Surfy's Home Curing Supplies Reviews 

Good high quality products at a reasonable price sent promptly.

Great selection of products, really everything you need for home curing, black pudding, sausages etc.

Fast shipping, easy of order.

No problems - easy purchase, quick delivery. Not used the nitrate yet as my smoker needs fixing, but the sodium glutamate has done wonders to a veg chilli!
Lots of other things on the website I'd like to buy too...

Paul, the owner, knowledgable and supportive man. Many thanks for his kind support and good quality product.

This has been one of the best finds of recent times. Living outside the UK brings certain challenges and one of those is getting hold of good British style foods. Being able to make things like sausages is a good step, but doing it with really high quality ingredients is much more fun! However, importing things takes a moment of bureaucracy, and I have nothing but praise for the homecuring team... took a bit of 'to and fro' but once customs had understood the ingredients, it was all good. Can't wait to run out of stock so I can order again! Thanks to Paul and everyone at Homecuring.co.uk

Perfect as ever. Many thanks.

Good product and very good service. Second order.

Excellent products, delivered quickly.

I am writing this review to reassure anyone who is alarmed by the lipscore.com follow-up messaging after ordering from homecuring.co.uk, that it is just a horribly misjudged but harmless marketing survey.

To Surfy's: do yourselves a favour and get rid of lipscore. They have a terrible reputation and it reflects badly on your own excellent business.

Really good products and not too expensive. I now cure my own ham and bacon and salt beef. I particularly like the bacon that you can fry, unlike most bought bacon that has so much water in it that you end up boiling it. The salts last really well, I only need to replace them every 2 or 3 years.

Fast delivery, was 100% what I was looking for, buy again.

Very quick delivery and great experienced advice on what I actually needed.

I’ve known Paul, who runs the business, for many years—going right back to my time on a charcuterie and sausage-making forum in the mid-2000s. In those days, I was creating my own cure blends for bacon, salmon, and other projects. It’s a process that demands precision, consistency, and a good understanding of the craft.

When Paul began producing his own curing blends commercially, switching to his products was an easy decision. What he offers removes much of the guesswork without compromising on quality. The blends are carefully formulated, reliable, and deliver consistent results when used as directed—something that’s essential in curing.

Over the years, I’ve found his products to be excellent value for money. More importantly, they’re backed by genuine expertise. Paul clearly knows his field inside out, and that experience shows not just in the quality of the products, but also in the support he provides.

Orders are always processed promptly, delivery is quick, and he’s consistently approachable if you have any questions about usage or technique. That combination of quality, value, and knowledgeable service makes this an easy recommendation.

Package arrived quickly. Nice clear instructions. I cured two loins of pork for 8 days, rested for 3, and sliced and packed today. Tasted a little sample and it was very, very nice. Will definitely buy more when this lot is used up.

Genuine product, quick delivery. Good price.

Loved the curing salts for bacon/ham and now using the smoked bacon/ham which is fabulous. So easy to do, the clear instructions give you confidence if you've never tried it before and TBH, you can't go wrong. I'm using the products in Spain where pork loin and pork neck/collar are easy to buy in almost any supermarket. I love surprising my friends with a proper bacon sarnie!

Yes everything went smoothly I will order from here in the future that's for sure

Really easy to use, clear instructions and most importantly the results transported me back to a New York deli. This was my second attempt to make salt beef, having previously used a different curing mix unsuccessfully. I used a vacuum pack for the cure which made it very easy to massage the cure into the beef.