Natural Cure bacon launched by Denhay Farm

New Natural Cure bacon, launched by multi award-winning Denhay Farms of Dorset, uses naturally occurring preservatives found in vegetables together with Sea Salt to produce a succulent, full of flavour bacon which is free from artificial preservatives.

Once cured, Natural Cure is then given time to mature before being fresh sliced to bring out its full flavour.

George Streatfeild at Denhay Farm explains: "We have been interested in finding a way to cure bacon without artificial preservatives for some time. Most people are aware that it’s necessary to use preservatives to cure meat and fish; however this is a contentious subject, as concerns continue to grow about the use of additives in general. This concern stimulated us to investigate alternative ways of curing bacon and our team has come up with this innovative method.

"By creating our Natural Cure recipe, which is completely free from E-numbers, we are providing consumers with choice, and the reassurance that they can still eat delicious, tender and succulent British bacon, without having to be anxious about artificial preservatives."

All Denhay Farm’s bacon is from outdoor reared, British pigs. Denhay’s knowledge and skill in producing bacon has resulted in the Company winning awards each year – in bacon they have amassed a total of over 38 medals since 2000 of which 22 were Gold - from the country’s top food award schemes.