditional English technique for curing

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

and

ham Ham is pork from a leg cut of pork, cut that has been food preservation, preserved by wet or dry Curing (food preservation), curing, with or without smoking (cooking), smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. Lo ...

. The technique originated in the 18th century in

Calne Calne () is a town and civil parish in Wiltshire, southwestern England,OS Explorer Map 156, Chippenham and Bradford-on-Avon Scale: 1:25 000.Publisher: Ordnance Survey A2 edition (2007). at the northwestern extremity of the North Wessex Downs h ...

Wiltshire Wiltshire (; abbreviated Wilts) is a historic and ceremonial county in South West England with an area of . It is landlocked and borders the counties of Dorset to the southwest, Somerset to the west, Hampshire to the southeast, Gloucestershire ...

; 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 Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...

for 4–5 days, since the

First World War World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, the United States, and the Ottoman Empire, with fightin ...

Smoking Smoking is a practice in which a substance is burned and the resulting smoke is typically breathed in to be tasted and absorbed into the bloodstream. Most commonly, the substance used is the dried leaves of the tobacco plant, which have bee ...

is not part of the process, although bacon is often smoked after being cured.

History

In 2010, several large British supermarket chains signed a voluntary code agreeing to use clearer labelling on

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

products to avoid confusion over country of origin. For shops under this agreement, pork products sold in the UK that are labelled with "Wiltshire Cure" should only have been sourced from the UK.

References

;Footnotes ;Sources * * {{Bacon Bacon Food preservation Wiltshire cuisine