Wednesday, December 19, 2007

DIY Bacon, British-Style

Yesterday the Guardian featured an article by Tim Hayward (pictured above) about his efforts to cure his own bacon at home. The essay, perfect for do-it-yourself-ers, begins by noting an increase in the amount of bacon being eaten by Brits, something attributed to the emergence of "premium and organic bacon." Noting that "my granny salted pork in a council house," Hayward figures "If she could do it... then so could I." After a week of carefully tending to two kilos of boned loin from an organic Tamworth, Hayward seemed delighted with the results. It does, however, seem like a bit of work...

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