Wiltshire cure



  • noun a special method of mild curing and smoking sides of bacon over wood fires


  • The principal method of curing bacon in which the curing solution is injected under pressure into a whole side of pork through multiple hollow needles. The sides are then steeped in brine for 2 to 3 days and matured in a cold room for 7 days. At this stage it is known as green bacon. The sides may then be cold-smoked to give smoked bacon.