The quieter winter hog roast months see us attacking the hedges, in particular some overgrown willow which has collapsed and fallen into the stream. George has attacked the offending trunk with his chain saw while up to his knees in freezing water – what a hero! Always lots to do outside so now we have to clear the rest of the stream of all the brambles and other unwanted greenery. Time for a big bonfire.
Did you know bacon pigs are larger than pork pigs and have a higher proportion of lean to fat. After slaughter, their flesh is cured by soaking in brine .Bacon sold after brining is known as green bacon and doesn’t keep as well as bacon that has been dried and smoked over wood shavings. Most shop bought bacon has been mild cured in weak brine for a short period. When buying green bacon look for pale pink flesh, firm white fat and thin pale rind. Smoked bacon has darker flesh and golden-brown rind.