BACON CURING
Sir,—l share the opinion of your correspondent “Disgusted.” Many others will do the same. I go back to what are spoken of as the “early days.’’ Now I am aware that comparisons are odious; but many can recall such wellknown bacon curers as Mr Withey, near St. Michael’s Church, Mr Tom Deering, and Gilmore Green. Bacon and hams were cured by them in old English style. The pigs were dairy fed. In a leading grocer’s shop, when I asked for unsmoked bacon, not liking the present methods, the assistant said, “Unsmoked bacon will not keep.” I was looked on as an ignoramus, but I could have told him that I had many times helped my mother to cure a dairy pig and at the end of 12 months it would be better than when first cured. —Yours, etc., W. A. JEWELL. September 22, 1942.
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Press, Volume LXXVIII, Issue 23751, 24 September 1942, Page 6
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146BACON CURING Press, Volume LXXVIII, Issue 23751, 24 September 1942, Page 6
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