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Does everyone else just have rubbish supermarkets? Granted their own brand pre packaged bacon is less than spectacular but my local one has suppliers from decent butchers and the stuff from the butcher counter is pretty good too.
also generally unsmoked (too salty otherwise) unless it's being used as an ingredient in a dish and then smoked is likely to be better.
Thanks to this thread it’s not Saturday but I’ve just enjoyed a smoked bacon sandwich with brown sauce and a large pot of strong coffee.
Simple things bringing small pleasures to life during these times.
To balance out that nasty propaganda up there ^, Cambridgeshire piggies/escape Committee running free a couple of days ago. AKA 'bacon lucky dip':
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[i]To balance out that nasty propaganda [/i]moronic post[i] up there[/i]
I discovered a maple cured bacon in Lidls, best I've tasted and it's not one of those "fanciest" "poncy" or "bestest of the best" ranges either. Got no preference over smoked or unsmoked really though.
Unsmoked dry cured for a butty.
Only use smoked as lardons for chicken cacciatore as cant be doing with that thin stuff the Italians use.