HC Deb 23 March 1949 vol 463 c35W
53. Sir J. Lucas

asked the Minister of Food whether, in view of the fact that bacon and hams cured in British factories only remain edible for about six weeks, the method of covering the meat with lime as a means of preserving it for a longer period is recommended by his Department.

Mr. Strachey

I assume the Question relates to bacon and hams belonging to self-suppliers. These are usually hard-cured and, if so, remain in good condition for at least six months. Bacon should be dried for three months before being packed in slaked lime. This method of storage is not specially recommended as it needs care to avoid damage to the bacon.