§ Sir R. Glyn
asked the Minister of Food whether steps can now be taken to permit 328W bacon curers to use the methods and ingredients that were usual before the war, so as to ensure that bacon is of a keeping quality at least equal to that of Danish cured bacon.
§ Dr. Summerskill
The only change prescribed in the methods and ingredients used by bacon curers as compared with pre-war is the requirement that the bacon should be delivered to the wholesaler for smoking two weeks after the slaughter of the pig. This is necessary in order to plan the distribution of the ration, but I am assured that it has no significant effect upon the keeping quality of the bacon.