What's the difference between traditional Dry Curing and the way that most bacon and ham is produced

Modern bacon and ham is produced by the injection of a cocktail of brine and chemicals and takes a matter of hours to produce.

Woodall‚Äôs employ the same traditional dry curing methods they have perfected over eight generations. Traditional dry curing uses only salt, sugar and saltpetre... and nothing more! The curing mixture is rubbed into the meat by hand which is then laid on a bed of salt to cure for up to 1 month and then matured for up to 12 months. After being washed and dried the joints are hung and allowed to mature. The most essential ingredient is patience. 

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