On 5/12/2013 1:20 PM, Ophelia wrote:
>
>
> "notbob" > wrote in message
> ...
>> On 2013-05-12, Ophelia > wrote:
>>
>>> Thanks Describe 'American style Bacon' please?
>>
>> http://www.foodsubs.com/MeatcureBacon.html#bacon
>>
>> Usually, it's pretty fatty, most US bacon is cut very thin and
>> contans only about 30%-40% actual meat per strip. I've been buying
>> Wright's thick slice bacon. My last pkg had so much meat (70%-80%) I
>> couldn't get a decent amt of drippings. I hadda look fer a less meaty
>> pkg. A first in my life!!
>
> We have streaky bacon (looks like yours) and we have back bacon which is
> very lean.
>
> This is what ours looks like:
>
> http://www.clancysofchester.co.uk/bacon.html
>
>
I must say, the back bacon looks a lot like sliced cured "ham steaks" I
can find here in the Southern US. "Bacon chops" look very interesting!
Are they also cured?

Our streaky bacon (you can buy it cut thick or thin) is rather salty
from the cure.

Jill