WHAT ARE NITRITES? 

In 2017, Finnebrogue developed a process that negates the use of nitrites, a curing chemical used in most other bacon and hams that has been linked to colorectal cancer by the World Health Organisation. We do not add any nitrites, whether from traditional sodium nitrite or nitrites derived from vegetable extracts like celery juice. 

WHAT IS THE ‘NATURAL FLAVOURING’?

By adding non-selective fruit and spice extracts instead of nitrites, our Naked Bacon and Naked Ham has the equivalent dietary make up of fresh pork with added dried fruit juice. Our Naked Pork have only natural herbs and spices added. No artificial additives or preservatives.

WHY DO YOU ADD DEXTROSE / ASCORBIC ACID TO YOUR SAUSAGES?

Dextrose is used as an ingredient in the gluten-free crumb of Naked Pork Sausages  – and the functionality of this is to add colour in the crumb; the ascorbic acid is a component in the seasoning – both of these are natural and derived from maize.

WHERE CAN I BUY RANKIN SAUSAGES?

We have streamlined our range of products under the Naked and Finnebrogue brands. We no longer produce Rankin sausages. Please try our other recipes for an equally, if not better tasting, sausage, without the nasties. (Dated: April 2024)

WHERE IS NAKED HAM?

We have not discontinued our Naked Ham. There are some supply issues at present which we are in the process of resolving and it will be back on all the usual shelves very soon – we hope by Mid August – in its lovely new packaging like the rest of the Naked range! (Dated: July 2024)

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