BACON
Apr 18th 2014, 3:32 pm
#1
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BACON
What is with the bacon over here!!! Looking for unsmoked back bacon and cant locate any decent in canada. Thought I had finally found some and bought in bulk. Cost me $30 from a butchers. Turns out it has no taste and tastes like pork loin chops. Lol
Apr 18th 2014, 3:35 pm
#2
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Re: BACON
Welcome to Canada
Apr 18th 2014, 3:39 pm
#3
Lost in BE Cyberspace
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Re: BACON
Do I detect one less immigrant or worker gonna be moving back to the UK due to the crapness of Canadian bacon?
Have you discovered the cheese prices yet or the availability of Robinsons squash? Don't get fooled by the Cadburys chocolate its not the same
Have you discovered the cheese prices yet or the availability of Robinsons squash? Don't get fooled by the Cadburys chocolate its not the same
Apr 18th 2014, 3:53 pm
#4
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Re: BACON
Apr 18th 2014, 3:54 pm
#5
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Re: BACON
Pretty sure I saw this in Superstore and Save-On-Foods. Didn't buy it, so who knows, could be a trick Canadian version.
Apr 18th 2014, 3:56 pm
#6
Nuther day in paradise.ca
Joined: Aug 2008
Location: Ajax, Ontario
Posts: 7,263
Re: BACON
Wiltshire bacon at the Great Canadian Superstore. (Loblaws)
After a few years you will get to like the streaky stuff, grilled till crispy. :@)
After a few years you will get to like the streaky stuff, grilled till crispy. :@)
Apr 18th 2014, 4:25 pm
#7
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Apr 18th 2014, 4:32 pm
#8
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Re: BACON
Canada
An individual piece of bacon is a 'slice' or 'strip'. In Canada:
The term bacon on its own or, more specifically, side bacon[40] typically refers to bacon from the pig's belly.
Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin;[40] this is called 'Canadian bacon' in the United States.
Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).[40]
United Kingdom and Ireland
Grilled[4] or fried bacon are included in the traditional full breakfast. An individual slice of bacon is a 'rasher',[4] or occasionally a 'collop'. Bacon is made in a wide variety of cuts and flavours:
The term bacon on its own suggests the more common back bacon, but can refer to any cut.
Slices from the pork belly (with streaks of meat and fat) are referred to as 'streaky bacon', 'streaky rashers' or 'belly bacon'.[4]
Slices from the back of the pig are referred to as 'back bacon' or 'back rashers', and usually include a streaky bit and a lean oval bit.
Middle cuts with an eye of meat and an extended streaky section are common.
Heavily trimmed back cuts which may consist of just the eye of meat are available.
http://en.wikipedia.org/wiki/Bacon#Canada
An individual piece of bacon is a 'slice' or 'strip'. In Canada:
The term bacon on its own or, more specifically, side bacon[40] typically refers to bacon from the pig's belly.
Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin;[40] this is called 'Canadian bacon' in the United States.
Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).[40]
United Kingdom and Ireland
Grilled[4] or fried bacon are included in the traditional full breakfast. An individual slice of bacon is a 'rasher',[4] or occasionally a 'collop'. Bacon is made in a wide variety of cuts and flavours:
The term bacon on its own suggests the more common back bacon, but can refer to any cut.
Slices from the pork belly (with streaks of meat and fat) are referred to as 'streaky bacon', 'streaky rashers' or 'belly bacon'.[4]
Slices from the back of the pig are referred to as 'back bacon' or 'back rashers', and usually include a streaky bit and a lean oval bit.
Middle cuts with an eye of meat and an extended streaky section are common.
Heavily trimmed back cuts which may consist of just the eye of meat are available.
http://en.wikipedia.org/wiki/Bacon#Canada
Apr 18th 2014, 4:47 pm
#9
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Apr 18th 2014, 4:49 pm
#10
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Re: BACON
For folks on Vancouver Island, there's a Scottish butcher's shop in Nanaimo that has pretty good bacon but the best ever is the Black Forest bacon from Tannadice Farms in the Comox Valley. It's served with huge orange-yolked free range eggs at the Crown Isle Golf and Country Club in Comox - you don't need to be a member to eat there and it's well worth trying the breakfast menu if you're ever up that way.
Apr 18th 2014, 5:22 pm
#11
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Posts: 20,185
Re: BACON
If you don't like the bacon here then move.
I'd suggest Vancouver as we have access to lots of nice bacon from Danish double smoked to unsmoked proper back bacon.
I'd suggest Vancouver as we have access to lots of nice bacon from Danish double smoked to unsmoked proper back bacon.
Apr 18th 2014, 6:29 pm
#13
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Apr 18th 2014, 10:32 pm
#15
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