Make your own gammon and ham

[British Red]

I'm increasingly resistant to eating supermarket meat. An article on the BBC about supermarket broiler chickens sadly didn't surprise me this week

Millions of store chickens suffer burns from excrement

A BBC investigation finds about one third of chickens sold in some UK supermarkets have "hock burn".

www.bbc.co.uk

Ross Cobbs (the standard meat chicken) grow to killing weight in 6 weeks flat. Ours take 26 weeks to reach maturity on grass.

 

[British Red]

I could post similar links to pork rearing but, at the back of their minds, I think most people know what happens in factory farms. In many ways the farmers aren't to blame. Supermarkets demand cheap meat from producers. They do this because customers demand cheap meat.

The really annoying thing is you CAN get really high welfare, excellent quality meat for a reasonable price. You just can't get it from supermarkets.

We cut out the supermarkets and buy direct from the farmer. If you want fantastic pork for decent prices, this is who we use.

THE DECENT COMPANY

www.thedecentcompany.co.uk

 

[British Red]

Martha raises the best pork ever. We do our part by turning pork belly & loin into streaky & back bacon. It's unbelievably easy and produces incredible dry cured bacon that's so much better than that shop bought (happy to post links to the process). We've decided now to produce our own ham and gammon as well - it's better, cheaper & higher welfare than anything we can find in the shops. This is how we do it