The health risk of bacon is largely to do with two food additives: Potassium nitrate (also known as Saltpetre) and Sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour. Saltpetre – sometimes called Sal prunella – has been used in some recipes for salted meats since ancient times. We DO NOT add any Nitrates!
In fresh meat there exists a very close correlation (in direct proportion) between water and protein, even closer are associated (in inverse proportion) water and fat. Therefore, based on the fat content of a meat/fat-mixture one can calculate the corresponding natural water amount very accurate. In a meat product a value exceeding that figure should be equivalent to the added water. We DO NOT add any water!
Pork rind is the culinary term for the skin of a pig.
We DO NOT have any rind!
Zero Bacon Brine Cure,
Zero Bacon Dry Cure,
Zero Bacon Burgers.
Zero Salami and Chorizo COMING SOON!
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