Spiceworld No. 5 Pork Belly

For classic bacon

This item is no longer being offered by the manufacturer
  • For dry and vacuum curing
  • For veal, beef and pork
  • With laurel and caraway


This spice mixture is suitable for dry and vacuum curing and is perfect for making classic bacon.

  • 60 g pickling salt is sufficient for one kilogram of meat.


  • Rub the meat with the seasoning mixture and then put it in a vacuum bag or store in the appropriate container for 10 days in the refrigerator.
Flavour: Salty
Origins: Austria
Meta Information: Salt


Ingredients: Nitrite pickling salt, untreated sea salt, pepper, juniper berries, dextrose, garlic, caraway, bay leaves, paprika, allspice, sodium ascorbate, mace, ascorbic acid