DIY - but not as we know it Jim!
Today we sampled the first batch of our home cured bacon. Excellent though I say it myself. The recent trip of 5 piggies to the abattoir allowed me to hold back 2 1/2 pigs for our own use. We've now got two Parma hams curing (they take 8 months at least!), and 8 kgs of normal ham curing as well as more sausages than you can imagine (80 kgs iirc). The bacon not only tasted superb, it actually looks like shop bought bacon. I made 24 kgs in this batch so no shortage for bacon butties! Another two pigs went off on a one way trip this Monday but the abattoir has a problem with it's chilled transport van, so we won't probably see them back until after the weekend. One and a half are for customers, but the remaining half will be more ham, and this time I'll make some smoked bacon.
Ah ..... the good life! And now the lambs are coming thick and fast
AWEM