Spiceworld No. 3 Classic Ham
Savoury and spicy
- For dry and vacuum curing
- With cilantro and paprika
- For veal, beef and pork
Perfect for preparing should or leg cuts of pork. This pickling spice mixture is ideal for both dry and vacuum curing.
- 60g is enough for one kilogram of meat.
- Rub the meat with the seasoning mixture and then add to a vacuum bag or store in an appropriate container for 10 days in the refrigerator.
Ingredients: Nitrite pickling salt, pepper, dextrose, untreated sea salt, coriander, paprika, juniper berries, garlic, sodium ascorbate, bay leaves