HC Deb 23 May 1938 vol 336 cc838-9
31. Mr. Morgan

asked 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. Morrison

I 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.
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