Curing & Smoking
Dunninghams provide a wide range of ingredients and machinery for curing and smoking of meat and fish including ham, bacon and corned silverside, sausages, salamis and biltong
Please note there are no permissions in the Food Standards Code to add Nitrite Cures to Fish Products.
Click here to view a PDF of this section in our Dunninghams 2019 catalogue.
Delivery time for stocked items is typically (3) working days – North & South Island only, in New Zealand only.
No export available for web shop orders, please contact customer services for export orders and orders outside the North & South Island in New Zealand.