billybigrig:
Coffeeholic:
I’m just doing my shopping order for delivery tomorrow, guess what I’ve just added to the list.
An angiogram
No, they were out of stock. I’ll wing it. 
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.
I’m right there with you Hombre, I’ve never had bacon in the UK that produces the same clear fat that Spanish bacon gives you. The streaky stuff that comes in a yellow and red package (can’t remember the name but begins with an M (Meyer?) and comes from a factory a bit south of Murcia), Thin as hell, and you can make the best fried bread ever with the fat.
i like to save the fat off belly pork for bubble and sqeak
Believe it or not I’ve actually cooked a slab of belly pork in the truck in a frying pan! With very pleasing results.
My friends keep telling me to get my cholesterol checked…
I hate this thread, over here we have Pig Farms everywhere but cannot get a decent bit of Bacon, it’s all stringy and what little meat there is on a rasher is overwhelmed by the fat, even though it’s very fatty you can’t render it down to make decent fried bread, WTF 
Can’t get Gammon or Boiled Bacon either 
commonrail:
whilst where talking about pork,my favourite is belly pork,anyone agree
Belly pork I do like, but like tender loin better 
, don’t like brawn or trotters…Yuk 
my friend has started rearing a few pigs on his back yard,he feeds them stuff that farmed pigs could only dream about.
he had two of them slaughtered just before xmas and i managed to scrounge a bit of bacon that he cured himself.(and a chunk of belly pork).
ive just had 3 rashers on a sandwich....thats how bacon should be.
The only bacon worth eating is Streaky
Sent from my Grillpan using Crusty Bread
commonrail:
‘…talking about pork,my favourite is belly pork,anyone agree…’
I’m with you - and as Homer Simpson classically learns:
'…“(Lisa) I’m going to become a vegetarian.
(Homer) Does that mean you’re not going to eat any pork?
(L) Yes.
(H) Bacon?
(L) Yes Dad.
(H) Ham?
(L) Dad all those meats come from the same animal.
(H) Right Lisa, some wonderful, magical animal…!’
As poached from: thinkexist.com/quotation/lisa-i- … 48178.html
If you like belly pork then you might like to try this recipe, its dead easy to cook in the cab and can be eaten either hot or cold.
Magro con Tomate:
500g belly pork, cubed with some fat left on
1/2 a medium onion chopped
lots of fresh chopped garlic - I use 6 cloves
2 or 3 inches of chorizo sliced
tin chopped plum tomatoes
3 or 4 bay leaves
olive oil (suave will do, no need to use extra virgin for cooking)
salt to taste
Cover the bottom of a saucepan with the oil and heat, add the onions and soften
add the cubed pork and brown
add the chorizo
add tinned tomatoes, chopped garlic and bay leaves and salt to taste
bring to the boil then simmer for 40 minutes or so, if the meat needs a little more tenderising add a little water and simmer again
reduce down to a thickish sauce, about the same as runny custard
Serve and eat with crusty bread.
Happy Keith:
commonrail:
‘…talking about pork,my favourite is belly pork,anyone agree…’I’m with you - and as Homer Simpson classically learns:
'…“(Lisa) I’m going to become a vegetarian.
(Homer) Does that mean you’re not going to eat any pork?
(L) Yes.
(H) Bacon?
(L) Yes Dad.
(H) Ham?
(L) Dad all those meats come from the same animal.
(H) Right Lisa, some wonderful, magical animal…!’
As poached from: thinkexist.com/quotation/lisa-i- … 48178.html
I love that episode and that bit especially. The pig is indeed a wonderful magical animal from and eating point of view. Mmmmmm pig
bonnie lass:
commonrail:
whilst where talking about pork,my favourite is belly pork,anyone agreeBelly pork I do like, but like tender loin better
Not so keen on the trotters but move up the leg a bit and you can’t beat the hock.
Schweinshaxe, a staple on the menu of German truckstops. I’ve sampled them the length and breadth of the country and the best ones have mostly been from around the Bavaria area.
pot noodle anyone …?
heres my mrs modeling one that she got me for christmas … 
bowser:
pot noodle anyone …?heres my mrs modeling one that she got me for christmas …
il have a bacon sandwich flavour.
Coffeeholic:
bonnie lass:
commonrail:
whilst where talking about pork,my favourite is belly pork,anyone agreeBelly pork I do like, but like tender loin better
Not so keen on the trotters but move up the leg a bit and you can’t beat the hock.
Schweinshaxe, a staple on the menu of German truckstops. I’ve sampled them the length and breadth of the country and the best ones have mostly been from around the Bavaria area.
0
Stelze
Lovlyperson:
Coffeeholic:
bonnie lass:
commonrail:
whilst where talking about pork,my favourite is belly pork,anyone agreeBelly pork I do like, but like tender loin better
Not so keen on the trotters but move up the leg a bit and you can’t beat the hock.
Schweinshaxe, a staple on the menu of German truckstops. I’ve sampled them the length and breadth of the country and the best ones have mostly been from around the Bavaria area.
0
Stelze
Yeah, I know. But you Austrians have loads of German words that are different to normal German. I want Spätzle with my Schweinshaxe and you lot want to give me Nockerl with my Stelzel. It gets worse if I fancy a bit of Blumenkohl with it and the waitress is insisting I have Karfiol. It’s very difficult nicht wahr? Sorry I mean, it’s very difficult gell?
Also, how are you supposed to negotiate with an Austrian ■■■■■■ when you are asking about die Schlagsahne and she is talking about das Obers? 
Here’s my ex!!
commonrail:
my friend has started rearing a few pigs on his back yard,he feeds them stuff that farmed pigs could only dream about.
he had two of them slaughtered just before xmas and i managed to scrounge a bit of bacon that he cured himself.(and a chunk of belly pork).
ive just had 3 rashers on a sandwich....thats how bacon should be.
I bet it tasted realy good too , few & far between are the people keeping pigs at the bottom of the garden like they used to years ago, by where I am the old pig sty’s are still around in many of the gardens but sadley empty, modern day living now & too many rules & regs nobody bothers now, pity 
Coffeeholic:
‘… Schweinshaxe, a staple on the menu of German truckstops…’
A ‘must have’ menu item at the Hofbrauhaus, Munich.
This menu categorically dismisses vegetarians: See their Sausage and ‘Haus’ Specialities & drool!
hofbraeuhaus.de/de/00/speise … ard_en.pdf
Oktoberfest 2012 anyone 
bonnie lass:
commonrail:
my friend has started rearing a few pigs on his back yard,he feeds them stuff that farmed pigs could only dream about.
he had two of them slaughtered just before xmas and i managed to scrounge a bit of bacon that he cured himself.(and a chunk of belly pork).
ive just had 3 rashers on a sandwich....thats how bacon should be.I bet it tasted realy good too
my grandad had a large brick built stye at the bottom of his garden,when meat was rationed during the war,the ministry would take his pigs in exchange for a very good price
modern houses are all crammed in as tight a space as possible,which does`nt leave much room for farm annimals