Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 120

‘There is an immense quantity of both bacon and ham consumed in London; yet none of it ever comes from the counties where the best is produced; because in those counties the whole is consumed at home, none being made for sale.

‘In Buckinghamshire where the best bacon in England is made, in Gloucestershire also — especially in the Royal Forest of Dean — the swine feed heartily on beech mast, acorns, and the various productions of the woodlands. This imparts great sweetness and solidity to their flesh, the fattening of which is completed by peas or beans, and potatoes.

‘The Buckinghamshire bacon is the very best in England, but the whole of that which is made is consumed in the county. In the farmhouse kitchen, as well as in the common room of the cottar, a couple of flitches of bacon will be seen hanging in the chimney, subject to the action of the smoke arising from the wood fire in use there. Suspended from the ceiling of the room is the bacon rack, containing several flitches more, destined in their turn to occupy the sides of the chimney.

‘The Hampshire bacon and hams come next in repute to those of Buckinghamshire.

‘In both counties and in most country places the time for slaughtering hogs is Michaelmas; they can then be smoked by the winter fire without additional expense.

‘Along the sea-coast the bacon and hams are smoked with dried seaweed which gives them a delicious flavour.

‘Suffolk produces the best hams in England, but their excellence depends upon the mode of curing.

‘Yorkshire hams are equally famous but cured differently.’

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