Its a conspiratorial plot by Canada!

[Scott DeWar]

I don't know what variant of bacon is your bacon.

USA bacon. It is a rectangular slab about 1 to 1.5 inches and weighs about 5 lbs . . .2.5 to 3.7 cm and about 2.25 kilograms

 

[Morrus]

USA bacon. It is a rectangular slab about 1 to 1.5 inches and weighs about 5 lbs . . .2.5 to 3.7 cm and about 2.25 kilograms

Dunno. 1.5 inches thick? Gammon, maybe? I don't really have a context!

 

[Ryujin]

Dunno. 1.5 inches thick? Gammon, maybe? I don't really have a context!

Said slab is then cut into slices that are less than 2mm thick, prior to cooking. In fact, these days, it generally comes pre-sliced and in plastic wrap.

 

[Morrus]

How did I get drawn into a conversation about bacon? I'm not remotely interested in it (the conversation about bacon, not bacon; I am, of course, interested in bacon)! I shall leave you to your bacon-talk!

 

[Scott DeWar]

How did I get drawn into a conversation about bacon? I'm not remotely interested in it (the conversation about bacon, not bacon; I am, of course, interested in bacon)! I shall leave you to your bacon-talk!

We are the EVIL corp! that is how you got drawn into this conversation. By the way, Danny, My bacon get cut about1/8 in thick or about 3 mm thick. The grocers sell it in the meat counter as thick cut and I buy it in whole 5 lb packges.

on an aside [MENTION=1]Morrus[/MENTION], for your birthday, I toasted you from here across the pod with a shot of Dewar's Single malt, but I followed it up with another to toast your wife for putting up with you. You are welcome.

 

[delericho]

So what do you guys call our bacon?

Following a quick Google image search, it looks an awful lot like what we'd call streaky bacon.

 

[Kramodlog]

Canadians refer to it as "back bacon." It's cut from the loin. If you've never had it, try some peameal bacon. It's back bacon that's brined and then rolled in corn meal. Much preferred

I'm not even sure I can find back bacon here.

 

[Ryujin]

I'm not even sure I can find back bacon here.

In Quebec? I've certainly seen it there and I think the first time I had peameal bacon was in Quebec, near the New Brunswick border.

 

[Kramodlog]

In Quebec? I've certainly seen it there and I think the first time I had peameal bacon was in Quebec, near the New Brunswick border.

Probably has another name that has nothing to do with the English one. Or maybe it is something people from Gaspésie are more familiar with. Seems rustic. On the Pleateau we are used to more modern and sophisticated cuisine.

 

[Ryujin]

Probably has another name that has nothing to do with the English one. Or maybe it is something people from Gaspésie are more familiar with. Seems rustic. On the Pleateau we are used to more modern and sophisticated cuisine.

Like poutine and smoked meat from Schwartz Deli?