Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 108

A local manufacturer uses pigs reared on his own farm, fed on home-grown wheat and whey from the cheese industry in neighbouring Somerset. After cutting, the sides are immersed in a salt, saltpetre and water brine for 4-5 days. They are then stacked and drained for 14 days. The bacon may be smoked over hardwood sawdust. It is dispatched whole, in smaller joints, or sliced into rashers.