"Greg" > wrote in message
...
> Andy,
> Thanks, but the butcher said that *all* bacon is shipped smoked (cured?).
> Perhaps it just isn't available in Australia!
>
> Greg.


Here (U.S.), "uncured" currently means "no nitrates / nitrites", but the
bacon will still be smoked. Without the preservatives, it needs to be used
more quickly than cured bacon, or frozen before it spoils. It's usually more
brown in color, not so red. Some people use the two words interchangeably,
which is incorrect. Your butcher is probably doing the same thing. Is it
possible he's so young that he's never seen uncured bacon?

Try another store or two. Or three. If you have no success, pick a time of
day when chefs aren't insanely busy, walk into a fancy restaurant, and ask
if someone knows a source. Unless your government prohibits it, it's got to
be out there somewhere.