[RobRich]

Quote:

Originally Posted by no1_vern

I agree, I dont know why they insist on removing the skin from bacon.

See, that is also part of my rant. Admittedly, I eat common commercially sold bacon because it is readily available, but the stuff is usually so thin that it would wave in a light breeze.

I like serious bacon. A real piece of pork, to be fried and served crisp. Compare that to the more common wafer thin, nearly transparent strip of commercial bacon that shrivels when fried.

Sliced hog jowl can be a serious bacon. Common bacon from the back, belly, or side can be cut razor thin. I have rarely ever seen much of anyone even attempt to thin slice bacon from the jowl. It is a tougher cut with substantial rind. It cuts into large slices that cook up into nicely fried crisp pieces of pork with considerable substance and flavor.