You get some nice bacon at borough Market but is a nit pricey compared to supermarket stuff.
As for the rug muncher thing a friend of mine who is one is partial to it but she recons some ain’t.
switchlogic:
Coffeeholic:
Why do vegetarians always want their food to be meat product shaped? Vegetarian sausages, vegetarian burgers, vegetarian cutlets?Because they are shapes that work! Can’t see a vegetarian pyramid, rectangle or octagon working myself. Couldn’t have a sphere lest someone suggests it’s copying a scotch egg
I can at The Fat Duck nut roast jubblies with a seaweed and cinnamon jus. Right up Heston’s street.
If God hadn’t meant for us to eat animals, he wouldn’t have made them out of meat.
Hombre:
Ive tried dry cured, the cheap stuff and the expensive stuff and its all the same.
The ‘proper’ home/dry cured bacon dosn’t come with a label on it!!, you need to find someone that still cures it in the ‘old’ traditional way, & smoked with oak, apple or cherry wood don’t suppose there are too many that cure their own now.
Most of it these days is supply & demand, modern ways & methods & it just dose not taste the same 
schrodingers cat:
If God hadn’t meant for us to eat animals, he wouldn’t have made them out of meat.
We have canine teeth…for cutting & eating meat, & molars for grinding/chewing it to aid digestion, all this talk about meat is making me hungry now, sausage & bacon & onion buttie in the pan 
FYI
Cheaper bacon has water injected into it to make it heavier. That white froth is the water.
More pricey stuff doesn’t do that,and it fries better…even to a crisp.
I find the ‘wet’ bacon tastes fine, but I like it very crispy normally so I tend to
get the dryer stuff.
I guess it’s all down to personal preference.
I dont know what would be classed as expensive bacon in the UK, but yesterday my wife bought 6 good thick slices of “bog standard” bacon in the local Mercadona supermarket which cost 2 euros - about 6.50/kg.
When placed in the pan the only stuff that came out was fat, no water, white scummy crap or anything else. And it was delicious, as usual.
I think the poor old British bacon consumer is getting thoroughly shafted by both the supermarkets and the “bacon” producers.
Hombre:
I think the poor old British bacon consumer is getting thoroughly shafted by both the supermarkets and the “bacon” producers.
Quite right Hombre.
In fact,from 2014, bacon producers must print the water content on the pack. Why it takes
so long I don’t know,nonsense really!
Hombre:
I dont know what would be classed as expensive bacon in the UK, but yesterday my wife bought 6 good thick slices of “bog standard” bacon in the local Mercadona supermarket which cost 2 euros - about 6.50/kg.When placed in the pan the only stuff that came out was fat, no water, white scummy crap or anything else. And it was delicious, as usual.
I think the poor old British bacon consumer is getting thoroughly shafted by both the supermarkets and the “bacon” producers.
Maybe, or maybe supermarkets and producers just make stuff that sells. I, along with lots of others obviously, love the cheapo water filled bacon. Don’t ask me why, I just do. Outside the UK the only time I’ve encountered bacon it’s been horrible crispy rubbish. Doesn’t mean I think they are being ripped off, it’s just how particular countries like things.
Coffeeholic:
‘…Why do vegetarians always want their food to be meat product shaped? … vegetarians should have their processed food crafted to be … bell pepper shaped …’
Or bell end shaped.
switchlogic:
Hombre:
I dont know what would be classed as expensive bacon in the UK, but yesterday my wife bought 6 good thick slices of “bog standard” bacon in the local Mercadona supermarket which cost 2 euros - about 6.50/kg.When placed in the pan the only stuff that came out was fat, no water, white scummy crap or anything else. And it was delicious, as usual.
I think the poor old British bacon consumer is getting thoroughly shafted by both the supermarkets and the “bacon” producers.
Maybe, or maybe supermarkets and producers just make stuff that sells. I, along with lots of others obviously, love the cheapo water filled bacon. Don’t ask me why, I just do. Outside the UK the only time I’ve encountered bacon it’s been horrible crispy rubbish. Doesn’t mean I think they are being ripped off, it’s just how particular countries like things.
Maybe you have got used to crap bacon and think that it is normal, shame really because properly produced bacon is to die for. It doesnt have to be crispy either, just have it cut a little thicker and it will remain moist when cooked.
Hombre:
switchlogic:
Hombre:
I dont know what would be classed as expensive bacon in the UK, but yesterday my wife bought 6 good thick slices of “bog standard” bacon in the local Mercadona supermarket which cost 2 euros - about 6.50/kg.When placed in the pan the only stuff that came out was fat, no water, white scummy crap or anything else. And it was delicious, as usual.
I think the poor old British bacon consumer is getting thoroughly shafted by both the supermarkets and the “bacon” producers.
Maybe, or maybe supermarkets and producers just make stuff that sells. I, along with lots of others obviously, love the cheapo water filled bacon. Don’t ask me why, I just do. Outside the UK the only time I’ve encountered bacon it’s been horrible crispy rubbish. Doesn’t mean I think they are being ripped off, it’s just how particular countries like things.
Maybe you have got used to crap bacon and think that it is normal, shame really because properly produced bacon is to die for. It doesnt have to be crispy either, just have it cut a little thicker and it will remain moist when cooked.
I’ve had the bacon you worship, I do travel about a bit you know. I also like a rare steak and thick on the bone pork chops, are you gonna tell me I’m wrong on them too because I haven’t tried the alternative? Believe me I’m totally obsessed with food, I like what I like because I’ve tried everything else. Everybody likes different things, nobody is wrong about their own tastes.
Im not saying that you are wrong, nor that you should eat anything in particular. What I am saying though is that it is a disgrace that a product can be sold as bacon and in actual fact not resemble what it purports to be in any way, shape or form.
Well it certainly does resemble it in shape and form, but the taste isn’t to your liking. It’s hardly a disgrace, phone hacking is a disgrace, the slave trade was a disgrace, bacon you don’t like is hardly a disgrace. You seem very angry about bacon for some reason.
i buy all my meat off an x butcher who comes in the pub.the bacon comes in big packs and is superb.no white stuff and not too salty.i think it`s called tulip 
.
works out about half price aswell
whilst where talking about pork,my favourite is belly pork,anyone agree 
Some people like pork sword… But not me! 
commonrail:
whilst where talking about pork,my favourite is belly pork,anyone agree
Oooooooo belly pork, that could lead me to an early but contented early grave.
commonrail:
whilst where talking about pork,my favourite is belly pork,anyone agree
I do, especially when it is slow roasted. I score the skin and give it a good old rub with sea salt, getting it right into the slits. I bang it in an oven going at almost full bore for about half an hour then cover it with a couple of layers of foil, turn the oven right down low and leave it for a few hours. You end up with beautiful crackling and tender juicy pork that you hardly need a knife to cut, you can pull it apart with a fork. I put it in a home made baguette, still slightly warm, with onions, peppers, mustard, garlic mayo and then make a right pig of myself, its seems fitting given that it’s pork.
I’m just doing my shopping order for delivery tomorrow, guess what I’ve just added to the list. 
Coffeeholic:
I’m just doing my shopping order for delivery tomorrow, guess what I’ve just added to the list.
An angiogram 
bigvern1:
Some people like pork sword… But not me!
what about spam javelin