Canadian
essential.
You can make ham and 'bacon' from almost any part of the pig, but to have the correct shape and texture for conventional bacon it needs to come from the back & side for back bacon or the belly for streaky bacon.
Dry curing is a bit of a misnomer as the dry cure salts draw moisture from the meat and in the process produce a wet piece of bacon that then has to b e dried! In the process the meat has to be turned regularly so the fluid seeps through the entire thickness.
AWEM
As for their women..........................
Peter Crosland
What breeds of pigs and sheep do you keep? I get my porcine products from a small local farm that keeps Gloucester Old Spots. They do an amzing range of cured meats.
Peter Crosland
Had a lovely quarter pig that was a saddleback/old spot cross.
Tamworth is another one that's worth a second bite BU as with all meat, it depends what they are fed on. Danish pigs are fed on fish-meal as are their chickens. The whole of denmark tastes and smells like fish.
Bunch of Cnuts, really..
message
Monday
associate
their
soon.
This lot had a Gloucester Old Spot sow and the boar was a Large Black. They come out with a black body and white trotters, and some of them have white tails. GOS is excellent tasting and the LB makes for a better sized carcass. Martha (the sow!) has another seven at foot at the moment of the same cross which will be ready August onwards. Two already spoken for for a hog roast which we are having arround then. The sheep are Kents.
AWEM
Large Blacks make absolutely superb bacon. The farm shop we buy our bacon from make it from a variety of "rare breeds", including Gloucester Old Spot, Tamworth and Saddlebacks and Large Blacks are definitely the best of the bunch.
Beer is improving - I didn't have a problem finding acceptable stuff, though obviously the volume stuff is a waste of time (Bud Light, bleurgh).
Actually, if you stick to the "boutique" stuff, you can find very good beer, cheese, meat and bread in the USA.
Don;t know about women, though.
On a similar theme, a few years ago I spent a long time trying to find barbecued ribs on the menu in the Hard Rock Cafe in Sharm-el-Sheikh before I realised they just weren't going to be there...
Trying finding a hot dog stand in Golders Green on a Saturday.. I mean, what planet....
Let them eat lots of grass before they go on the one way trip.
Dave
Who would have guessed that the welsh don't have their own word for bacon
Sorta makes you wonder how they survive
Also their bread, tea and we daren't talk about the chocolate.
If you live anywhere near somewhere called "Germantown", there is at least a chance of getting decent lager.
Rubbish - I used to be able to get perfectly acceptable australian bacon in Indonesia (worlds biggest moslem population)
in fact there were farmers with pigs just up the road to lembang, I just never saw it for sale in the shops
You prolly mean "in the middle east"
I'm surprised - "it's totally like westernised" as they say
The Dove stuff is OK; reasonable stuff does seem to be available if you pay the price for it - it's just that the "low end" chocolate is pretty darn nasty.
I can't complain about the tea - I drink Liptons floor sweepings, which don't really seem any different to the PG Tips floor sweepings I used to drink when I lived in England.
cheers
Jules
Now I've seen everything!
Yep, quite right. I meant ME and North Africa
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