(Replying to PARENT post)

In the UK, we mostly eat back bacon rather than the streaky bacon which predominates in the US, and it is usually packaged like this:

https://www.ocado.com/productImages/637/63740011_0_640x640.j...

There's no artful hiding, but the label covers the fatty tail.

Sometimes, fancy bacon is shingle-packed, but the top isn't covered:

https://www.ocado.com/productImages/145/14531011_0_640x640.j...

Even if it's streaky:

https://www.ocado.com/productImages/265/26532011_0_640x640.j...

I'd be interested to know if this is because of UK (or EU!) food packaging regulations, or if it's just local custom.

👤twic🕑9y🔼0🗨️0

(Replying to PARENT post)

What you Brits call bacon is not really a bacon. Too much protein, not enough fat. This: https://en.wikipedia.org/wiki/Bacon#/media/File:Speck-1.jpg is a bacon ;)
👤vetinari🕑9y🔼0🗨️0

(Replying to PARENT post)

Interestingly enough, in New Zealand, shoulder bacon predominates, which is even leaner.

I think that shoulder bacon makes superior bacon butties, whilst streaky bacon is better in dishes with other things (such as macaroni cheese), where the fat adds a lot of flavour to the surrounding dish.

👤toomanybeersies🕑9y🔼0🗨️0

(Replying to PARENT post)

Huh, so it's YOU who are the actual monsters behind "Canadian" bacon!
👤smitherfield🕑9y🔼0🗨️0