Hi everyone:sausage: Just a little about me. I retired 10 yrs ago after running my own and my fathers butchers business for over 40 yrs. we were a traditional butchers buying animals from local farms and slaughtered at our local abbotoir. Around 10 pigs a week were processed for bacon and ham. We also made sausage from a recipe handed down from a pork butchers next to our shop around 1890. I am now living most of the time in Portugal, and hoping to start to cure and smoke my own bacon and ham, they don't produce bacon like I am used too. I am going to make my own sausage again from my old recipe. I hope to pick a few brains and if anyone would like to pick my brain, I will try to pass some of my knowledge. Thanks Malc.