This post isn't for vegetarians! I got hold of some very tasty heritage breed pork (from a Berkshire pig) from a local supplier , and have embarked on my first ham curing and bacon making experiment.
For the ham I'm curing it in a mix of apple juice/cider/salt/sugar/juniper berries/pepper/bay leaf from a recipe by Hugh Fearnley-Whittingstall (River Cottage). It's a lovely looking leg ham, so I hope it will tast good. It has 6-7 days in this cider brine .
L: leg in cider brine, and R: weighed down with a bag of rice!
I also bought half a pork belly, a hock and 2 trotters, and I'm salt curing them (mix of salt, brown sugar, pepper and juniper berries (again a River Cottage recipe). The belly will make what I hope will be super tasty streaky bacon, and the hock and trotters will go in lovely winter stews / casseroles to give depth of flavour (and some meat). And all I have to do is drain off the liquid each day for 5 days and rub in new salt mix. Too easy!
And tonight for dinner it's pork ribs!!! Mmmmmmmmmmmmmmmmmmmmmmmm lovely.