Ensure safe, consistent, and professional curing results with Wiberg Super Cure. This precision-formulated curing blend is designed for commercial meat processing, delivering reliable color development, flavor stability, and food safety across a wide range of cured products. Ideal for hams, bacon, and cured sausages, Super Cure provides dependable performance whether you’re pumping, tumbling, or mixing.
 
Trusted by processors for its accuracy and consistency, this cure supports uniform results batch after batch while allowing you to fine-tune salt levels to your exact formulation requirements.
 
Why you’ll love it:
Reliable curing performance – consistent color, flavor, and stability
Versatile applications – suitable for hams, bacon, and cured sausages
Precise formulation – designed for controlled, professional use
Processor-friendly – integrates easily into pumping and mixing systems
 
Usage:
Boneless hams: 300 g per 100 kg pumped meat (Canada) / 240 g per 100 kg meat (U.S.)
Bone-in hams: 240 g per 100 kg pumped raw hams (Canada) / 190 g per 100 kg raw hams (U.S.)
Side bacon: 180 g per 100 kg pumped bellies
All cured sausages: 300 g per 100 kg meat (Canada) / 240 g per 100 kg meat (U.S.)
Add desired amount of salt per formulation.
 
Package Size:
1 kg
 
Ingredient List:
Salt, sodium nitrite, sodium bicarbonate (pH-adjusting), propylene glycol (humectant).