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Dave Smith[_1_]

On 2014-03-02 1:42 PM, wrote:
> 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.
>

Consumers have some power to force producers to give them what they want
by not buying the product if it is not to their liking. In the days
when I occasionally crossed the border to shop in NY I noticed that
bacon was packaged bassackward so you could not determine how lean or
fatty the stuff was. No way I was going to by it like that. They tried
the same thing on this side of the border but it didn't fly. People
would not buy it.

You might consider getting your bacon from a butcher. I get all my bacon
from our local Dutch butcher. His bacon is quite a bit cheaper than the
packaged stuff at the grocery store and it is infinitely better. It does
not shrivel up when cooked. He cuts it the way I want it. There is
another local butcher/deli that sells bacon. It is not quite as good or
as cheap as my guy, but still better than supermarket. I don't mind
paying a bit more for bacon that is not so chuck full of injected liquid
that it shrivels to nothing when cooked.