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graham[_4_]

On 15/12/2014 11:09 AM, wrote:
> Eons ago, I went with some friends to Ireland, where we stayed mostly
> in B&Bs (the cheapest lodging option, unlike in the US where you pay
> Holiday Inn prices to stay in the equivalent of Grandma's spare room).
>
> The breakfasts were uniformly excellent, the best meal of the day. But
> the bacon was outside our experience. Although shaped in strips, they
> were not streaky, but a broad swath of lean pork, adjacent to a thin
> strip of fat, and then another strip of lean.
>
> We started and ended our trip in Dublin. The last day we breakfasted
> at a Bewleys, which cooked this bacon in a deep fat fryer.
>
> Is this the default style of bacon in Great Britain as well?
> Where on the hog does this bacon come from?
> And why the deep frying?
>
Back bacon.
We always had it at home. What you may call "side" bacon was called
"streaky" in the UK (at least where I was brought up).
Graham