How is rare breed pork and bacon different to other kinds?
The animal is slower to mature and has a slightly thicker layer of fat. This makes the meat much more succulent and tender and produces crackling to die for. The meat is slightly darker than pork you would buy in the supermarket but it will not shrink to the same degree or produce the white scum that often oozes out of the meat from intensively farmed pork and bacon, which is pumped full of water to compensate for the lack of fat. This high water content steams the meat rather than cook it and can cause the rubbery texture that we are all to often used to.
