[Wizard]

Sorry to say Gavo you missed my sarcasm The ads; were we don't have the fat on because the housewife doesn't want it It was sod all to do with house wives it was the marketing strategy cheaper to produce if there is no fat on.We kept our pigs 18months to 2 years dare I say free range ,Its the same with supermarket beef just look at the cut silver side Tibetan cow Gavo Tibetan cow although HFW and his butcher started to promote hanging the beast 3 weeks or more before butchering into joints.My friendly butcher hangs me a bit or two for a month in his cold room.Absolutely superb but I dare bet"I cannot eat that it smells bad".You should have seen the 5 bone rib we had for Christmas last

[gavo]

Sorry Wiz don't always pick up on it on the computer.But at least we agree that commercual pork etc is tasteless;and you understand the finer points of maturing good beef so many don't.

[dixie]

We get boxes of rump steak from the butcher at the abattoir, hung for a month its absolutely wonderful!

[Wizard]

Hello Dixie Its not bright red and dripping with blood or is it red water as ex the supermarket is it.Oh my word I can taste it from here 

[dixie]

No its more brown than red, and smells different to supermarket meat! absolutely yummy!!!

[langdon]

fantastic reply
all clued up now!!
bring on those bacon butties mmmmm