53 



BACON IN ENGLAND. 



The Commission called upon a number of firms in London and Glasgow who handle 

 Canadian, Irish, Danish and other brands of bacon. Without an exception dealers spoke 

 favourably of Canadian bacon. The finish and shape of the sides of Canadian are satis- 

 factory. In these respects Canadian sides lead others. Both Danish and Irish sides are 

 less carefully scraped and trimmed, and the former carries a bit more waste at either end. 

 The Danish side carries the leg bone dow'n to the hock and knee, while the Canadian is cut 

 higher up. The Danes also leave on as much as the market will stand of the jowl, whereas 

 in Canadian the head is cut off squarely. 



Canadian bacon was claimed to have shown a slight deterioration during the past three 

 years. While supplies were heavy packers were more careful to keep back light and soft 

 sides. The great shortage is leading them to put in many unfinished sides. Ideal weights 

 of sides are 48 to 70 pounds, but much Canadian runs from 42 to 44 pounds per side. These 

 light sides are dubbed 'skin and grief.' The chief complaint expressed was the serious 

 falling off of Canadian supplies. 



A few years ago Canadian bacon established an excellent reputation, and trade was 

 growing satisfactorily. Had the supply kept up it is difficult to estimate the magnitude of 

 the trade that might have been reached even now. One firm that in 1903 was handling 

 from 300 to 900 boxes of Canadian weekly, had dropped, in 1907, to 200 to 400, and in 1909 

 to 117 to 186 boxes per week. Other firms report a similar decrease. The result is that 

 customers have to be supplied with Dutch, Russian, Danish and other makes, and where 

 they get satisfaction in using these they cease to ask for Canadian. Canadian bacon has, 

 therefore, during the past few years lost much ground that would be difficult to regain. 



The quality of Canadian bacon is satisfactory. It is not nor cannot be equal to the 

 Danish, on account of the harder cure that is necessary to keep the meat during the longer 

 journey. In three days after Danish bacon leaves the curing cellar it is ready for the smoke 

 house, and two days later it goes on to the counters of the retailers. Canadian, on the other 

 hand, requires 14 days in transit, and this demands the harder cure. The taste of the British 

 consumer is the same for bacon as for butter. It prefers mildness of flavour. Again the 

 stronger cure of Canadian imparts hardness which is even more objectionable than a little 

 extra salt. Danish bacon cuts on the plate almost like fresh pork, while Canadian has a 

 tendency to break under the knife. This difference that cannot be overcome gives Danish a 

 slight advantage in price, but there is room for both as all do not demand the mild flavour. 

 Canadian curers have, from time to time, endeavoured to overcome the difference and have 

 lost boxes of sides that were undercured. By the use of a light application of borax before 

 shipping, strength of cure has been reduced, and this has its own objectionable features. 

 While Canadian and Danish bacon differ in the degree of cure and other minor features, 

 they are stronger rivals than Irish and Canadian. Irish bacon to a large extent has a field 

 of its own. It enjoys a popularity earned many years ago, and rather than risk loss through 

 undercuring the Irish curer adheres to a fairly strong salting. In a test of disguised samples 

 of Canadian, Irish and Danish bacon selected by an experienced London dealer, the sample 

 which proved to be Danish was unanimously voted to be best, Irish next and Canadian 

 last. Mildness of cure, tenderness and flavour were the qualifications observed. It is 

 claimed, and on good ground, that the tenderness and fine flavour of Danish bacon is, to 

 a large extent, due to the rapid growth of the pigs and the universal use of milk in feeding. 

 English Wiltshire curers know the value of milk in imparting quality, and their buyers have 

 regard to this when selecting hogs throughout the country. 



