xrongor wrote:

> stuff carefully put on top over the crappy stuff it was designed to hide.
> this isnt an accicdent, but the way the suppliers work. same way they cut
> the bacon to look real good though the 'window'.

The window is the problem. I used to do quite a bit of cross border shopping
when the exchange rate was a little better and American prices were lower than
they are now. I had problem with those little windows that allow you to see
the rind side of the bacon and then have a tiny window to see a small portion
of the cross section of the meat. On this side of the border, the bacon is
wrapped and displayed with the meat site up and clearly visible. A while I ago
there were a few companies who tried the window routine. I refuse to buy it
like that, and many others must have done the same because they gave up on that
trick.

I don't even know why they tried to disguise it so hard. Some people like it
lean, and some like it fatty. I prefer something in between. You may get more
meat for your money on the lean stuff, but it just doesn't cook like bacon or
taste like bacon, and it tends to be tough.