Bacon around the world
At Grunt Style, we love all things bacon. It goes without saying that American bacon (real bacon) is the best in the world, here is a look at bacon from countries and regions around the world. Please pray that some day they will see the light.
United Kingdom: In the United Kingdom, bacon (referred to as rashers) comes in two primary forms. First is back bacon, a thin sliced bacon that comes from the back of the pig, and features a streaky part (streaks of meat and fat) and an oval lean piece. Second, belly bacon, features meat and fat like American bacon does. Typically, both of these will come as either a cured or non-cured product, and are brined or dry aged.
Canada: This is not real bacon. Canadian bacon is cut from the loin area and should not be called bacon. It is sliced ham that and has lost all the greatness of real bacon, the “streaky” parts. The name of this product needs to be changed to Canadian ham and from now on should be referred to that way when ordering pizza. #CanadianHam.
Germany: In Germany, bacon (speck) is salt cured and dry smoked usually using beech wood and air dried. The main difference in this bacon is the type of wood used. Real bacon is smoked using wood such as hickory in the United States.
Japan: While resembling American bacon, Japanese bacon is a precooked bastardization of what bacon should be. This product, does not crisp up like true bacon, and is often described as “floppy” and more like ham than the real thing.
The takeaway here is that in order to get true bacon awesomeness, it is best to stick with real American bacon. This is just one more example of things the world should thank us for. To show your love for the real thing, head over to GruntStyle.com and check out our American Bacon shirt.
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