§ 31. Mr. Morganasked the Minister of Agriculture whether he has any statistics showing the total amount of bacon cured in England during 1936 and 1937, respectively, from English and Irish pigs; and how much of this bacon was either tank-cured or dry-salted?
§ Mr. W. S. MorrisonI regret that some of the particulars asked for by my hon. Friend are not available. I have, however, obtained from the Bacon Marketing
| Production of bacon by registered curers* in Great Britain. | |||||||||
| Year. | Origin of Pigs. | Wiltshire style bacon from Great Britain supplies,† | |||||||
| Great Britain. | Northern Ireland. | Eire. | Total. | Tank-cured. | Dry-cured. | Total. | |||
| Cwts. | Cwts. | Cwts. | Cwts. | Cwts. | Cwts. | Cwts. | |||
| 1936 | … | … | 2,323,369 | 49,581 | 20,804 | 2,393,754 | 940,057 | 552,278 | 1,492,335 |
| 1937 | … | … | 1,944,388 | 124,141 | 15,348 | 2,084,077 | 758,130 | 436,987 | 1,195,11,7 |
| * Figures relating to production by unregistered curers are not available. | |||||||||
| † Figures of total production segregated into tank-cured and dry-cured bacon are not available. These figures relate only to that part of the total production which is cured in the Wiltshire style from Great Britain pigs. Corresponding figures for Irish supplies are not available. |