Sqwertz > wrote:

>On Fri, 14 Dec 2012 00:53:33 -0600, Sqwertz wrote:

>> 1/8th is industry standard cut bacon. 16 1-ounce slices to the pound.
>> Thick bacon is 10-12 slices to the pound. Oscar Mayer is even
>> experimenting with a 7-9 slices to the pound bacon ("Super Thick"),
>> but its slightly wider than normal bacon. At least the packages I
>> had.

>Now that I read this again, I was having a brain fart in mathematics
>and bacon geometry. You're right - 1/8th is considered thick cut.
>I've been buying thick cut so long I forgot how thin regular cut bacon
>really is.

Tangential to this, have you noticed how pancetta (especially if
from Italy) differs from American bacon in that it will stretch a lot
more before it snaps, and is impossible to cut through with a dull
knife? It is somehow stretchy-er, I wonder if this is due to a
difference in how it is cured, or perhaps I am imaginging the whole
thing.


Steve