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swimfeeders
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Shropshire
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22-02-2019, 10:52 AM
11

Re: Does Anyone Remember....

Hi

Simple reason, we export it, we are very conservative in our eating habits.

A third of the body weight of every pig is exported, primarily to the EU, they eat far more offal than we do, and brawn, and neck is highly prized as a sausage ingredient and for pizza toppings.

The supermarkets make far more profit from gammon and back bacon, so are really not interested.

The livers are made into pate.
Uncle Joe
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Brighton UK
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22-02-2019, 10:54 AM
12

Re: Does Anyone Remember....

Originally Posted by shropshiregirl ->
Well Done Omah,and thank you. I should have remembered that photo when I ordered the Collar Bacon from Kimbers Farm Shop!.
The bacon that arrived was identical to that in the photo. (still got some in the freezer as only need one slice per serving).

Maybe we should all insist our Butchers that we want this bacon, then perhaps it would not necessitate having to order it from specialist farm shops!!. I can't emphasise enough how nice this bacon is compared to all the other cuts of bacon.(especially for someone like moi that cuts every bit of fat off rashers before cooking them and cannot bear salty bacon).


Only ONE slice ??? - Nah gotta give it some company - has to be two !!!
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d00d
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23-02-2019, 09:30 AM
13

Re: Does Anyone Remember....

Originally Posted by swimfeeders ->
Hi

Simple reason, we export it, we are very conservative in our eating habits.

A third of the body weight of every pig is exported, primarily to the EU, they eat far more offal than we do, and brawn, and neck is highly prized as a sausage ingredient and for pizza toppings.

The supermarkets make far more profit from gammon and back bacon, so are really not interested.

The livers are made into pate.
Yes, for example pigs cheeks are ab. delish. but hard to find as they're so loved on the continent. Nowadays, you have to go to a high end butcher to get them in London.

I don't remember Shoulder or Collar Bacon, it was always back or streaky, and still is. IMO streaky is superior to back, it's proper bacon, with a little fat, where the flavour is. On the continent - again - the back bacon muscle is used for other things ... served cold ... LINK
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shropshiregirl
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Shropshire
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23-02-2019, 05:05 PM
14

Re: Does Anyone Remember....

Originally Posted by Uncle Joe ->
Only ONE slice ??? - Nah gotta give it some company - has to be two !!!
Okay Joe, He Who Must Obey has two rashers, I was referring to me personally. I love my creamy scrambled eggs made with real butter and cream with lots of salt and black pepper, a large rasher of collar bacon and some mushrooms for my weekend breakfast treat. A gigantic breakfast for me!! (weekdays it's usually Shreddies with banana, yoghurt or toast and marmalade).
Mel15
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09-03-2019, 02:05 PM
15

Re: Does Anyone Remember....

Originally Posted by swimfeeders ->
Hi

Simple reason, we export it, we are very conservative in our eating habits.

A third of the body weight of every pig is exported, primarily to the EU, they eat far more offal than we do, and brawn, and neck is highly prized as a sausage ingredient and for pizza toppings.

The supermarkets make far more profit from gammon and back bacon, so are really not interested.

The livers are made into pate.
Same here in NI. Go to the pork shop and all thats there are the posh lean cuts. Same with the butchers, can't get bits like skirt or cheeks as its all sent to England
 
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