Item Code: OC30006
Complete cure mix is used to make bacon and ham.

Item Code: OC30030
Nitrite Salt is a powder which when added to water becomes a brine used for curing bacon and hams. Supplied in a 7kg container.

Item Code: OC30140
Saltpetre (potassium nitrate) is used as an ingredient for curing meats and to give the characteristic pink colour to bacon and hams. Can be used either for dry curing or as a brine solution.

Item Code: OC31040
Delivers delicious smoked bacon, perfect every time.

Item Code: OG30002
This cure will make the perfect dry cured bacon.

Due to change in legislation, this can no longer be classed as an organic product

Item Code: SE80180
The original Tendablend, tumble or inject into fresh meat to improve succulence and tenderness.

Use with cooked meats to improve yield.

Item Code: SE80190
A lower in salt and free from phosphates Tendablend. Tumble or inject into fresh meat to improve succulence and tenderness.

Use with cooked meats to improve yield.

Item Code: SE80200
A phosphate free version of Tendablend. Tumble or inject into fresh meat to improve succulence and tenderness.

Use with cooked meats to improve yield.

Item Code: SE80210
An all natural version of Tendablend, tumble or inject into fresh meat to improve succulence and tenderness.

Use with cooked meats to improve yield.

Item Code: VH00003
Kip tenderises and increses yield on meat, fish or poultry.
Simply add to brine mixes and tumble or inject.

Enhances eating quality by refining tougher cuts

Add to brine at 10 - 15%, and inject at 10-12%

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