PRICE OF BACONERS
TO THE EDITOR OF TILE PRESS, Sir, —Does the pig breeder and fattener get a fair margin of pi-ofit at 6d a pound for his baconers when it takes Is 9d a pound to put the bacon on the table after he has sold them? Cooked ham at the shops is 2s 3d a pound. It seems that the farmer’s part of the business is the more expensive. He has to keep the sows, and feed the litters after they are weaned for from six to 12 months before they become prime baconers, whereas the second part of the business consists of killing, curing, and cooking. Probably someone may be able to explain this problem.—Yours, etc., PUZZLED, January 28, 1937,
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Press, Volume LXXIII, Issue 22004, 30 January 1937, Page 18
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123PRICE OF BACONERS Press, Volume LXXIII, Issue 22004, 30 January 1937, Page 18
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