On Thu, 30 Aug 2007 23:51:56 +0200, (Victor Sack)
wrote:

>modom (palindrome guy) > wrote:
>
>> belly (bacon!)
>
>Here is a nice article by the estimable Hugh Fearnley-Whittingstall
>about bacon among other things; there is a recipe, too:
><http://lifeandhealth.guardian.co.uk/foodanddrink/hughfearnleywhittingstall/story/0,,1945134,00.html>.
>
>Victor

Thanks, Victor. I don't know enough about heritage hog breeds to make
a judgment. In that area I rely on expert guidance.
Fearnley-Whittingsall recommends Gloucester Old Spots, Saddlebacks or
Middle Whites, but my local supplier offers meat from red wattle hogs.
He has an MS in animal husbandry, so I'll take his word for it till
better evidence comes along. And this may be a matter of
transAtlantic local climate and breed issues, anyway.

I haven't taken posesion of any pork from them yet, much less tasted
it, so I can't vouch for the quality. But here's their URL:
http://homepage.mac.com/nbmelson/Personal1.html
--

modom

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