The Homemade Curing Kit… Complete Collection includes:

The XL Homemade Curing Kit…Bacon

• 6 x 30g curing mixes – Sweet, Smoky, Old English, Maple & Chipotle, Fennel & Juniper, English Mustard and Pink Peppercorn.
• 6 x curing bags: 30cm (Length) x 20cm (Width)
• 12 x plastic gloves
• 1 x muslin: 86″ (Length) x 23″ (Width)
• 1 x butchers hook
• Easy-to-follow instruction booklet

The New XL Homemade Curing Kit… Salmon

• 6 x 30g curing salt mixes – Citrus, Dill & Mustard, Sansho Pepper, Smoky, Gin and Beetroot
• 6 x Curing bags: 30cm (Length) x 20cm (Width)
• 12 x Plastic gloves
• Easy-to-follow instruction booklet

Dimensions: L – 27cm W – 21.5cm H – 11cm

Packaging: Cardboard Box with paper sleeve

This product does not include Salmon or Bacon

Comes with a one year shelf life

Bacon Kit cure ingredients: Allergens in bold

Sweet Cure: Salt, Demerara Sugar. Preservative: Sodium Nitrite

Smoky Cure: Salt, Sugar, Smoke Flavouring. Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate.

Old English Cure: Salt, Demerara Sugar, Juniper, Ginger, Nutmeg, Cloves, Black Pepper, Star Anise, Cinnamon, Fennel, Szechuan Pepper. Preservative: Sodium Nitrite

Maple & Chipotle Cure: Salt, Sugar, Smoke Flavouring, Maple Sugar, Chipotle Chilli Powder, Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate.

Fennel & Juniper Cure: Salt, Sugar, Fennel Seed, Fennel, Juniper. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate

English Mustard & Pink Peppercorn Cure: Salt, Demerara Sugar, English Mustard, Pink peppercorns. Preservative: Sodium Nitrite

Salmon Kit cure ingredients: Allergens in bold 

Smoky Cure: Rock Salt, Demerara Sugar, Black Pepper, Natural Smoke Flavouring.

Cotswold Gin Cure: Rock Salt, Demerara Sugar, Juniper, Lime, Grapefruit, Lavender, Black Pepper, Coriander, Bay, Angelica Root, Cardamom.

Beetroot Cure: Rock Salt, Demerara Sugar, Beetroot, Dill, Lemon, Black Pepper.

Citrus Cure: Rock Salt, Demerara Sugar, Lime Peel, Lemon Peel, Yuzu Peel, Orange Peel.

Dill & Mustard Cure: Rock Salt, Demerara Sugar, Dill, English Mustard, Liquorice.

Sansho Pepper Cure: Rock Salt, Demerara Sugar, Sansho Pepper, Red Chilli, White Sesame, Orange Peel, Black Sesame, Ginger, Nori Seaweed.

*Gluten-free / *Dairy-free / *Handmade, Natural ingredients / *Suitable for vegetarians

*Contains no Nuts, Dairy, Gluten, Egg or Soy

The Homemade Curing Kit…Bacon how-to video:

The Homemade Curing Kit…Salmon how-to video:

Here are some frequently asked questions about our bacon and salmon kits:

Q. How much Pork/Salmon do I need?

A. You will need 500g Pork Belly/Salmon Fillet for each 30g Curing Mix

Q. Does this Kit Include Pork/Salmon?

A. No. You will need to get your Pork/Salmon from your Local Butcher/Fishmonger or Supermarket (List of our recommended Butchers below). We recommend using Pork Belly, but Back bacon will also do the trick.

Q. How long does it take to cure?

A. The whole Curing process takes 3-7 days, but only takes 30 minutes preparation time.

Q. Can I reuse the kit?

A. You can reuse all the contents of the kit, apart from the cures. However we do sell refill packs in our online shop. These refill packs are just for the Original Homemade Curing Kit…Bacon/Salmon. If you would like a refill of the new cures then please contact us and we can arrange.

We use only the best quality ingredients in both our Gift and Catering sides of the business, so we feel it’s only fair to share our recommended Butchers for you to purchase your Bacon from:

• Beadle Butchers – Chipping Norton (01608 642629)
• Farmison & Co 
• Barry the Butcher – Stratford-Upon-Avon
• Paddock Farm 
• Todenham Manor Farm

• Check out our recipe for BBQ HABANERO & PINEAPPLE BACON which uses our very own Home Cured Bacon!
• Check out 5 glorious ways to eat bacon