Jim Elbrecht wrote:
> Doug Freyburger > wrote:
>
>>If you find "Danish bacon" at an ethnic store, go for it.
>
> Is this the 'Danish Bacon' to which you refer?
> http://en.wikipedia.org/wiki/Danish_Bacon

Here's the section of the article that explains how I first learned of
Danish bacon which is probably Danish "style" bacon.

--- Quote ---
In 2001, 5% of bacon consumed in Denmark was imported. During 2004 and
2005, bacon production was moved to Germany, and especially Poland
where costs are lower. This almost immediately resulted in imports
climbing to 75% and the price falling to one-third of Danish-produced
bacon.[11] However, the product is still marketed as Danish bacon,
since it is produced from Danish pigs. In Danish shops, it is not
possible to buy Danish sliced bacon that has been sliced in Denmark.
Danish consumers have expressed unhappiness with what they perceive to
be a deceptive practice.[3] In the UK, slicing and packaging of Danish
bacon continues to be carried out in UK plants owned by Danish Crown.[2]
--- End Quote ---

The package I first bought said Danish bacon in some Slavic family
language. I don't know that family well enough to be able to tell
Polish from other members. According to this it appears that what I
bought was Polish bacon produced the same way as for export to Denmark
but sent to the US instead.

> As to the conclusions-
> I've never had bad *tasting* bacon. I've had lots of poorly cooked
> bacon, so I guess I agree with their research.

Agreed. There are many styles of bacon and I like them all. In fact I
like some of the Chinese styles best but I'm illiterate in Chinese so I
don't know how to report the names of those types. I just go to the
nearest Chinatown neighborhood and buy a couple that I recognize and one
I don't. But I can sorta pretend to read food vocabulary in the Slavic
languages, at least enough to recognize variations on Danskva and
Danemark to get when a package of bacon would translate to "Danish
style".

> I've been smoking loins into 'Kassler' [in quotes because I use cherry
> instead of the traditional maple] this summer, but all this talk of
> bacon has me thinking I should make some UK bacon.

Yum, Kessler Ripchen. The cut of pork that would be called prime rib of
beef, then processed like ham. Das bestes Deutsches Essen.