On Mon, 10 Dec 2012 17:13:46 -0800 (PST), Nancy2
> wrote:

> On Dec 9, 9:49*pm, Sqwertz > wrote:
> > On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote:
> > > When the package is opened, every piece gets cooked. *No more
> > > returning raw bacon to the fridge. *It goes off in days, and then gets
> > > wasted.
> >
> > I just spotted this in the latest issue of "Meat & Poultry". *Just for
> > you, Bryan. *12 ounce packages of bacon in 6-ounce portion packs.
> >
> > http://www.smithfield.com/articles/a...uch-pack-bacon
> >
> > In other bacon news, U.S. refrigerated bacon sales are up 3.75% for a
> > total of $2.51 billion for the year ending June, as compared to the
> > prior year period. *It's not clear wether that was due to increase in
> > retail prices or volume, or both.
> >
> > -sw
>
> It's a result of the drought news scaring folks by saying pork would
> be in short supply and very expensive, all of which really did not
> turn out to be as dire as predicted. Of course, the media running
> rampant with the prediction didn't help any.
>
Aha! Like those good ole toilet paper scares.

The good news is that I bought "good" lean, but not too lean, thick
cut bacon from the butcher case for less than $5.99 a pound a couple
of days ago. I learned the hard way that you don't want thick bacon
to be as lean as you dream about because it turns out to be hard when
you cook it up "crispy".

--
Food is an important part of a balanced diet.