Great bacon

Friday I was out doing the weekly shop and dropped in at one of our specialist local food stores. It’s one of my favourite stores for one particular reason. They do properly double smoked and cured bacon. It is, in my humble opinion, the best I have ever come across, ever. Seriously dry cured. Perfectly pink muscle, dense, solid white fat, not soaking wet stringy stuff like the crap advertised as bacon (horrified shudder) in many local supermarkets. This is the bacon that poets praise, exquisitely cured pork that would tempt the very gods down from Olympus. Fried or grilled (yeah, yeah, broiled, whatever), this store makes bacon as God himself intended. No white gunky residue after cooking, just a spoonful of mildly salty white fat splendid for frying eggs, adding richness to sweated onions and many other simple culinary miracles. I buy just over a pound a week.

The only glitch in my day was caused by a Deli counter assistant, having been asked for my usual ration, arbitrarily decided to cut a chunk of fat off the ends of said precious rashers. I immediately objected. That fat not only aids the cooking process, but gives flavour and body to the meat. At the time I was feeling pretty relaxed or I would have treated said staff member to a terse treatise of “My dietary fat intake is not your business.” Fortunately the counter assistant stopped, backtracked and apologised for her error. All ended in smiles and “Have a great day.”

The only thing that bothered me about this almost insignificant incident is why, having made my choice of product, given my instruction as to exactly what I wanted, did the assistant then arbitrarily decide to trim off the valuable and very tasty fat? Who tells shop assistants it’s okay to do this stuff? Who you can and can’t sell what to? What happened to “The customer is always right”? Why is only bacon and red meat subjected to this retail tyranny? Why are chocolate or all those other, far richer sources of dietary fat not subject to the same strictures? Say when I buy a bar of Belgium’s finest, does the checkout person feel the need to break off half and throw it away? Or open my bag of crisps and throw half of it in the bin? No. So why remove that which adds so much flavour?

Answers please in a plain, unsalted, lint-free, fat-free, low-calorie, flavour-exempt brown wrapper.

Update: This is what I mean by bacon.
Dry cured streaky bacon

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2 thoughts on “Great bacon”

  1. Supermarkets are no good for decent meat. They’ve bought into all the low fat BS. Specialist butchers are good, but you have to watch the counter assistants like a hawk to get exactly what you want. The cuts are different here in Canada but you can still get a decent steak. It’s just a question of shopping around.

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  2. I am trying everywhere to obtain “marbled” meat, complete with gristle. Much better for Goulasch, than this “Charloi” rubbish with not an ounce of fat within two kilometers of it.

    You can not get it. They look at you as if you have just crawled from under a stone for even asking!

    So what do they DO with it all? My theory was dog food, but as even THAT is “low fat” I doubt it.

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