A complete trimmed side, virtually a whole half-pig, soaked in brine for 4 to 5 days, then dried for up to 14 days. Sometimes smoked. Said to have been developed in the 18th Century by the Harris family in Calne Wiltshire.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
WILTSHIRE BACON. The way to cure Wiltshire bacon is to sprinkle the flitch with salt, and let the blood drain off for twenty-four hours. Then mix a pound and a half of coarse sugar, the same quantity of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt. Rub this mixture well on the bacon, turning it every day for a month: then hang it to dry, and afterwards smoke it ten days. The quantity of salts above mentioned is sufficient for the whole hog.
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