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Butchers (Bacon Curing)

Volume 524: debated on Saturday 8 May 1954

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asked the Minister of Food if he is aware that under the terms of the Bacon Order, 1953, thousands of small bacon and pork butchers who are capable and deserving of curing bacon will be prevented from doing so in favour of large organisations; and if he will make a statement.

A number of butchers who produced very small quantities of bacon before the war have not been able to do so since rationing began. They will regain their freedom when bacon is derationed this summer.