Streaky bacon

The following letter to the editor of the Financial Times of 28 April 2007 was headed “US rashers fall short of the Brit packs.”

“Sir, [the reason] American bacon 'tastes like packaging, not so much cooked as incinerated'...is due chiefly to Americans’ preference for streaky bacon, cut from the pig’s belly, over back bacon, which is much meatier and the preferred variety on the other side of the Atlantic.

“In addition to being markedly less flavourful than back bacon, streaky bacon is also more easily burnt due to its very high fat content.

“When cooked properly, however, American bacon can be quite tasty even if it never quite matches the profound splendour of its British counterpart.”

Wow. Someone is massively and painfully deluded.

Well, whatever. But I'll tell you, I'd give suitable parts of my body, fortune or sacred honour to be able, every oncet in a while, to get some good Brit rashers... There's absolutely nothing like 'em.

Geo

PS. Not to mention how super it would be to get hold of a proper banger or two every oncet in a while, either.

Have you tried British Accents in Long Grove? (And I think they have a website, too.) They carry a lot of frozen British meat products, and you might find your British bacon there. It's worth a try.

Irish bacon and bangers can both be had at the Celtic Knot in Evanston. For do it yourself there's Winstons' over by Midway; I've had good luck with their bacon their bangers are a bit uneven in size which makes them less desirable for restaruants but quite tasty with mash and some HP.