HI
Another newbie here, from Whitby North Yorks. I have been fattening weaners, GOS, sending them for slaughter/butcher and then thouroughly enjoying the fruits of my labour, don't they taste fab!!!! I also have a few hens, a mad terrier and a "proper" farmer for a husband. I have two piggies left one is for pork and the other hopefully will be big enough for ham/bacon, so I'm having a go at wet curing- all tips welcome. Also want to have a try at smoking the bacon, we have a fantastic smoke house in Whitby so I'll try them. Will keep u informed of my progress or disasters!!!