Try salty, spicy or smoked meats, such as seasoned beef steaks, pork loins, ham, sausage or cold cuts.

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Made of pork shoulder, ham, salt and water, all compressed in a can, the processed meat product became popular during World War II.

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The Swiss cheese oozed, the ham was freshly roasted and the pork was rich and moist.

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Some of the stuff was brilliant (crispy chicken skins with liver-infused yogurt dipping sauce, corn soup with bits of pork liver in crispy Iberico ham).

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The iron stove had a cast-iron warmer on the top, and in that warmer would be pork roasts and pork chops and fried chicken, two gallon pots of butter beans with salt pork, navy beans with ham bone, rattlesnake beans glistening with bacon fat, pans of chicken and dressing, macaroni and cheese, cornbread and cathead biscuits, mounds of mashed potatoes and sweet potatoes, skillets of fried green tomatoes.

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Tesco, for example, says that all its fresh pork and sausages are British, as is 95% of its ham and 60% of its bacon.

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