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Homemade bread
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<blockquote data-quote="devonian" data-source="post: 1817827" data-attributes="member: 38413"><p>Thats due to commercial breeds of pigs being of a leaner variety often a landrace and duroc (in uk anyway) cross I've been growing a few from my fathers commerial pig unit in the pig paddock I made for the past few years and the fat is definitely better in taste and texture but people just do not want to see a large layer of fat on their pork joint or chop possibly due to 'misinformation' about health or for other reasons but they are missing out I think. (Also many supermarkets trim the fat of bacon these days and joints as well). <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /> But I've recently put some traditional saddle-back pigs in the paddock and gong to see what happens there, there is the danger that they get too fatty and 'run into fat' as they say but we'll see.</p></blockquote><p></p>
[QUOTE="devonian, post: 1817827, member: 38413"] Thats due to commercial breeds of pigs being of a leaner variety often a landrace and duroc (in uk anyway) cross I've been growing a few from my fathers commerial pig unit in the pig paddock I made for the past few years and the fat is definitely better in taste and texture but people just do not want to see a large layer of fat on their pork joint or chop possibly due to 'misinformation' about health or for other reasons but they are missing out I think. (Also many supermarkets trim the fat of bacon these days and joints as well). :oops: But I've recently put some traditional saddle-back pigs in the paddock and gong to see what happens there, there is the danger that they get too fatty and 'run into fat' as they say but we'll see. [/QUOTE]
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