Quote:
Originally Posted by Bill Douglas
If I get reincarnated, I want to be the free range pig at your place.
Our bacon tends to be Canadian bacon style. Lean. It could be shoulder bacon I don't know, but I don't buy that streaky bacon that would be pork belly. Also if it's "rindless" it's just a low fat cut of pork that's had the smoke house treatment.
In this country we get a lot of cheap bacon from places unknown  such as Indonesia or thereabouts and it's full of water and preservatives. Plus the poor pig was rasied in a factory on a diet of anti-biotics, growth hormones and palm tree oil by-products. |
i get it. in the States, it's all about the pork belly.
canadian bacon..i'm pretty sure it is from the backstraps..or loin. we call that "ham".