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EXOTEC Posts: 3,327
1/4/14 3:02 P

Thank you for that link! I have a better idea now...

As usual, the comments following the blog were at least as, if not more, informative than the primary discussion.
Someone mentioned hog jowl... I remember seeing this in our local independent grocery. Now I'm thinking about what I might accomplish with that! Looks a lot like our "streaky" to me, even though it comes from a different spot.

Bacon *is* a food group! LOL
I still prefer our "streaky" rashers, tho. If I want that exceptionally lean stuff, I get Canadian or pancetta. Don't know how you'd crumble either one into salad or recipes, tho.

EELPIE Posts: 2,700
1/4/14 2:10 P

EXOTEC Posts: 3,327
1/4/14 1:57 P

Now I'm finally curious enough to ask.
Recipes from the UK typically amend our ingredients to say "streaky bacon", which is evidently what we just call "bacon."
Now I'd like to know what bacon is like there? Clearly it's not semi-equal stripes of lean and fat. So, is it all fat? lard? Or is it more like what we call "Canadian Bacon" here, which is mostly lean meat?

This is hardly a crucial issue!
But I do wonder -?-

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