Bacon Bacon Bacon!

[Krieg 14,927]

7 hours ago, CassidyMc said:

Сarbonara pasta

 

NOPE

[snowingagain 5,202]

50 minutes ago, Krieg said:

 

NOPE

Hey, come on, it is basically Italy's take on bacon and eggs.  Though Italians would probably have the vapours if you suggested making it with English bacon.

[Krieg 14,927]

10 minutes ago, snowingagain said:

Hey, come on, it is basically Italy's take on bacon and eggs.  Though Italians would probably have the vapours if you suggested making it with English bacon.

 

I see what you did there.  But yes, Guanciale is not bacon.  Guanciale is made with cheeks and it is mostly fat.

 

P.S. Pancetta would be Italian bacon.

[CincyInDE 3,240]

also, guanciale is not smoked, correct?

 

[almafreya 60]

American pancakes with slices of banana, drizzled with maple syrup and topped with extra crispy bacon was my preference.

 

I'm don't eat animals anymore so haven't had bacon for a while, but the smell always gets my mouth watering.

[wien4ever 446]

bacon with a little maple syrup drizzled on it at the last seconds of frying it... it's da bomb!

[snowingagain 5,202]

From Otto.

 

 

[Anna66 2,673]

3 hours ago, snowingagain said:

From Otto.

 

 

 

😂

[scook17 247]

On 1/27/2022, 12:37:43, Acton said:

They are now back. Here is the link. They only produce bacon, smoked and unsmoked.

 

https://www.britishbacon.de/collections/british-bacon

 

You can buy 1KG of bacon for 45 Euros and 2KG for 80 Euros. That's how many rashers???

Anyone tried this company?

 

They say on the site

"How Has Brexit Affected the Bacon Industry?

Brexit has had a significant impact on the British bacon industry and its availability in Germany. Strict regulations on importing and exporting food, and particularly raw meats, have resulted in an almost complete stop of transborder bacon trade between the continent and the UK. In Britain, this is problematic as vast amounts of supermarket bacon are actually produced in the Netherlands and Denmark (hence the common term “Danish bacon”) and can now no longer be imported. In return, retailers in Germany can no longer import bacon from Britain, and even private citizens travelling from the UK to Germany are no longer allowed to carry their own, personal supply of fresh meat products."

Got stopped once at Heathrow, a long time before brexit, because I bought Hovis Granary Bread, Utterly Butterly and several packs of bacon. Apparently the bacon looked like explosives, so they had to check. After the 'no liquids' rule came in they even stole my unopened butter on a later trip! I then discovered the Irish butter they sell here. Actually very nice.

As 'English' bacon is actually from Denmark, and the Netherlands (apparently), is there not a Danish or shop from Holland which sells it?

[JG52 1,019]

Why bother with Brexit restrictions when you can order delicious Irish bacon and have it delivered in a few days?  I bought two times from All Ireland Foods, specifically the Staffords dry cured rashers, based on a recommendation by @murphaph.  Yummy!

 

https://allirelandfoods.ie/product/dry-cured-rashers/

[murphaph 9,652]

18 hours ago, scook17 said:

As 'English' bacon is actually from Denmark, and the Netherlands (apparently), is there not a Danish or shop from Holland which sells it?

English style bacon is just a particular cut. The pigs are obviously no different. The UK market is big enough that Royal Crown are happy to cut the bacon to the supermarket's specification. It's not that Danish people eat that cut as well. I don't think they do. At one time however you could buy Englischer Art bacon from Tulip in Real. I haven't seen this product in ages though and Real is history too. As JG says, you can order it from Ireland and it will arrive very cold in about 24 hours via UPS overnight delivery. I think this is currently the most cost effective way to get that sort of bacon in Germany. You can also try some white pudding which is a very Irish thing ;-) A lot of people that don't like black pudding like white pudding. I like both lol.

[scook17 247]

18 hours ago, murphaph said:

English style bacon is just a particular cut. The pigs are obviously no different. The UK market is big enough that Royal Crown are happy to cut the bacon to the supermarket's specification. It's not that Danish people eat that cut as well. I don't think they do. At one time however you could buy Englischer Art bacon from Tulip in Real. I haven't seen this product in ages though and Real is history too. As JG says, you can order it from Ireland and it will arrive very cold in about 24 hours via UPS overnight delivery. I think this is currently the most cost effective way to get that sort of bacon in Germany. You can also try some white pudding which is a very Irish thing ;-) A lot of people that don't like black pudding like white pudding. I like both lol.

 

Thanks for the link. I will order some stuff and try.

Is white pudding the same the Bavarian white sausages, or perhaps the alternative very thick white sausage that you cut into slices? I kind of remember that as a kid.

[murphaph 9,652]

White pudding is basically black pudding without the blood AFAIK. They are spiced a little differently too, so have a different perhaps a slightly milder taste than black pudding. It has the consistency of black pudding though. It's not like Weißwurst and is not boiled, it's fried in slices just like black pudding. It's more like the "thick white sausage" that you remember I think. Definitely worth ordering one if you are getting bacon anyway. It's inexpensive stuff.

[Anna66 2,673]

I have seen English bacon available in Kaufland and Rewe. As said above is just the cut.

 

https://www.tulip.de/produkte/bacon/bacon-englische-art/

[slammer 878]

21 hours ago, Anna66 said:

I have seen English bacon available in Kaufland and Rewe. As said above is just the cut.

 

https://www.tulip.de/produkte/bacon/bacon-englische-art/

It´s bacon, just not as we know it. Has anybody tried making their own bacon? It´s easy enough.

I generally take a slab of pork containing the back and belly, then debone it (that is where you get your ribs from) Then there are two methods to curing, either dry or wet. Some people say that dry curing is best, but I prefer wet curing in a Saurkraut Topf, then after three weeks in the brine smoke it, in a smoker (have to mention that because somebody will try to set it alight) Or alternative, ask your local butcher to make englisch bacon. Ours does. Nice thick sliced, smoky bacon with egg and bean and HP sauce.

[Acton 1,538]

The same guy who told us to make our own Haggis! Are you a butcher, slammer?

[tor 16,892]