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Hello. Even from a very early age I had a high regard for

butchers and I think it was my father's fault really because whenever a

substantial piece of meat appeared on our

Sunday table back in the 50s you know a rib of beef a few lamb chops gammon joint that sort of thing he'd

always rub his hands together with with evident pleasure and announce that my mother must have been chatted up by the manager

in our local branch of Dewhurst's.

So even though the butcher himself, with his bloodied apron, heavily brill-cremed hair and ruddy cheeks hardly

seemed in the same league as some of my other mother's idols such as Stuart Granger and

James Mason, I always thought there must be something about his actual work which

set him apart from other tradesmen this sort of work.

John better known as Biffo has been butchering pigs for the last 37 years.

There's not a lot of skilled men on the market there.

...