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 Listen
to Philip on Cookin' Good Food |
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| This
little piggy might look cute, but it's got some very sharp teeth
and will grow up to be a very big pig! |
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| After
Philip's pigs come back from the slaughterhouse, he gets to
work with a big saw.... |
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... and a very sharp knife. Here he's taking out the tenderloin,
a very lean piece of meat situated under the spine. |
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| Everything
has to be taken off in order, so that the good bits of meat
are kept in tact. This rib cage will make some very tasty spare
ribs! |
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| Once
the bones are removed from the middle of the pork joint,
it can be rubbed with a salt mix to cure it and turn it
into bacon. |
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The
meat will then be folded in half, ready to be cut and
put into a plastic bag.
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| The
bag then gets put into a machine that sucks all the air out
of it and seals it, so that the bacon can cure for a fortnight.
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The
bacon is sliced and then...
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... sold in the farm shop or ... |
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| served
up in the cafe as a bacon sandwich - mmmmm! |
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