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

Re: BACON
 

Welcome to Canada

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;)

Re: BACON
 

Yum, that Cashew & Coconut flavour Dairy Milk sold in Ontario tastes pretty good, and I've not seen it in the UK yet :)

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Pretty sure I saw this in Superstore and Save-On-Foods. Didn't buy it, so who knows, could be a trick Canadian version.

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Wiltshire bacon at the Great Canadian Superstore. (Loblaws)

After a few years you will get to like the streaky stuff, grilled till crispy. :@)

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Yeah, I found that recently. It wasn't a bad imitation of the real thing.

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

Re: BACON
 

Yes, a couple of those new Cadbury ones are nice.:)

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.

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.

Re: BACON
 

From where?

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A pig;)

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I am intrigued to know too..

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Another pig. :D