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- Wiltshire_cure abstract "The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. Storing the meat in cold rooms meant that less salt was needed. The Wiltshire cure has been a wet cure, soaking the meat in brine for 4–5 days, since the First World War. Smoking is not part of the process, although bacon is often smoked after being cured.In 2010, several large British supermarket chains signed a voluntary code agreeing to use clearer labelling on pork products to avoid confusion over country of origin. For shops under this agreement, pork products sold in the UK that are labelled with \"Wiltshire Cure\" should only have been sourced from the UK.".
- Wiltshire_cure wikiPageID "32052570".
- Wiltshire_cure wikiPageLength "2495".
- Wiltshire_cure wikiPageOutDegree "11".
- Wiltshire_cure wikiPageRevisionID "680663699".
- Wiltshire_cure wikiPageWikiLink Bacon.
- Wiltshire_cure wikiPageWikiLink Brine.
- Wiltshire_cure wikiPageWikiLink Calne.
- Wiltshire_cure wikiPageWikiLink Category:Bacon.
- Wiltshire_cure wikiPageWikiLink Category:Food_preservation.
- Wiltshire_cure wikiPageWikiLink Curing_(food_preservation).
- Wiltshire_cure wikiPageWikiLink Ham.
- Wiltshire_cure wikiPageWikiLink Pork.
- Wiltshire_cure wikiPageWikiLink Smoking_(cooking).
- Wiltshire_cure wikiPageWikiLink Wiltshire.
- Wiltshire_cure wikiPageWikiLink World_War_I.
- Wiltshire_cure wikiPageWikiLinkText "Wiltshire cure".
- Wiltshire_cure wikiPageUsesTemplate Template:Bacon.
- Wiltshire_cure wikiPageUsesTemplate Template:Citation.
- Wiltshire_cure wikiPageUsesTemplate Template:Refbegin.
- Wiltshire_cure wikiPageUsesTemplate Template:Refend.
- Wiltshire_cure wikiPageUsesTemplate Template:Reflist.
- Wiltshire_cure subject Category:Bacon.
- Wiltshire_cure subject Category:Food_preservation.
- Wiltshire_cure hypernym Technique.
- Wiltshire_cure type Food.
- Wiltshire_cure type TopicalConcept.
- Wiltshire_cure type Food.
- Wiltshire_cure comment "The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. Storing the meat in cold rooms meant that less salt was needed. The Wiltshire cure has been a wet cure, soaking the meat in brine for 4–5 days, since the First World War.".
- Wiltshire_cure label "Wiltshire cure".
- Wiltshire_cure sameAs Q8023453.
- Wiltshire_cure sameAs m.0gwz1pw.
- Wiltshire_cure sameAs Q8023453.
- Wiltshire_cure wasDerivedFrom Wiltshire_cure?oldid=680663699.
- Wiltshire_cure isPrimaryTopicOf Wiltshire_cure.