Errata on the "Jill Leaving" Incident.

[Sundae]

Originally Posted by Pete Zicato

I finally got curious enough to find out what English bacon is. Wiki, of course, had the answer. English bacon is (generally) smoked and cured pork loin. What we in the US call Canadian bacon (not the deli version) - but may include some fattier bits.

Don't be embarrassed abut being curious, Pete. It's probably just a phase.

Many English people - well, many I know - trim the fat off their bacon. In fact quite a few people I know would NEVER order a bacon cob or baguette for fear of getting fatty bacon - biting into it assuming it's meat and having a flabby piece of undercooked fat attached to rind slap down their chin. RETCH.

My memory of Merkin bacon is that it is threaded with the fat, but crisped enough that it's hard to differentiate. I also remember it as being exceptionally salty.

The above is not meant as a criticim, just a difference. And I've only been to the States twice, so I can't say I've tasted a whole continent of bacon anyway.

My family (who have sampled all three) say Aussie bacon is something else again; far more meaty.