In the early/mid-twentieth century meat was more of a luxury than it is today. Food scares, health concerns and the rise of supermarkets have decimated the meat trade.

Taken from interviews with 18 people, including Mr Jones whose weather-boarded Wood Street shop is preserved today, Pig’s Head and Pease Pudding tells the story of eating to live, in an age rather different from the early 21st century.

1985

38pp

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