
The Story
The story of bacon is set in the late 1800s and early 1900s when most of the important developments in bacon took place. The plotline takes place in the 2000s with each character referring to a real person and actual events. The theme is a kind of “steampunk” where modern mannerisms, speech, clothes and practices are superimposed on a historical setting. Modern people interact with old historical figures with all the historical and cultural bias that goes with this.
The work is far from complete, but with so many collaborators around the globe, I put this out for review and comment. Chapter 12.3: Finally, is the last chapter to be written but this can only be done from a very special location in the far western regions of China for reasons which will become obvious as you read the work. After completing the outline in 2019 and 2020, it is due for another major edit before I can send it to a professional editor for review and corrections. So, to the curing industry, please fire away with the contributions and corrections.
My sincere thanks to each and every one of you!
Eben van Tonder
Cape Town
2016

Index
- Chapter 01: Once upon a time in Africa
- Chapter 02: Dry Cured Bacon
- Chapter 03: Kolbroek
- Chapter 04: The Shambles
- Chapter 05: Seeds of War
- Chapter 06: Drums of Despair
- Chapter 07: The Greatest Adventure
- Chapter 08: Woodys Bacon
- Chapter 09.00: The Denmark Letters
- Chapter 09.01 – Mild Cured Bacon
- Chapter 09.02 – The Danish Cooperative and Saltpeter
- Chapter 09.03 Minette, the Cape Slaves, the Witels and Nitrogen
- Chapter 09.04 The Saltpeter Letter
- Chapter 09.05 The Polenski Letter
- Chapter 09.06 From the Sea to Turpan
- Chapter 09.07 Lauren Learns the Nitrogen Cycle
- Chapter 09.08 Von Liebig and the Theory of Proteins of Gerard Mulder.
- Chapter 09.09 David Graaff’s Armour – A Tale of Two Legends
- Chapter 10.00: The UK letters
- Chapter 10.01: Lord Lansdowne
- Chapter 10.02 – Sweet Cured Irish and Wiltshire Pork
- Chapter 10.03: American Ice Houses for England: Year-Round Curing
- Chapter 10.04: Ice Cold in Africa
- Chapter 10.05: Ice Cold Revolution
- Chapter 10.06: Harris Bacon – the Gold Standard!
- Chapter 10.07: John Harris Reciprocates!
- Chapter 10.08: Irish Animosity
- Chapter 10.09: The Wiltshire Cut
- Chapter 10.10: Engaged to be Married
- Chapter 10.11: The Salt of the Earth
- Chapter 10.12: The Salt of the Sea
- Chapter 10.13: The Salt of Meat
- Chapter 10.14 Dublin and the Injection of Meat
- Chapter 10.15 The English Pig with links to the Kolbroek and Kunekune
- Chapter 11.00: Letters from New Zealand
- Chapter 12.00: The Union Letters
- Chapter 12.01: The Fathers of Meat Curing
- Chapter 12.02: Fresh Meat Colour vs Cooked Cured Colour
- Chapter 12.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
- Chapter 12.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
- Chapter 12.05: The Preserving Power of Nitrite
- Chapter 12.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite
- Chapter 12.07: The Discovery of Ascorbate
- Chapter 12.08: Erythorbate
- Chapter 12.09: The Curing Reaction
- Chapter 12.10: Meat Curing – A Review
- Chapter 12.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa
- Chapter 13.00: The Best Bacon on Earth
- Chapter 14.00: Woody’s Photos
- Chapter 15.00: Tristan Photos
- Chapter 16.00: Lauren Photos
- Chapter 17.00: Family Photos
- Chapter 18: Roy Oliver
- Chapter 19: The Boers (Our Lives and Wars)
- Chapter 20: Appendix A – JW Kok War Diary


(c) eben van tonder
“Bacon & the Art of Living” in book form
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The Wiltshire Baskerville and Caswell families were since the 1300s landowner neighbors in Yatesbury and Winterbourne Bassett, and ran in high circles, (Sheriff of Wiltshire, Rectors of Witney etc.) They were, I believe, also neighbors in the USA Virginias, owning plantations etc.
About 1760 William Baskerville and his wife Mary Hardy were in Tipperary Ireland, as was the Wiltshire Caswell family. Both families were wealthy and land owners. I think they were a driving force in the export of pigs from Ireland.
Cork was the port where pigs were shipped to Bristol, and then driven through Wiltshire (Calne) toward London. Harris of Calne was established in 1770 by the widow Sarah Harris. It wasn’t until 1848 when George Harris visited New York, that the Wiltshire mild cure was discovered in Schenectady.
I think the Irish Oake business probably obtained the Mild Cure process from the Americans, as did the Harris company, and did not invent the process.
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