WHAT ARE NITRITES? 

In 2017, Finnebrogue developed a process that negates the use of nitrites, a curing chemical used in most other bacon and hams that has been linked to colorectal cancer by the World Health Organisation. We do not add any nitrites, whether from traditional sodium nitrite or nitrites derived from vegetable extracts like celery juice. 

WHAT IS THE ‘NATURAL FLAVOURING’?

We do not cure our bacon or ham, Instead, we add a special blend of natural Mediterranean dried fruit and herb/spice extracts to our pork loins instead of nasty nitrites. This gives our Naked Bacon and Naked Ham the same great taste and appearance as you would expect, without the nasty additives or preservatives. We do not add MSG.

WHY DO YOU ADD DEXTROSE / ASCORBIC ACID TO YOUR SAUSAGES?

Dextrose is used as an ingredient in the gluten-free crumb of Naked Pork Sausages  – and the functionality of this is to add colour in the crumb; the ascorbic acid is a component in the seasoning – both of these are natural and derived from maize.

HOW LONG CAN YOUR BACON STAY SAFE AFTER OPENING THE PACK? SHOULD IT BE USED WITHIN 3 DAYS?

WHERE CAN I BUY YOUR VENISON? 

We no longer produce venison to the public.

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