In article
>,
Nancy2 > wrote:

> On Sep 2, 5:13*am, Miche > wrote:
> > In article >,
> >
> >
> >
> >
> >
> > *Sqwertz > wrote:
> > > International Bacon Day is an "unofficial" food holiday publicized by
> > > by the National Pork Board.
> >
> > > To protest the high price of bacon, don't by any bacon for the next 2
> > > weeks. *And if you have any bacon in the fridge (freezer, half-eaten,
> > > whatever), return it to the store so they will have *negative* sales.
> >
> > > $.28/slice is just way too much to pay for bacon. *They say the prices
> > > are high because it's tomato season. *And farmers cut back on the
> > > heard during the perpetually failing economy. * I think that's a bunch
> > > of bull. *teh economy has sucked fro 11+ years. *And tomato season?
> > > that's never made a significant impact on bacon prices.
> >
> > > Which brings up my original question: *What is "Economy Bacon?". *I
> > > don't see a USDA definition for that item. *But manufacturers and
> > > retails do use the term on the packaging. *The cost of curing bacon in
> > > mass is pretty cheap these days and, so I'm guessing they skipped the
> > > smoking and used liquid smoke in the cure. *But that is still legally
> > > bacon.
> >
> > > It sure looks like pork belly in the picture. *And they show strips,
> > > not "ends and pieces". *So what could justify selling it for half the
> > > cost of real bacon? ($1.69 at Restaurant Depot this month).
> >
> > I hope you never have to pay NZ prices for bacon.

> Don't they raise hogs in NZ?

Yup. But we don't have farm subsidies.

Miche

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