~patches~ wrote:

> dwacôn wrote:
>
>> My childhood memories were of my dad making bacon.
>>
>> He'd go to the butcher for thick cuts of bacon with the rind intact.
>>
> <snip of war zone>
>
> Our butchershop has this kind of bacon. It is good stuff! I use it in
> baked brown beans that I can up for later use. The bacon that comes in
> those vacuum packs in the grocery store are flavourless and too thin to
> be of much use, IMO. Other bacon style items our butchershop has -
salt
> pork which is like a 4" block of very salty bacon, unsalted pork back
> that looks like bacon without the salt - both are great ingredients to
> cook with.
>

We used to order slabs of bacon from a company called (iirc) Spring Hills
Meats (Tennessee). You could slice as thick slices as you liked and after
going through two slabs, you had about enough skin to make a football. We
also ordered their 2 foot long breakfast sausage in a burlap bag.

What a treat they were!

Andy