James, I have been dry curing my own bacon for a few years now. British pork is reasonably priced so it is worth a go, I am currently curing some beef topside to make my own version of pastrami
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Back in the 60'sthe importation of Danich bacon almost killed off the British bacon trade,
Best bacon comes from a breed of pigs called Land Race, a very long bodied pig so the loin is longer than in most other breeds.
Large Whites best for general pork products, chops, roast etc, and middle whites for production such as snags.
Latest from USA, with all the wind they have coming from turbines the most power they can contribute is now at 10% of all needs.
Have to try harder one imagines if they are to become neutral, or is that neutered. ??