How is it possible that a country that does beef soooooooo well, can make an utter ass of bacon.
It cannot be that hard to do decent bacon can it?
Look at the example above... 60% fat 40% meat, small and thin - pretty poor by any standards...
This stuff releases a bucket load of fat when cooked - take a look at the amount produced by cooking 5 rashers...
Still - better in the pan than around my waistline...
The bacon you get in diners etc. is dangerous stuff - none of the soft juicy consistency of good old British bacon - no - very dry, thin and 'brittle' bacon is served, which shatters into a thousand deadly shards the second you try to cut it...
Beef good... Bacon bad...
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