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FAQs

Does Danepak bacon have any water added to it during production?

We don’t simply add water, but we do use brine to cure our bacon – and this is a water-based solution. Most bacon is produced this way.

What’s important is the amount of water that’s still in the bacon when it’s sold. This can depend on a number of things, such as how much brine has been injected into the meat, and how it’s drained, dried and smoked. All Danish bacon (apart from a very few specialised products) has less than 10% added water in the final product. According to the latest regulations, this means ‘added water’ doesn’t have to be included in the name on the pack.

If you have more questions about any of these subjects, please contact
danepak@tulipuk.co.uk