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In an article in The Guardian today, Hugh Fearnley-Whittingstall sings the praises of organic, free-range pork and bacon, and offers some tasty recipes to create from your perfect pigs. He also gives advice to people who want to rear their own pigs, or buy them from local farmers: ‘Perhaps you're curious about rearing your own pigs. I've had pigs for more than 10 years, and if you have the...

The plan was, that from Wednesday to Friday lunchtime, twelve Eigg islanders would learn to butcher a sheep and a pig, to make cuts of meat that you could not only recognise, but eat, and make sausages! MEAT MARATHON Faced with six sheep carcasses and a pig laid out in our deliberately chilled village hall, this training course suddenly felt like a marathon.  QUALITY TIME The lambs...