[pendy]

Bacon is different, that shouldn't be too dark. I was always taught that pork should be pinkish-grey, with white fat, lamb should be pinkish-brown with white fat, but beef should be a good dark red colour, just like the colour of the wine you cook it with! Tony does great bacon too, and he cuts it off the flitch for you. He makes his own sausages, beef, pork, pork and mustard, and pork and leek with leeks from his own garden. He also makes fabulous potted meat, tongue, and pressed beef - and before you ask, I'm not on a commission!