Life and Style Fare trade: Moor market sells local foods

The first new city-centre market for 10 years has just opened in Sheffield. Locals hope it will turn the area into the Borough Market of the North, says Jonathan Brown

Here's one he did not declare earlier: 'Blue Peter' star sacked

THE Blue Peter presenter Richard Bacon will need more than a kitchen- roll tube and some sticky-back plastic to get out of this one.

Right of Reply: Jenny Bacon

The Director-General of the Health and Safety Executive responds to our coverage of work-related stress

Pig farmers stop lorries in imports protest

HUNDREDS OF British pig farmers stopped and searched lorries at a Lincolnshire port yesterday in an attempt to halt imports of cheap factory- farmed pork.

Theatre: Curtain calls

THE BASSET TABLE

Letter: Pigs with names

Sir: Pigs are certainly "intelligent, gutsy creatures" (letter, 19 January), but I dispute that they would rather we did not eat them.

Flying pigs swim to save their bacon

Police were last night stepping up the hunt two pigs which escaped from an abattoir minutes before they were due to be slaughtered. Five days after their getaway, which wriggling through a hole in the fence and fording a fast flowing river, the two Ginger Tamworths were still at large.

Food: Secret pork pie eaters unmasked

Middle-aged men are telling porkies to their wives about their secret pie-eating habits. They have been identified as responsible for scoffing millions of pork pies every year - but behind their wives' backs.

Letter: Pork grilling

By keeping his own pig, Paul Richardson jeopardises the health of all pigs in the UK ("Bringing home the bacon", Real Life, 11 May). He is obviously unaware that classical swine fever is rife in the Netherlands, with cases also in Germany, Belgium and Italy. The virus that causes this serious disease survives in improperly cooked or cured pig meat, much of which is imported from Holland, and for this reason it is illegal to give waste food to pigs except under controlled conditions and under licence. He also seems unaware that the movement of pigs is controlled by law so that if a serious disease like swine fever occurs, all possible in-contact stock can be traced.

What's for dinner? Prawns, pork and lashings of bigotry

A dinner party for eight people ended in an unashamed damning of blacks, gays and the poor. A disastrous mis-match of attitudes by the host? Far from it. All eight were in full right-wing agreement and willing to expose their bigotry before the nation's television viewers.

All human life at Pork Scratchings

As I am always looking for ways of making a quick fortune, I have been working recently on an idea for a new TV sitcom.

Letter: Bacon for birds?

Bacon for birds?

Life with thugs

FRANCIS BACON: Anatomy of an Enigma by Michael Peppiatt, Weidenfeld & Nicholson pounds 15.99

Bacon's cardinal steps into the light

A major portrait from Francis Bacon's famous Papal series, in which he transmuted papal images into visions of insanity, has come on to the market for the first time in decades.

Letter:Sabotage of Britain's role in Europe

Sir: John Major has been widely and rightly commended for his condemnation of two of his junior colleagues for threatening to withhold their support across the "Parliamentary board" in pursuance of a single political object dear to their hearts ("Pork-barrel politics come to Britain", 14 June).

How to get the best from pork

Ham and bacon: These may be dry-cured in salt (rare today), or cured in brine. The modern treatment is to inject the brine with needles, so the meat takes up up nitrates and nitrites. Polyphosphates (jellying agents) allow the meat to absorb 15 per cent of the brine, and this added water doesn't have to be declared. If they manage to inject 25 per cent water, say, the label will read; 10 per cent added water. A butcher putting his thumb on the scales will be prosecuted. This cheat is legal. The worst ham on sale is not a ham as we know it (from the leg) but a mix of other pieces, reformed in blocks, glued with gelatins, flavoured with hydrolised vegetable protein.Smoked hams and smoked bacon, says Joanna Blythman, may not be smoked over wood as we are entitled to expect, but sprayed with a synthetic flavouring product known as liquid smoke. There is no legal requirements to state the source of the smoke flavour. If you feel this a cheat, you need to look for a label which actually states, smoked over wood chips or, traditionally smoked.
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