Canadian bacon is legend but I'm partial to Ayreshire and Wiltshire, too. Can we add Cumberland sausage to complete the meat side of the meal?
Suited, try the bacon from the kiosk outside St Stephens, either smoked or un-smoked are ace. Best bacon I've had for years.
Bollocks! I get my bacon direct from a friends farm, he slaughters the pigs himself and I know full well he doesn't pump any water into it. Next....
Yeah, most of my bacon (and other meats, eggs, etc.) is from a proper local butchers and then from a local farm. I know it's the real deal.
Apparently everyone gets good meat except our resident egg chaser who seems to buy stuff pumped full of water, could it be symptomatic of slightly lowered intelligence levels, which are obvious by the fact he's an egg chaser?
Bacon is made by curing a cut of pork using a brine (salt and water), this is almost always injected into the meat with the except of dry curing, which is rare. You can get the highest quality, hand reared, organic farmed bacon and it will almost always have added salt and water because that's how you prepare bacon. Its a crap cut of meat, that's why its cured.
Doesn't matter what bacon you buy, its all crap meat, that's why that cut is used, its useless for anything else. I don't eat processed meat or red meat (with the expectation of steak on the rarest of occasions), its pretty detrimental to health in anything but the smallest of quantities.
If I am the one cooking it , I choose unsmoked If I'm cooking I usually avoid smoked The next thing that's important is that the rind is either crispy or binned