You're about to listen to a BBC podcast and I'd like to tell you a bit about the

podcast I work on. I'm Dan Clark and I commissioned factual podcasts at the BBC.

It's a massive area but I'd sum it up as stories to help us make sense of the forces shaping the world.

What podcasting does is give us the space and the time to take brilliant BBC journalism

and tell amazing compelling stories that really get behind the headlines.

And what I get really excited about is when we find a way of drawing you into a subject

you might not even have thought you were interested in.

Whether it's investigations, science, tech, politics, culture, true crime, the environment,

you can always discover more with a podcast on BBC Sounds.

This is the BBC.

Hello, you've downloaded a podcast of BBC Radio 4's The Food Program.

Welcome to our world, from cooking to culture, politics to pleasure. We hope you enjoy it.

Listen to that, nothing like the sand of bacon frying in the morning.

And I'm looking at this stuff in the pan at the moment and it's not giving up loads of

gungy water, it's frying beautifully in its own fat.

That's because it's my usual rare breed bacon. Like many cooks,

I'm really happy to be able to get my hands on rare breed pork. I know it tastes different,

it's a million miles away from that dreadful watery nonsense we used to put up with.

And I have some woolly notions about smaller herds of funny-looking creatures being better for me in the planet.

But I really had no more precise picture of what constitutes a rare breed,

and indeed how it gets into my butcher's.

So in this program, I'm going to find out more about rare breeds of British pigs, like the Gloucester Old Spot, the Middle

...