§ 38. Mr. David Jamesasked the Minister of Agriculture, Fisheries and Food to what extent after entry the adoption of European Economic Community regulations will affect the volume of pigmeat cured under the Wiltshire cure process.
§ Mr. Peter MillsUnder the EEC pig meat regulations, the balance between Wiltshire cure and other curing processes will then, as now, be a matter for individual commercial decisions by curers.