Goldfynche
New member
Bacon!
Cured (dry salted) pork. Or so it used to be. Nowadays, in the UK. All we can get from the supermarkets, is thin rashers of pork. Injected and pumped full of brine. Simply because it is simpler and quicker to produce "bacon", that way.
Occasionally. you will come across a Deli, that sells traditionally cured bacon. They usually buy a carcass, and slice it, themselves. If they sell both methods of produced bacon (and they usually have to, to make any profit) There is an EU law that states that all bacon produced by either method must be kept completely and totally apart from each other. That includes work bench's, knives, slicing machines, everything. I was never quite sure why.
Cured (dry salted) pork. Or so it used to be. Nowadays, in the UK. All we can get from the supermarkets, is thin rashers of pork. Injected and pumped full of brine. Simply because it is simpler and quicker to produce "bacon", that way.
Occasionally. you will come across a Deli, that sells traditionally cured bacon. They usually buy a carcass, and slice it, themselves. If they sell both methods of produced bacon (and they usually have to, to make any profit) There is an EU law that states that all bacon produced by either method must be kept completely and totally apart from each other. That includes work bench's, knives, slicing machines, everything. I was never quite sure why.