Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
22 minutes ago, JoNorvelleWalker said:In my experience bacon in Britain comes in cans from Denmark and has chunks of cartilage for texture. Mind you, this was in the 1960's.
Even in the 60s I don't remember that. But you know what they say - If you remember the 60s, you weren't there!
I don't think I've ever seen bacon in a can.
20 minutes ago, JoNorvelleWalker said:In my experience bacon in Britain comes in cans from Denmark and has chunks of cartilage for texture. Mind you, this was in the 1960's.
Even in the 60s I don't remember that. I don't think I've ever seen bacon in a can.
