Bacon

Face to face with my food: a day on a pig farm

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Alarmed by the disconnection between his food and its source, Simon Day visits the home of his bacon.   I‘ve eaten a lot of bacon. And roast pork shoulder with crispy crackling. I’ve used cured pig’s cheek to make carbonara. Glazed ham at every Christmas. And barbecued so many sausages. But I’d never recognised how disconnected … Read more