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Posted (edited)
9 hours ago, rimfire4969 said:

I keep my own pigs and always cure some loin and belly when I get the meat back from when they go to slaughter. 

Nothing better that a English breakfast with bacon and sausage from my own pigs and eggs from my chickens, even better in the summer with my own tomatoes as well.

I hope this sounds the way it was intended - in our house we’d call that a ‘smug meal’ …. Tucking into something that you’ve had so much involvement in makes it taste far, far better.  I always try to remember that when I’m dragging a red when I’m knee deep in a bog 😀.  Having my own pig is on my wish list - you’re a lucky bloke to be involved in that whole field to table process with your own food 👍

Edited by Jonty
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