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Until speedier transportation and the extension of refrigeration to country areas made it possible to use greater quantities of the factory-cured product, home-cured bacon was an important item of the farm dietary in many countries, and the killing of the pigs and the curing of bacon for home use was an annual event of some prominence in the farming calendar. Even today, the Department of Agriculture receives many requests for advice on bacon-curing on the farm, as a few well-cured hams and sides provide a reserve of tasty, quickly-prepared meals and an insurance against embarrassment when a number of unexpected guests have to be fed at short notice.
Mallett, J. A.
"Bacon curing on the farm,"
Journal of the Department of Agriculture, Western Australia, Series 3: Vol. 7:
5, Article 11.
Available at: https://library.dpird.wa.gov.au/journal_agriculture3/vol7/iss5/11