A curing compound for the production of smoked hams and bacon with blended phosphates, colour stabiliser, curing salt and flavour enhancer. Flavoured with a touch of sweet pineapple for improved taste. Gives superb curing and colour stability with a fine flavour development and excellent preservation. Contains 21 grams per kilogram Nitrite curing salt.

Dissolve the 2.7kg bag of cure in 45lt of iced water, add salt to desired level