Jamie Oliver

Jamie Saves Our Bacon Jamie Saves Our Bacon

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Date Published:
12/12/2008

Can Jamie Oliver do for pigs and pork what he helped do for chickens and eggs? As part of last year's Big Food Fight season, Jamie's Fowl Dinners looked at chicken and egg production, now Jamie is turning his attention to the pig industry for the follow-up, The Great British Food Fight

Britain's pig farmers are going out of business and pork production in the UK is under threat. In this 90-minute programme Jamie aims to find out why and to examine what can be done to support farmers.

Once again, he wants to help consumers make better-informed choices about the food they eat by showing exactly how pigs live and die to put pork, ham and bacon on our plates.

With the help of the industry, from producers to retailers, Jamie follows the production process from birth to slaughter and on to our supermarket shelves. He looks at how pigs have been bred to suit the demand for lean meat and to maximise choice cuts.

He'll be investigating how the greater cost to UK farmers of meeting higher welfare standards has left them open to competition from some mass producers from the EU, who minimise costs, but may have questionable levels of animal welfare compared to British standards.

Jamie also looks at how our food labeling system is leaving customers who want to 'buy British' confused.

And, at a time when we're all feeling the pinch, he'll be cooking cheap, but tasty cuts of pork to feed a family on a budget.

Coming to Channel 4, Thursday, 29th January, 9pm.

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  1. there has been some very intresting comments made on save our bacon i am working on a project and was wondering if it would be possible to have a copy of the documentry which would help me with my project thank you
    Posted by susan carter on 16/10/2009 10:43:25
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  2. I found this show to be really absurd and contradictory. How can people talk about how intelligent pigs are, recognise the traits that should grant them rights, and then watch as Jamie marinates their corpses for their own indulgence? Our taste for their flesh can never justify taking away their life. We still have a long way to go...
    Posted by john on 05/08/2009 13:47:26
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  3. hello regarding JAMIE SAVES OUR BACON, I wanted to know where i could get a copy of the documentary for a project i am working on, please let me know thanks
    Posted by davisjwilliams on 13/07/2009 08:31:46
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  4. Jamie- I have to tell you right from the get go, that the majority of the Food Network's "stars" are lame,....but YOU Jamie, are a total rock star! No one has the enthusiasm and passion as you do, no one gets as excited about simple food ingredients as you do, and I applaud you for preparing dishes that the general public can understand. As a professional chef of 30 years, you keep the culinary passion alive with your viewers, and I thank you. I well end with one last kuddo, custom butchers ARE a dying breed, and we need to support all small and/or specialty food stores that support organic and high quality pork (and beef). I'm a BIG fan in the U.S., and will continue to be. Thanks for everything!! Tom Strohecker
    Posted by Tom Strohecker on 09/06/2009 05:28:06
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  5. Watched Saves Our Bacon on New Zealand TV last night, and even though it didn't pertain to us, the information was relevant, and masterfully portrayed. It may seem fanboyish to say, but Mr Oliver deserves a knighthood for his contribution to British food. Get past his mockney and media savvy and you find a soul absolutely dedicated to improving the health of the nation and it's produce. Wonderful stuff, Jamie
    Posted by NewZealandViewer on 25/02/2009 03:48:29
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  6. I watch Jamie's show and it was such an eye opener for me... my family has already been making the transition to better meat products... we eat less but higher quality. I went to my butchers this afternoon... and they had sold out of pork belly... apparently since Jamie's show the damand has increased drastically! Well done Jamie!
    Posted by Julie on 12/02/2009 13:17:06
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  7. As with some other comments I would also like to know if the shoulder roast bonie in is roated for 2 hours or 6-7 hours?
    Posted by ciaran on 08/02/2009 09:06:35
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  8. I'm a huge fan of HFW. I'm a convert to buying local and eating seasonaly and Hugh's contribution to this campaign can't be rivalled. But I have to say Jamie Saves Our Bacon was the singularly most informative and most importantly EMPOWERING TV programme of it's type. It was crystal clear why I should but British, and particularly as a cash strapped family man how I could eat well and live up to my principles. Great programme, well done!
    Posted by Steven Ginn on 05/02/2009 15:54:42
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  9. As with Mary, i am confused, the shoulder roast bone in that was shown on the TV show said to roast it for 6 to 7 hours and yet the recipes says only 2 hours. can you clear this up for me?
    Posted by Richard on 04/02/2009 18:05:52
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  10. I RUN A SMALL CAFE AND AFTER WATCHING JAMIE I HAVE NOW BEEN TO A LOCAL FAMILY BUTCHER AND ORDERED ALL LOCAL PRODUCE FROM THEM, YES IT'S CHEAPER FOR ME TO GO TO THE WHOLESALERS, BUT I'M NOW GOING TO PROMOTE GREAT BRITISH FOOD FOR THE GREAT BRITISH PUBLIC!!!!! GOOD ON YOU JAMIE, ALSO AS AN EX DINNER LADY I'M ALL FOR CHANGE! BUT TRYING TO FIND POSTERS AND P.O.S IS PROVING DIFFICULT...ANY IDEAS?
    Posted by TASTEBUDS CAFE & TAKEAWAY on 04/02/2009 16:57:56
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  11. I'm an animal lover however I am an animal eater as well. And I really (really) like pigs, I used to help muck out on a pig farm as a child. And so, as pork is my favourite meat, I thought it only right I should watch Jamie save our bacon. But I wasn't prepared for the shocking way we treat these adorable creatures. I can choose to (and do) buy outdoor reared - which I hope will mean I have purchased something that has at least had a shot at comfort in it's short life-span. However how can I buy from any farmer knowing they doc tails and castrate without anaesthetic? I do not think the sight of a piglet so much in pain that it has stopped squealing and just has it's eyes closed and mouth wide open in shock while being castrated will ever leave me - honestly the abattoire scene was less harrowing, at least the poor animal had been 'stunned' before they stuck it with a knife. I hope this programme will help to influence government to introduce new legislation for humane and pain free ways to rear and slaughter our pigs. It really is time for people to understand that meat is a luxury food, you should pay a lot for it (afterall a living creature has died to fill your belly) and we should not expect to eat meat everyday, goodness knows we'd be a healthier lot for that.
    Posted by GBOU on 04/02/2009 15:42:12
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  12. Having just watched your progamme, and reading the below comments, i am delighted that people ar showing a positive response. Since starting uni, i have almost stopped eating meat altogether, as obv there are the price issues and time to cook. How ever i would lke to state that what was shown was actually a still a covered look as to what goes on in these countries in the EU. It is sickening and i would like to thank jamie for making a small step towards opening peoples eyes to the horror that does go on.
    Posted by nicole1212 on 03/02/2009 15:23:09
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  13. Hi chanell 4 and Jamie, Just want to say a big Thank you for opening my eyes to the unjust farming policies of the EU. Really cant believe that here in the uk we are not allowed to use sow stalls (and rightly so) and yet eu countries can import meat using these cruel methods, how the hell can that be right???? We will never again buy eu pork, always english and if it is not stated on the label BRITISH we will not be buying it. Thanks so much for opening our eyes. Your doing a brilliant job. Keep up the good work.
    Posted by tina boggans on 02/02/2009 23:48:38
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  14. i am confused, the shoulder roast bone in that was shown on the TV show said to roast it for 6 to 7 hours and yet the recipes says only 2 hours. can you clear this up for me. i have also spoken to our local butcher about the standards in ireland and he sources his own meats always. i was one of the many people who have been into him asking about the welfare standards and the cut of pork that you mentioned. the power of TV and of people for change
    Posted by Mary from Limerick on 02/02/2009 14:43:59
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  15. Well done Jamie! Meat is the one area that we have never compromised on with regard to quality. Our local butcher is no more expensive than the supermarket (and the quality is far better). If you are a regular customer they normally look after you anyway. His brace of pheasants are actually cheaper than the supermarket and they are locally caught. Most families buy meat at the supermarkets because they find it easier and don't even realise that they are probably paying more for inferior produce. We stopped buying pork chops a few years ago because they were always dry and bland. We now buy shoulder or belly pork joints & drain off the fat and the flavour is beautiful and the meat tender. Jamie has a hard job to educate families into supporting our farmers before the industry is gone for good.
    Posted by Louise on 02/02/2009 13:17:31
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  16. Well done Jamie! I remember my Mum saying how wicked sow crates were when I was a little girl. I am in my forties now and depressed that it has take us so long! However, thank goodness someone is speaking out and someone who actually gets things done!
    Posted by Jenny on 02/02/2009 13:14:30
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  17. Loved the show - always take eveything on board with Jamie's comments. Will be switching to 100% britsh pork & it's products. FAB - Jamie does it again x.
    Posted by Lorraine on 02/02/2009 10:57:16
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  18. I was not fully aware about the awful truth of EU Pork... but now I am I will not be buying it again. I was also not aware of the plight of our British Pig Farmer. I was angry with myself for starting to contribute to TESCO profits recently too forgetting that TESCO puts profit over Animal Welfare. I am so angry that the largest supermarket could be so shortsighted and deliberately ignorant.They are also obvioulsy not ashamed either seeing that they sent nobody to represent them on Jamie's programme. Having watched Hugh FW's recent programme about Tesco's attitude to RSPCA Freedom Food [Chickens]I will be no longer buying anything more than Milk and Bread from them. ANYTHING larger than that will be purchased from Sainsbury or....anywhere else apart from TESCO!! disgusting. The changes they started to make AFTER the Hugh FW programme are too little too late and they are a revolting company. I know it's business and not charity - but you can make a profit and be mindfull at the same time. My little contribution to their wealth will make little difference I know - but I need to sleep at night and will be shopping Britsh Pork and Free Range or Freedom Chicken's at another Supermarket. I will also be encouraging my friends and family to do the same. rant over!
    Posted by Louise from Ipswich on 02/02/2009 09:07:27
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  19. Remember Hughs criticisms of the British red Tractor Logo in his chicken out campaign? Well pork carrying that logo has been raised in sheds with no day light. Under that logo Pigs are kept in stalls with little room to walk around, with little or no bedding to mess and sleep on. For four weeks in each of three pregnancies, sows are kept in the crates (cages) shown in Jamies show. It's a bit better than the Danish sow crates - but it's hardly civilised. PLEASE buy free range pork.
    Posted by Barbara on 01/02/2009 23:06:55
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  20. This programme shocked me, I will no longer buy pork from EU. The programme has made me think what I will be buying in the future and it definately wont ever buy meat again from tesco they want profit before the welfare of the animals. Checked my freezer today and there was a prok joint from Iceland and it was marked Hungry well I couldnt bring myself to eat it so it went in the bin. Thanks for drawing my attention to the treatment of the pigs
    Posted by John on 01/02/2009 22:44:00
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  21. I will be buying only british pork from now on and even the cheaper cuts i never thought how the animals were kept or how its affected our rear breeds but will shop with more care from now on thanks for bringing this to my attension Jamie
    Posted by Avis Hill on 01/02/2009 21:00:35
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  22. Cooking pigs in the same studio as the living pigs? How sick is that? I became vegetarian 10 years ago... this programme only strengthened my view. I get most of my food from Redwoodfood's website (completely vegetarian products).
    Posted by Jeremy on 01/02/2009 19:06:11
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  23. If that is how they treat pigs, i.e. castration without anaesthetic, cutting tails just like cutting a persons finger, then I'd rather the pig industry dosen't exist. It's too inhuman - we should be more advanced than that by now cause we have a conscience (most of us who are privileged to be brought up well anyway).
    Posted by Just1Guy on 01/02/2009 17:18:06
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  24. I was upset to see the following link to British PIG FARMERS....the site is full of Horrific treatment to the pigs reared & bred in the UK ...so what are you going to say and do about our pigs...Jamie??????? Everyone who is coincerned etc please read and respond to the poor pigs in the UK http://www.animalaid.org.uk/h/n/NEWS/pr_factory//2053// pandora
    Posted by pandora on 01/02/2009 16:18:18
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  25. I have really valued the shows about animal welfare and the food we eat. It was shocking to see the castration of piglets with no pain killers on Jamie's programme. I wish we could join a national campaign to push for this to be done humanely as many of us would support this and want to buy ethically. I am very disappointed in Tesco's indifferent attiude to these issues.
    Posted by Gail Carter on 01/02/2009 16:11:42
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  26. I went to the supermarket today for my weekly shop with Jamie and Hugh's shows fresh in my mind, and was pleasantly surprised to see people hovering at the pork section, reading the back of the bacon packages. The Danish bacon was clearly marked on the front, but it was much harder to find/see the British marked bacon unless you were buying the premium bacon. Most of the other pork products were clearly marked as British, or Scottish, which made me feel good about what I was buying (a pork shoulder roast!). Thank you for helping me understand what I am buying. I am originally from North America and would love to see broadcasters there produce/support shows like this. Like Jamie said on his show, people will make good choices when they are informed properly.
    Posted by Pamela on 01/02/2009 15:21:27
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  27. I watched your 'Jamie saves our bacon' last night (Saturday) - fantastic - please keep up the good work Jamie - I am not a farmer but I work in the Agricultural Industry and the gross unfairness of the Animal Welfare Rulings is killing our industry The Supermarkets do not help one jot - patronising their customers with gobbledegook labelling- until now Jamie - I believe your programme came across so strongly - they will pooh pooh it at their peril. I never buy other than English/Tractor/Freedom/Free Range - if I can't understand the label - I put it back or ask an assistant to find out the true origin of the meat - they cannot refuse. The only problem now is that there are so few pig farmers left that the demand will outstrip supply - that of course will be the next excuse the Supermarkets will use.
    Posted by celia cummins on 01/02/2009 12:31:47
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  28. after watching jamie saves our bacon i ran to my fridge to check my pork products i only had some tesco value ham {which i wont be buying again } when i tried to make sense of the labelling i must stay i was perplexed in large letters was uk in slightly smaller letters was this product meets tesco welfare standards but in the tiniest writing of all was product of the eu what puzzles me is how can tesco say it meets their standards when the treatment of these eu pigs is against british law i think the british goverment need to take a serious look at the way our meat is being labelled i mainly shop online and am finding it very difficult to find out what im actually eating and where my food comes from .
    Posted by liz stonebrook on 01/02/2009 01:26:56
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  29. Thank you Jamie for yet another superb programme/campaign. Loved the simple demonstrations of cooking such a great pork belly roast and shoulder roast. I have been presenting my family with roast Pork for about 3 years now, yet was never really into Pork before that as I always thought it dry and bland. But having chosen best jonts from our local Waitrose, and ensuring it was local British Pork, was amazed at how, simply by adding, say, a little thyme and lemon, it became such a tasty joint. pork always seems to go much further than any other joint too and is such good value for money - crackling is a top extra too! Our 9 year old loves crackling and loves Pork as a result, which means we always ensure he has a good Sunday roast with loads of fresh veg and honest british roast tats and parsnips! We had Roast Pork last weekend with our best friends who had never eaten roast Pork before! They loved it and their kids ate it all (and all the veg)! Tonights' programme has inspired me though, to buy my meat from my local butcher rather than supermarket. Shame about the faux pas though, at the end of C4's programme tonight - The Union Jack was upside down! lol! Jamie - you may have just stuffed up your well deserved knighthood!
    Posted by David Pulman on 01/02/2009 01:02:22
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  30. I have watched the programme tonight and quite shocked with the content. The life of a factory farmed pig is just awful and I feel quite sickened by the way these animals have been treated. To see a pig in such distress was very hard to watch. I logged onto this site to see if I can find out more information. Freedom foods etc. But still quite confused about the castration and anaesthetic side of things. Please could you update your site with information on where to buy pork from pigs that have not had this terrible treatment.
    Posted by keith on 01/02/2009 00:48:12
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  31. I can't bring myself to watch the programme even though it is being repeated tonight. Think the work that Jamie Oliver does in making the public aware of the realities of pork production is fantastic though. For those interested the work that CIWF does is also highly commendable. If someone wants to eat meat then that is their perogative of course but I am sure most people would care enough to ensure that the animal has had some sort of life and that the slaughtering is done as quickly and humanely as possible.
    Posted by Helmar on 31/01/2009 22:51:51
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  32. Well done for programme on thursday night. As a farmer i over the past year been increasingly asked about farm production and animal welfare.At last people are showing a greater interest in farm production and animal welfare.Although my farm is small and i realy only cater in grass land i have decided to go into free range hens as ive been asked to sell eggs.Iput this down to your last challenge on chickens,its making a big difference to the farms turnover. Many Thanks and keep the farming thing going well done.
    Posted by Darren Burgess on 31/01/2009 14:35:18
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  33. I was already aware of the danish pig industry and already only ate British pork and bought from my local butcher. But I think its brilliant he is showing the nation what really goes on in the pork industry although it is a shame the horrors of the danish pig industry could not fully be shown. I've bought a shoulder of pork and will be trying it tomorrow! Cant wait! John we need to import as little as possible and rely on other countries as little as possible. Its inevitable as rescourses dwindle there will be wars over resources and then our food supply will be shut off and then we will wish we had supported our local farmers!! Also Jamie wasnt saying "buy local meat yes its more expensive but its local" he was saying "buy local british meat its supporting your country and you can also get CHEAPER cuts"
    Posted by Hannah on 31/01/2009 12:06:17
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  34. Well done Jamie im Probably the youngest to comment but Your show made a Big Point ill always make sure ill but british pork =] Thanks Jamie AND KEEP ON GOING
    Posted by JamiemademePIGHAPPY on 31/01/2009 08:50:13
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  35. Thought you'd all like to know, I double checked with the 'Cornish Pasty Company' (here in Oxford)this morning as to where the pork from their yummy sausage rolls came from, the LOVELY lad behind the counter was 99% certain (but double checked for me anyway) - and yes, BRITISH pork. In fact he was fairly certain that all products were sourced in Cornwall. Huzzah.
    Posted by Fiona McAnaney on 30/01/2009 23:19:03
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  36. This was a brilliant programme, Im discussing it with all my friends & its changed the way I shop now, made me more aware. Thanks jamie
    Posted by sandra eyre on 30/01/2009 21:24:50
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  37. I think jamie made some good points in the program & brought up some reall good issues. But the little piglet having his tail cut off was heart breaking the screams coming from the poor little thing was awful I had to change the chanel & felt physically sick
    Posted by sassyha on 30/01/2009 20:13:06
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  38. Well done Jamie. So pleased that someone has finally put their head above the parapet and said what is actually just common sense. Lets produce our own pork, eat our own pork and know how and where its reared, cared for and slaughtered. More power to your elbow, you cheeky Essex lad!
    Posted by Bill Baker on 30/01/2009 19:43:19
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  39. Well done for this brilliant programme. Yes at times I found it very distressing to watch but we cant ignore reality because it upsets us. I agree with Tracy that the castration scene was distressing but as they said in the UK it's about 10% of pigs that go through this while on the continant it's closer to 90%. Since watching I have already started keeping an eye out for where my food is coming from and was pleased to see when I was shopping today others were doing the same thing with their pork. I was pleased to also see on the wetherspoons website that they said all their sausages were made from brittish pork. I hope other companies follow suit in letting people know where their meat comes from.
    Posted by Sally on 30/01/2009 18:56:26
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  40. In my opinion Jamie did a brilliant job presenting not only the plight of pigs but of pig farmers in general. He held the audiences attention like a pro throughout the programme, and highlighted what is wrong with the system of pig husbandry. I used to breed and raise pigs some 40 years ago. They were kept in airy buildings with masses of hay, which was replaced regularly, and fed ad lib with meal pellets - and an occasional helping of fresh vegetables. I could never quite understand why it was necessary to castrate males (usually when they were about 10 days old) but my dad assured me it had to be done. I never knew of any pig farmer who routinely cut off part of a pig tail. I never did and I cannot see any purpose in doing it whatsoever. My only problem with keeping pigs is that I used to get too much attached to them and they became more like pets than a means of earning a living. I had names for most of them - and the boar and sow - and they brought me much joy seeing them do all sorts of antics. Although I bred pigs for only a couple of years, I never got to grips with the way they were handled when being loaded into a cattle truck; prodded with electric gadgets, kicked on their backsides and generally mistreated. I gave up breeding when it became almost impossible to make a profit. Breeding a litter of, say, 10 pigs and feeding them until they were 16 weeks old and making less than a couple of pounds each just didn't make economic sense to me. I support Jamie wholeheartedly. Stop lopping off pigs tails, if you have to castrate, anaesthetise the area affected, give pigs room to move and have a bit of fun, keep their sty's warm, dry and with lots of hay, pay pig farmers a fair price for their pigs, and for goodness sake buy British. And if supermarkets don't or won't sell it, go to a butchers who does. Pigs liver is cheap to buy, nutricious and dead easy to cook. Cooking time about 30 mins. Preparation time about 5 mins. Here's my recipe for liver and onions: Ingredients - serves two: One large onion. About ?1.00 of liver. Two beef oxo cubes. About a half cup of lard - 2 oz. Slice one large onion into large pieces and fry in a little lard until golden brown. Add two crumbled beef oxo cubes into about a pint of warm water, stir and pour in the pan with the onions. Cut half of the pigs liver into chunks and place in the pan with onions and stock. Cook slowly for about 15 minutes. Remove liver and discard. Cut the remaining liver into thin slices and fry in a separate pan with melted lard for a minute or two until it changes colour. Add this to the onions and stock and simmer for 8-10 mins. Mix one heaped tablespoon of cornflour with a little water until it forms a paste and mix this with the liver and onions to thicken the gravy. Make sure the liver and onion mixture is set to low temperature otherwise the cornflour mixture will coagulate. Serve with fluffy mashed potatoes and mushy peas. Cost for the whole meal for two : About ?3.00 to ?3.50.
    Posted by Brian Wells on 30/01/2009 18:50:31
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  41. This programme was great in that it pointed out Jamie's concerns about pig welfare - but it was too graphic and the "Pig Brother " experiment was ridiculous. We didn't need to see a piglet birth, the semen collection or indeed the slaughter of these animals. I think to have the pigs in the studio must have put them under stress.I don't think it was fair on them. I agree we need to know what happens to animals and that it is better here than in Europe but let's not pretend that all pigs in the UK are treated fairly. Only a minority are truly free-range. Meat production is an industry and by nature has to be efficient and profitable. Unless the companies and consumers who buy meat are prepared to pay more for less efficient but more humane methods, pigs are still going to be captive with very little freedom. That is the reality but well done to Jamie for raising awareness and caring.The programme really should have used less shocking tactics though. You can defend the rights of the pigs to good conditions but remember that the reason they are there is because we want to EAT them not have them as pets. And as they are "more intelligent than dogs" perhaps we should stop eating them. The programme certainly put me off pork.
    Posted by Cathy on 30/01/2009 18:27:55
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  42. A brilliant expose of the horrendous sow stall system. It was shocking to hear that pregnant sows will still spend their first month of pregnancy imprisoned in these tiny cages,even when the ban is enforced. Ban the farrowing crate too. And use anaesthesia for any surgery,or leave the piglets intact.
    Posted by High farm animal welfare on 30/01/2009 18:26:02
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  43. Well done Jamie. Great programme.I really hope last nights programme has made the public more aware of the plight of farm animals.With regards to the battery hen situation. Can i take the oppotunity to remind people to please look at the ingredients lists on products. As most people i speak to are proud of the fact that they buy free reange eggs but when you ask about other products they are still unaware that most general things like cakes and pies also contain battery egg.If you are unsure there is a great list on the RSPCA website of all the companys that only use free range in there products.
    Posted by Sonya on 30/01/2009 17:51:02
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  44. I only saw snippets of the show. However I was shocked and in tears when the piglet was castrated. I didnt watch... the screaming was enough to put me off pork for life. Sad some of you might say, but thats the way I feel. Until producers can do this barbaric act humanly I wont be buying pork again. As for the men who will read this... would you have the snip without anaesthetic??? I thought not....! So why the hell should a week old pig??? Animals we eat have the right to a happy painfree existance just like cats and dogs, etc have. We wouldnt dream of hurting our own pets. We take them to the vets and they have surgery with anaesthetic. We even go gooey and feel sad when animal welfare adverts are on the TV. I think there needs to be some serious rethinking on the whole castration/docking issue. Is it really necessary?? And would we even know if it wasnt done anymore??
    Posted by Tracy77 on 30/01/2009 17:09:38
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  45. Jamie deserves praise for his programme, but I did feel disgusted at the sight of all the Supermarket buyers promising faithfully to stock less popular cuts in future. I'm quite sure they will, but at what margin? I thought it was common knowledge that the plight of British farmers, not just pig farmers, was primarily caused by the supermarkets screwing every last penny out of their suppliers. Supermarkets could single-handedly stop the rot in British farming just by giving them a fair and decent price for their produce, but I doubt very much that they'll do it.
    Posted by JP on 30/01/2009 16:35:05
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  46. I would like to say that i found the program to disterbing. I also think that it should not have been shown. Showing pigs being killed and hurt on TV is not right.
    Posted by H on 30/01/2009 16:01:28
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  47. Ruth - Yes it's barbaric the way some of the pigs are treated, but I somewhat think you missed the point; that's exactly what Jaime was trying to highlight. In addition to the plight of the British Pig Industry, Jaime was showing the way EU countries treat their pigs in terms of docking and castration, he was not saying, lets have a laugh and cut off a pigs tail.
    Posted by David Smith on 30/01/2009 15:54:09
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  48. Having watched "Jamie Saves Our Bacon", I felt intrigued to know where my bacon in my burger came from when eating today in Brewers Fayre, a Whitbread company. Its origin was not listed on the menu or website, and even the manager felt too embarrassed to tell me that noone had the foggiest idea. When a waitress consulted the kitchen for me, she returned with the name "Kuehne & Nagel Ltd"- which is an international logistics company! Come on, Britain, you know what's right!
    Posted by Fran Cornish on 30/01/2009 15:34:38
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  49. If the past most families would eat meat for dinner once a week now they want it every night but they dont want to pay a high price also alot of familes dont realy care what it tastes like after a huge lump of tomatoe sauce ( full of salt and sugar ) anything tastes ok
    Posted by jonathan on 30/01/2009 15:33:42
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  50. Good on him, again. We should be supporting our farmers anyway, but especially during these economic times. Support for British meat will see us stemming or even ending some of the current issues facing loss of money through imports, UK farming industry, and countryside issues.
    Posted by SXM on 30/01/2009 14:47:02
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  51. Good on yer Jamie. Another good fight.I worked on a pig farm after school and loved it.Now older and wiser i realise things were not as humaine as they should have been but we fed them well and cleaned them out well.Castration was the same as now. I checked our Bacon in the fridge last night and its Brisith !!! We will definately be going to our little village butcher from now on and support the Pork Farmers of Britain. Its sad to see them struggle. Proud to be British ! Go Jamie
    Posted by June Spencer on 30/01/2009 14:36:00
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  52. Thanks Jamie for another brilliant programme last night. I rang my butcher this morning and ordered a shoulder of pork, on the bone, looking forward to Sunday Roast this week! I really dont think the supermarkets should be allowed to get away with their deceiptful way of labelling food, and will be double checking anything i buy in future. Its about time the British public stood up for themselves and we showed some solidarity as a nation. Support the British farmers!!
    Posted by Samantha Cornell on 30/01/2009 13:06:05
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  53. sorry but i think last nights programme on pigs, was barbaric, if pets can be given anesthetics then why cant other animals ? the pigs shown on the show, were clearly distressed and in pain and i for one will not be supporting jamie oiver in anything, i know people eat meat, thats their choice, but its barbaric how these animals are treated !!!!!!!
    Posted by Ruth Dunn on 30/01/2009 12:50:03
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  54. Jamie for Prime Minister! Well, at least a knighthood, and Hugh too while you're at it. Thank you Jamie for your unflinching commitment to improve not only the food we eat but animal welfare too. As a nation of supposed animal lovers it is far too easy to lift a slab of meat off the supermarket shelf without giving a thought to the creature which gave its life. I believe that supermarkets should be leading the way. They spend millions on marketing and seducing us to buy their products and hold so much sway over what the nation buys. I wish they would step up and take some responsibility instead of it being about profits. Jamie - you're an inspiration!
    Posted by RS on 30/01/2009 12:25:54
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  55. Well done Channel 4! Jamie's 'Save Our Bacon' programme last night was one of the best things that I have seen in ages - it made a very clever point in a very accessible way. I will definitely be thinking more about where my pork is sourced from - and make more of an effort to buy British. The way that the programme mixed serious issues around animal welfare with recipes and more light hearted issues meant that it kept my attention in a way a straight documentary wouldn't have - and I am sure other viewers felt the same. Good to know C4 still is backon-ing new and innovative TV formats rather than playing it safe. Buy British pork! It's bangering!
    Posted by Alex Morton on 30/01/2009 12:07:59
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  56. I will definately be checking the labels on the pork I buy and definately only be buying british pork to help our british farmers.
    Posted by Lucy Barrett on 30/01/2009 12:01:10
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  57. Congratulations to Jamie and Channel 4 for highlighting this issue. For the last 15 years i have only ever brought British meat as i regard it as the best in the world. I think it is utterly shameful that certain establishments in this country ie Scotland yard and the House of Lords do not excusively buy British meat. Does this not send out a message to UK farmers that they will not be supported in their own country?? Long may this campaign continue...Buy British Meat !!!!!!
    Posted by GTM on 30/01/2009 11:06:16
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  58. Again what a great, informative show! It makes me want to rush out to the butchers and buy that pork.........it just looked so tasty! I did not find the demise of the piggy in any way offensive...we need to know how our food gets to us, this is imporant for kids too! Im an ex country girl working in London and kids here are very ignorant about food, living off fried corner shop chicken, yuk! Support our british farmers and stop buying tht imported muck!
    Posted by Pammybgd on 30/01/2009 10:43:11
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  59. I watched 'Jamie Save our Bacon' last night and have never paid any attention to what quality of meat I buy at the supermarket, until now !!!! Today I did my weekly shop at Sainsbury's and made sure that all the gammon, bacon and other meat that I bought was from Britain. I will continue to do this from now on. Great show, informative and good recipes
    Posted by salrobo on 30/01/2009 10:39:33
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  60. I have to say I found this program fairly xenophobic, totally in favour of supporting local produce but I found it too extreme, ferociously opposing buying imported products, if other countries adopted the same policy, we would have no export business !
    Posted by John on 30/01/2009 10:34:58
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  61. brill program and at long last someone allso points out how uneven the eu is, our government if it sets standards for our farmers in law, they should ban produce from the eu not produced to those same standards i shall deffinatly only be buying british
    Posted by alan h on 30/01/2009 07:14:05
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  62. Well Done to Jamie Oliver for all he is doing to highlight the cruelty to pigs (and chickens) are suffering just for our stomachs. Hopefully the programme will shock people's consciences and we will be able to ban castration without anaesthetic/analgesic and sow pens and cutting off tails. Jamie is doing a brilliant job.Carry on the good work.
    Posted by Ann Knowles on 30/01/2009 06:39:25
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  63. Thank you Jamie for a wonderfully informative programme but I don't think I heard or saw any mention of the Soil Association logo when you were telling people what to look for in order to support the highest welfare standards. Was there a reason for this, as I believe you are a supporter?
    Posted by Tricia Scott on 30/01/2009 00:17:50
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  64. Jamie has out done him self on this show but i am not completly happy with this show i understand that the britsh public want to know about their pork but to watch a pig be slaughtered and cercumsied was quiet unpleasant. as it was quiet graphical. Otherwise i am pleased that he has put his point across about buying britsh meat. I enjoyed watching this show and i hope there is more to follow as Jamie oliver is willing us the True British public about our food and how to save it. Well done
    Posted by Simon Tricker on 29/01/2009 23:45:28
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  65. great show will be going to local farms for are sunday pork no more supermarkets for chicken or pork.We cant believe that a britan as well developed as we are had the good sense to make sowpens illegal for BRITISH farmers and to our disgust tonight we found out we are most likely buying pork that has sufferd the same fate,and to add insult to injury this also seems to be putting the most honest and oldest industry in briton out to pasture, well i,m ashamed of what we as a nation have become SUPERMARKET ZOMBIES.
    Posted by john rowland on 29/01/2009 23:30:47
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  66. Jamie. Well done on a compelling show. I, like many others i'm sure, trotted to my freezer during an ad break to find, sure enough, the pork in there is danish loin....damn! Please know that i'll be off first thing in the morning to buy a shoulder of pork (if they are not completely sold out everywhere). Not only will I be proud to by buying british, but it looked FANTASTIC when you served it. We have been trying to buy British, but agree the most labeling is terrible and does not really aid you in any way. If your show works, i hope that it will not only help our farmers, but may even bring back a few of our missing butchers shops. I support this campaign and will be buying british...and telling everyone else to do so as well. I note there was no Tesco's representative at the table - very telling! As of last week and Hugh F-W-S's show - I am no longer a tesco's customer and wont be going back til they change their ways. Thanks again for this eye-opening show. Love Fiona and Steve x
    Posted by Fiona McAnaney on 29/01/2009 23:01:25
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  67. thank-you for helping people like me understnd what is happening to the farming industry,and to our animals.and thank you for standing up to the big companies.I haven't bought a chicken from tesco's since I saw you'r last program.Keep up the brilliant work , XXX
    Posted by lesley on 29/01/2009 22:54:35
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  68. WE love brtitish pork but we have given up supermarket pork is fatty and unpleasant. I want to go back to being able to buying shoulders and hands of pork that were great tasting and great quality not the unpleasant fatty product we get now. \i used to cook chinese porks roast jionts and chops but, I seldom use pork these days. I do buy beef and ostrish and lamb from local farms and would do the same with pork but unable to locate them. and i am aware of the problem help me source it and we will buy it direct from the farmers. beleive it jamie most of us want the same as you. meat that is ethically and well produced that tastes good, for a reasonable price. help us find it?
    Posted by irene on 29/01/2009 22:42:42
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  69. Jamie, Every credit to you for promoting the use of british pork. Howver would you please ask the farmers how many of them buy british equipmnet ?? I am sure not many Julie
    Posted by john Warburton on 29/01/2009 22:38:33
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  70. Should the supermarkets pass on at least some of the premium they charge for welfare friendly food to the farmer, more farmers would produce it. The systematic squeezing of farmers margins by the supermarket chains has resulted in farmers being forced to operate low cost operations that are not welfare friendly. Jamie spoke on the BBC this morning about "a few extra pence per rasher". It'll be interesting to see how vocal he is in encouraging Sainsburys et al to ensure that the farmers get this premium and it is not added to their already exorbidant profits. It is the giant supermarket chains that are forcing farmers to cut costs and ultimately out of business. Their PR guru's claim that they support farmers and farming but how much of their products are sourced from outside of the EU, where no welfare standards or traceability exists. Every farmer wants to operate to the highest possible standard and very few expect profits in line with supermarket chains but, an honest days pay for an honest days work maybe.. Over to you Jamie.
    Posted by Richie on 19/01/2009 22:51:30
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  71. I work for a pork manufacturer in the UK and would like to support the campaign for supporting British farmers. the supermarkets demand ever higher quality standards in terms of pig farming and the finished product. We should be proud of our welfare standards which are all audited by BQAP and eat British pork. Keep the pork manufactuers in business as well as the great British public in worthwhile jobs.
    Posted by southwest resident on 14/01/2009 19:05:25
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  72. I totally agree with Jamies support for British pig farmers and their bacon. However although agreeing with the sentiment and wanting to support them I find that buying British bred bacon at a premium price, which I would not begrudge, is often reflected by poor taste often fully of phosphates with the shrinkage and white deposit when cooking, even on so-called "dry cured bacon" which makes it a difficult preferred purchase despite many attempts . A recent purchase of middle bacon from Lidl's supermarket had excellent taste, no water/deposits, and was very good at less than half the price. I am sure there may be a husbandry question but that should only be a factor in choice and not the total reason to buy something.
    Posted by welshcol on 14/01/2009 11:45:03
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  73. JAMIE YOU ARE THE BEST ON THAT SHOW I LOVE YOU
    Posted by nichola frost on 07/01/2009 00:24:45
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