Maynard, Secrets of a Bacon Curer

Fans of Maynard will be delighted to read his further adventures in bacon curing. The last of the traditionally-apprenticed bacon curers, the author regales and inspires his readers with tales of - visits from the health inspectors - his colourful customers and work colleagues - his tips on curing, smoking and selling - the burglaries, bungled deals and triumphs - his growing reputation in the field - travels to learn how to make parma ham and much more.This book is the same addictive concoction of humour, tragedy and plain common sense, told in Maynard's disarmingly frank manner.

Maynard Davies was one of the last apprentice-boy bacon curers, and he was trained in the dying arts of his trade in post-war Staffordshire. Becoming a master bacon curer, he went on to expand his repertoire by travelling to America where he taught the inmates of a large prison how to cure. With a young family, he then set up a small-holding in the Peak District and ran an (eventually) very successful farm, with home-spun smoking, curing and selling direct to the public. Maynard had four daughters and he and his partner Ann lived in north Shropshire where he was regarded as one of the country's leading experts in his field. In order to pass on his expertise as he retired, he wrote up all his practical curing and smoking advice in his full-colour Manual of a Traditional Bacon Curer.  Maynard was hailed by Rick Stein as a 'Food Hero' and he had been on The Food Programme and several television programmes on quality, traditional British food. Maynard published two books about his 'life in bacon', the first part in Maynard, Adventures of a Bacon Curer and the second part in Maynard, Secrets of a Bacon Curer.