"l not -l" > wrote in message
...
>
> On 12-May-2013, "Ophelia" > wrote:
>
>> >>Jowl bacon? Shelia??????????
>> >>
>> >>The recipe sounds good though and I will certainly try it) Thank
>> >>you
>> >>I
>> >>like the addition of the new potatoes etc. Was the bacon on top,
>> >>raw?
>> >>--
>> > probably from cheeks
>>
>> Yes I suppose it must be. Any idea how it differs from regular bacon?
>>
>> --
> $2-3 per pound, narrower slices and, I think. it fries-up a bit crisper.
> Then again, crisper could be because I have only ever seen/bought it as
> a slab and slice it to my preferred thickness, not some generic
> "thick-sliced" ideal.

Sounds a much better deal. Something I need to look out for here.

> Also, I have only seen hickory smoked; no maple, pepper-encrusted or
> whatever other flavorings folks like done to pork belly.

I suspect we can get specialist smoked meats, but the only ones I typically
see are labelled just 'smoked' I don't like smoked food so don't buy it
often.
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