In the Press: "Sellotape and string pants" – The Spectator
1 January 2009
Article by Robert Gore-Langton
Thanks to the grim realities of modern meat production, supermarket pork today tastes like fish. Better to get a free-range fat pig and put it in your freezer. My current supplier, the food guru William Kendall, sells me bits of his sensational rare-breed pigs which are fatter pound for pound than grey seals. Just one rasher of the bacon produces about an inch of lard in the pan in which frying eggs flop violently, sending up great mists of scalding fat. The meat, however, is irresistibly delicious and a regular cooked breakfast will soon give you a warming layer of blubber around the midriff.