What a fascinating article, I'd love to try all those products but,alas, I doubt they'll make their way down under.

Current location (optional) torquay, australia

I cannot get gammon, I miss it dreadfully

Years at KBGS e.g. 1958-1964 (optional) 1958-61

Current location (optional) Blue Mountains, Australia via Haworth

"In 1964, he began work as an apprentice at Jack Scaife’s butchers, in Keighley market."

As featured in Yorkshire Post

Great article but - how can one have a pork content of 105%?

Current location (optional) torquay, australia

Not 105% but water up to 70%

"pork is naturally made up of 35 per cent water, and saline injections can increase this to 65-70 per cent"

This is to John , who misses Gammon so much . A nearby farmer has his own butchery and kills his own free range beef, lamb and pigs . The pigs are Saddlebacks and tasty . Do you want me to enquire if he does gammon . I am pretty sure he would be prepared to have a go .Posted in ice they would arrive in good order next day from here in Tasmania

Years at KBGS e.g. 1958-1964 (optional) 43-46

Current location (optional) Tasmania