Once again, he wants to help consumers make better-informed choices about the food they eat by showing exactly how pigs live and die to put pork, ham and bacon on our plates. With the help of the industry, from producers to retailers, Jamie follows the production process from birth to slaughter and on to our supermarket shelves. He looks at how pigs have been bred to suit the demand for lean meat and to maximise choice cuts. He'll be investigating how the greater cost to UK farmers of meeting higher welfare standards has left them open to competition from some mass producers from the EU, who minimise costs, but may have questionable levels of animal welfare compared to British standards. Jamie also looks at how our food labeling system is leaving customers who want to 'buy British' confused. And, at a time when we're all feeling the pinch, he'll be cooking cheap, but tasty cuts of pork to feed a family on a budget.