Our Dry Cure Rashers are the only rashers made in Ireland that are nitrate free. Nitrates are the current bad-boys as research is showing that our system cannot break them down and we store them in a form that might be carcinogenic. The reason we are nitrate free is that we don't use saltpeter which is potassium nitrate and gives bacon its pink colour. While it is a traditional curing agent (also used in bomb-making and only available in Ireland under license!!) it was probably the only source of nitrates available years ago, now nearly all preserved food contains nitrates so it is a good option to have products without them. The Dry Cure process takes over two weeks and involves rubbing the pork loins with our special cure then laying them in salt which extracts the fresh juices from the meat and then hanging them for a further week.