Photograph of two sides of pork hanging from meat hooks: (1) a lean heavy and (2) a fat heavy bacon in the early/mid 20th century.

Photograph of two sides of pork hanging from meat hooks: a lean start bacon and a prime start side of bacon in the early/mid 20th century.

Photograph of two sides of pork hanging from meat hooks: (1) lean sizeable side and (2) prime sizeable side of bacon in the early/mid 20th century.

Photograph of two sides of pork hanging from meat hooks: (1) lean medium and (2) fat side bacon in the early/mid 20th century.

Photograph of two sides of pork, lean sixes and number two sixes bacon hanging from meat hooks in the early/mid 20th century.

Photograph of a herd of Light Bacon (English) pigs in a pig pen in the early/mid 20th century.

Photograph of a Lincolnshire Curly-Coated pig and according to the accompanying text, 'the bacon pig of Lincolnshire. "Londesborough's Emperor" H.B. No. 805, farrowed January 1908.'

Photograph of the Roscrea Bacon Factory's curing cellar 'showing the pickling pump for forcing the curing pickle into the meat. The sides shown are "Wiltshire" cut and consist of the whole sides. Each 'stack' consists of five pigs or ten sides and the curing lasts about 14 days.' From the mid 20th century Ireland

Photograph of three sides of long, lean bacon ready for rolling and finishing of rolls in the early/mid 20th century.

Photograph of men skinning pigs in a packing-house for Scottish rolled bacon in the early/mid 20th century. The image shows the pig carcasses hanging on one side of the room while men skin other carcasses on the floor.