Thread: Really strong flavoured bacon

I read somewhere that feeding on acorns can make the flesh bitter also. Got any oak trees? My brother was a butcher. Big thing with home kill pig was always bone taint. Its not just about how cool the hanging place was but how quickly you get the carcass cool right through. Heat from singeing? Dunno about that, never done it. Always scalded and scraped which is plenty hot but very fast done properly.