Hope so. Went out and bought everything I thought I needed to make up cures - been studying furiously Hugh Fearnley-Whittingstall - the river cottage cookbook and the meat book, looking at recipes on pigs in france site and on here and from a friend who (luckily for me is a mind full of information) - just hope I have brought enough of everything!!
Wanted to try the cider cure but Hugh states you have to use 4 litres of pressed apple juice and I think that will make it too expensive.
I bought 10 kilos of coarse salt, 1.5 kilos of molasses, cane sugar, semi-coarse pepper, juniper berries, chives, garlic, onions, red onions, nutmeg, parsley, I couldnt get dry mustard or mace. And the trouble is I don't know how much meat I am going to get back we have tried to work it out and think around 180 kilos but I have no idea what to expect from that!
This is one huge rapid learning curve - hopefully I will get there. I just wanted to make a load of bacon for the kids as they miss that, some gammon steaks, chops, roast pork, pork pies and sausages.
Once again thank you all for your advice and help.