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Cure Units and Cure Additivies


Cure Units and Cure Additivies


Modern meat curing and smoking practices are used primarily to create flavour, enhance colour, and for food safety, for example, to prevent botulism. Malabar can provide you with the cure you require, as well as the advice and know-how.


All Made to order Blends ( MTO ) - lead time of 10-20 business days and a minimum of 10kg

Available Products

ProductProduct CodeType (UOM)
Bacon Cure Complete MALBCUR-00220kg - Stock
Dry and Semi Dry Cure Unit ( Prague Powder #2 ) MALDSDCUR-200kg - Stock
Peameal Bacon Cure MALPBCUR-0013.52kg - Stock
Sure Cure Curing Salt - 6.4% Nitrite ( Prague Powder #1 ) 760325kg - Stock
Total Sure Cure ( w/added salt ) MALTSC-00125kg - Stock

Cure Units and Cure Additives