Bacon

[RRH]

Does anyone know why it's so hard to buy bacon with rind nowadays?
Fatty bacon seems to have completely disappeared from the shelves.
Not happy.

[anonymous-user]

RRH said:

Does anyone know why it's so hard to buy bacon with rind nowadays?
Fatty bacon seems to have completely disappeared from the shelves.
Not happy.

wrong place but yes completely agree

[Nedzilla]

You can't talk about bacon on a public forum you might offend someone!

[anonymous-user]

Nedzilla said:

You can't talk about bacon on a public forum you might offend someone!

[anonymous-user]

RRH said:

Does anyone know why it's so hard to buy bacon with rind nowadays?
Fatty bacon seems to have completely disappeared from the shelves.
Not happy.

Yet everyone is fat these days...

Look harder.

[TooMany2cvs]

RRH said:

Does anyone know why it's so hard to buy bacon with rind nowadays?
Fatty bacon seems to have completely disappeared from the shelves.
Not happy.

Don't buy industrial bacon from a supermarket, then. Find a good butcher, and buy it from them.

[RRH]

I'm referring to butchers as well as supermarkets

[DonkeyApple]

RRH said:

Does anyone know why it's so hard to buy bacon with rind nowadays?
Fatty bacon seems to have completely disappeared from the shelves.
Not happy.

In essence it is because urban thickos are scared of the white bits, like they are scared of non round tomatoes etc so shops can't sell it as the vast majority of urban society are thickos.

I drive 75 miles outside of London each weekend and one of the priorities when returning is to be bringing enough proper bacon, sausages and cheese back for the week ahead.

[Trabi601]

RRH said:

Does anyone know why it's so hard to buy bacon with rind nowadays?
Fatty bacon seems to have completely disappeared from the shelves.
Not happy.

Do you want fat or rind?

I always end up cutting the rind off, as it's just chewy skin - fine on a pork belly when it turns to crackling, but not fine in a bacon sandwich!

Edited by Trabi601 on Thursday 9th June 19:37

[TooMany2cvs]

RRH said:

I'm referring to butchers as well as supermarkets

I said "good" butchers.

[pc.iow]

TooMany2cvs said:

RRH said:

I'm referring to butchers as well as supermarkets

I said "good" butchers.

His must be real st butchers if they don't offer rind.

[Jasandjules]

Go to a good butcher, they can get you whatever bacon you want.

[can't remember]

Rind on readily available in Uppermill( Saddleworth, Yorkshire. But really its that bit of Yorkshire that us Lancastrians don't mind living in). Expensive, but who cares? It's got rind.

Same butcher does dry cure that doesn't, in any shape or form, shrink in the pan.

[RRH]

The dry cured / maple cured just doesn't taste like bacon should. I'm going to take a trip to Costco tomorrow as apparently they still do fat on rind on bacon.

Have tried several local butchers (yes, good ones) both here and when we're on Anglesey, and none of them do anything that isn't trimmed.

Thanks for the feedback 😀

[hora]

I use a Butcher's in Glossop and one in Chorlton Manchester.

The Glossop one does amazing belly pork but OK bacon. The Chorlton one does amazing bacon.

Tescos nearby does stuff that has white stuff that bubbles out and tastes like cardboard

[CS Garth]

It's the added water that bugs me - I'd don't expect my bacon to shrink by 50 percent.

I started curing my own - it's pretty easy and you can cut it to the requisite thickness not obtainable from your average bacon vendor

[Krikkit]

Not as good as my local butcher, but Tesco's finest bacon is very good. Co-op's standard bacon is also decent (no watery crap), but less flavour than the above.

[Pferdestarke]

Trabi601 said:

Do you want fat or rind?

I always end up cutting the rind off, as it's just chewy skin - fine on a pork belly when it turns to crackling, but not fine in a bacon sandwich!

Edited by Trabi601 on Thursday 9th June 19:37

Correct.

[hora]

CS Garth said:

It's the added water that bugs me - I'd don't expect my bacon to shrink by 50 percent.

I started curing my own - it's pretty easy and you can cut it to the requisite thickness not obtainable from your average bacon vendor

Any meat with added water in ingredients or water in wrap I avoid. To retain the water they need to pump it with other stuff too. Makes you wonder if physiologically does it replicate in us..

[Du1point8]

Pferdestarke said:

Trabi601 said:

Do you want fat or rind?

I always end up cutting the rind off, as it's just chewy skin - fine on a pork belly when it turns to crackling, but not fine in a bacon sandwich!

Edited by Trabi601 on Thursday 9th June 19:37

Correct.

As its a magical animal that turns vegetables into Bacon the pig must not be wasted... I keep the rind on and it gets lovely and crisp like a small piece of crackling in my sandwich.