Almost any part of the pig can end up in sausages. Quality can vary, from cheap, fatty specimens stuffed with pork that has been blasted off the carcasses, to the finest quality pork minced with ...

If you're a fan of all things pig (bacon, ham, sausage, ribs) you've probably never met a pork chop you didn't like — until you got a dry one. The other white meat tends to intimidate novice ...

Twist the ends so that the parcel is very tight like a sausage ... with streaky bacon or cured ham. I have given a recipe for 6-8 but a small piece of pork will do for two people.