Nitrite/Nitrate Free Rasher?

looperman1000

Anyone know where these can be obtained from?

Thanks

Whistlejacket

Most commercially cured bacon will contain some sodium nitrite/nitrate in the salt or brine. They're in there to give the meat that attractive pink colour. When whole cuts of meat are dry cured in pure salt (sodium chloride) they tend to be a bit darker or grey in appearance on the outside. The meat is still perfectly good to eat though.

I would think the easiest way would be to make your own rashers by curing some pork loin or belly with sea salt. It's fun, delicious and easy to do - The River Cottage Cookbook or Darina Allen's Forgotten Skills of Cooking explain the process very clearly.

Someone else on here may know a butcher who sells bacon without nitrates/nitrites but I wouldn't think it's common - shoppers generally expect raw bacon to look quite pink!

Melendez

This post has been deleted.

looperman1000

Thanks very much to you both, v helpful

Minder

Whistlejacket wrote: »

Most commercially cured bacon will contain some sodium nitrite/nitrate in the salt or brine. They're in there to give the meat that attractive pink colour. When whole cuts of meat are dry cured in pure salt (sodium chloride) they tend to be a bit darker or grey in appearance on the outside. The meat is still perfectly good to eat though.

Nitrates and nitrites also have the effect of preventing botulism in cured meats.

You can get this in Enniskillen, I can't remember the name of the butchers but the bacon is called black bacon.
Bacon from black pigs.


Just checked on google, yea just google black bacon Enniskillen, they have different makes, and they do deliver.

breakfast roll

jane russell's do nitrate free rashers and sausages n can be found in the avoca stores.