Coals to Newcastle

The last of the bacon was sorted out today, somehow since the start of November when we turned one of the boars into bacon, all except two back legs and a middle back piece has vanished into thin air.
Admittedly we did have a couple of accidents and the front picnic hams spoiled but the rest has either been eaten in sarnies or given away. Mostly sarnies. Big sarnies. Several times a day.

As the 50/50 bacon slicer is stored over at Stable Sprites domain I took the legs that I had boned and the pack of back to his kitchen where they were expertly sliced into the best looking gammons and some first class rashers. He was on the point of running out of feed so in exchange for a humungous breakfast of sausage bacon egg and beans I gave him enough to tide him over until he fetches a ton in the morning.

While I sliced he cooked and we spoke about the horror story of the Happy Pig Company. A truly miserable tale of how two people decided to keep pigs, didn't look after them, some died, the others starved, the pigs resorted to cannibalism of the bodies until a neighbour alerted the RSPCA. The poor survivors were in such poor condition that three had to be put out of their misery on site. The excuse, the pig keepers were ill. These two frequented the farmers markets selling their rare breeds pork at premium prices, under an organic banner, telling the customers who were happily spending £35 for a few chops that the pigs were fed fresh food in a field with sea breezes. The picture in the newspaper of the poor dead pig in a wheelbarrow in a sea of excrement and mud tells a different tale. Apparently the two pig keepers intend to start again once the dead ones have been removed and the RSPCA have finished their investigation. A quote from one of the chaps concerned, "Even the dead ones were happy pigs until they died" would indicate a complete lack of regard for the poor unhappy creatures they "cared" for. (The story is on line in the Daily Mail under Unhappy Pig Company)

The reason our pork and bacon tastes so good is that the pigs have had a genuinely happy time here, playing chase with the dogs, rummaging around the garden, looking for tasty treats hidden around the pig pen. Bronwyn became a firm favourite of visitors as she was the most persistent of escapees, so much so it became a waste of time putting her back so she had free run of the smallholding until it was time for her to meet her destiny, providing Pig Club with pork and sausage. Thank you Bronwyn. You were a good pig, and made excellent meat.

Remember, you get what you pay for, sausages that are 46% mechanically reclaimed "meat", most of which are from chicken carcasses are not real food.

If you want real food join Pig Club.