Pickled Belly Pork

Pickling (or sousing) pork went hand in hand with pig killing and for centuries it was one of the staple meats in every country household.

Autumn was the time for killing the pig. The sides and hams were salted down to provide supplies of bacon through the winter. Most of the other bits — trotters, ears, cheeks and so on — were put into a tub of brine and soused. Although brine was the most common ‘sousing drink’, some better-off households also used verjuice and wine or ale with spices. The pork was ready for Christmas, when it was part of good ‘husbandly fare’.

Today’s pickled pork is very different, but it is one of the easiest and most successful kinds of pickled meats you can produce at home. Any cut can be used, but belly is one of the best bets. Do the pickling in an earthenware crock, a plastic bucket or pedal bin. It is important to clean this thoroughly with hot water and washing soda before starting.