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Wiltshire cure

Food preservation technique

The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed there by the Harris family.

In 2025, an application by the British Meat Processors Association to register Wiltshire Cured Ham (together with the alternative names Wiltshire Cured Bacon and Wiltshire Cured Gammon) as a traditional speciality guaranteed was unsuccessful.

References

Sources

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References

(15 January 2020). "Bacon Jerky".
(19 March 2025). "Decision Notice: Wiltshire Cured Ham/Bacon/Gammon". Department for Environment Food & Rural Affairs.
[[#Davidson. Davidson & Jaine]], p. 50
[[#Piggott. Piggott & Thirsk]], p.

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