Jasper is back and he’s on the warpath. That evil institution known as the EU is proposing to ban the use of saltpetre in the preparation of organic cured products, thus ending 3,000 years of traditional food preparation. Jasper is campaigning to stop the ban taking place and has come armed with letters to Catherine Gazzoli, the head of Slow Food, and HRH The Prince of Wales. Jasper came to see us at the Damson Dene Hotel where, at a Slow Food dinner, we tasted the cured meats which he had prepared using one our our Saddleback pigs three weeks before. All the preparations used saltpetre, which is an essential part of the curing process of meats. If saltpetre is banned in the curing of organic meat, that will be the end of organic bacon- which will leave us with products such as “Danepack”, which aren’t really bacon at all.
Jasper has been an inspiration to us all and has our full support in his campaign.
The picture below is of an apple and blackberry pie, which Margaret prepared for our dinner, with a pastry “snail”, made by our daughter Joanna.