Gone all exotic.

Only eat streaky, @Freddy, and only buy the really fatty rashers.
Fried slowly till crispy, fantastic.

 

totally agree. It's usually sitting in a white slimy froth ,
'nuff to put you right off...

 

It's still not the same though

 

I buy mine from my local butcher. It's home cured, no added water.
Bacon is no different to any other s/market meat. See how much more a s/market joint shrinks compared to a butchers joint (and that is without talking about the taste).

 

It all depends upon the maturity and how mass produced it is.

 

And that's another thing, where did all the decent butchers go? Most of them these days just seem to sell 'collections'

 

I'm lucky - my mate has is own butchers, makes proper sausages etc, local meat accounts for 80% of his sales (the other 20% comes from a local wholesaler so that he can offer a cheaper line of products) and he even has a game licence.

 

With mozzarella, it is the texture rather than the flavour - in my opinion. It goes all stringy and gooey when cooked If I want the texture plus flavour (for a pizza topping) I'll mix a strong cheddar half and half with mozzarella.

And that is why I grill bacon

 

Yeah, I would too, but the mess!