If my crash course in Smithfields Market History 101 was just a little too intense for you then here is a not too wordy post chock-full of pictures.
Ok, so they’re not, like, amazing brilliantly lit or composed photos, but I took them with my iPhone (yes you can be poor and have an iPhone – just days ago I saw a street cleaner with one). Also, I have NO idea how to arrange them artfully, and after THREE hours of tedious effort I gave up – another steep blog learning curve, or plateau, as I’ve not worked it all out yet.
The picture below just how massive the building is, with the market stretching all the way back – you can just see the tower poking up at the far end.
This is the entrance running perpendicular to the length of the building
Once home, the belly must be butchered into manageable hunks of meat
I ended up with two flitches for bacon, ribs, trimmings for stew, soup and stock, and an irregular flap of belly to be slow cooked.
Then the bacon is cured with salt and spices for a number of days
and then, in lieu of not having a smoker, it is slow roasted for a couple of hours
Things to do with your bacon: Chop into lardons
and make a Leek and bacon pie
Cut a few slices and have a fry up for breakfast, lunch or dinner
Give some to your friends for surviving their first year of Parenthood