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 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] The Wiltshire cure has been a wet cure, soaking the meat in brine for 4–5 days, since the First World War.[2][3] Smoking is not part of the process, although bacon is often smoked after being cured.[2][4]

History

In 2010, several large British supermarket chains signed a voluntary code agreeing to use clearer labelling on pork 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.[5]

gollark: SQLite is a database, just an embedded one.
gollark: I'm going to look into making Node.js use multiple *processes*, and putting SQLite in WAL mode so that it can do multiple reads at once.
gollark: It's SQLite and the application is Node.js. Both of which are totally single-threaded. Which is probably why.
gollark: I put together this simple search engine thing (https://search.osmarks.tk) as a fun project to try and practice building somewhat complex applications. It seemed to work fine on the test dataset of my website. But then I got bored and decided to have it crawl esolangs.org, and it's about a 14th of the way through after running for maybe an hour (at 1 page crawled/second), queries are running quite slowly, and the lack of pagination is causing problems. I guess this is a lesson in scaling?
gollark: Shadowbans by themselves are quite evil.

References
Footnotes
  1. "The Cure for Bacon Lovers", The Independent, Independent Print Limited, 26 February 2000, retrieved 11 June 2011
  2. Davidson & Jaine, p. 50
  3. Piggott & Thirsk, p.
  4. "Bacon Jerky". Retrieved 9 March 2020.
  5. Smillie, Susan (23 February 2010), "New Food Labelling Code Agreed for Pork", The Guardian, Guardian Media Group, retrieved 11 June 2011
Sources
  • 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 1-107-40114-3
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.