I like to fry bacon and scramble eggs in the same pan. Several months ago, I
discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.

But no more. Now it is sliced painfully thin, and basically burns in the middle
while the ends remain raw.

Has anyone experienced such a phenomenon? Has extra thin slicing evolved
to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
made up the "pound," but now all the slices seem to be super-thin.