I think you have a point in the cuisine aspect. bacon is huge in american cuisine... and not all bacon is the sae. Thestuff I make is entirely different than the industrial bacon industry product. My bacon is made the old fashioned way.... salt dry rubbed and the slab refrigreated, and smoked with hickory. then the slab is cut in to @ 1 lb pieces.
No announcement yet.
Uncharted rambling of a Primal mind...