Bacon and Hams, Curing of

Ingredients

• 50 parts coarse sea salt
• 1 part saltpetre (optional)

Directions

1. Hang the hog carcass overnight to cool.

2. Separate the head from the body at the neck.

3. Remove the feet and internal fat.

4. Divide the carcass into two sides by cutting the ribs about an inch from the spine.

5. Remove the spine and internal flesh, creating a wedge shape.

6. Dissect the breast-bone and first anterior rib from the side.

7. Cut out the hams, including the hock-bone.

8. Rub the skin side of the pork with the salt and saltpetre mixture.

9. Cover the incised parts of the ham and inside of the flitch with the same mixture.

10. Stack the salted bacon in pairs with insides facing each other on inclined benches.