frmrCapCadet wrote:English bacon is made from the loin, while American is made from the belly. Both are cured, and American is generally smoked. Particularly in the morning most of us want what we are used to, and don't like substitutes. By lunch time typically we are more willing to be international and eat either. LOL
Despite curious rumors to the contrary, I consider myself something of a bacon expert.....
Most English bacon is actually Danish.
Most Danish bacon is actually Polish.
However, Danish farmers are paid a supplement to cover the additional cost of rearing UK pigs™.
Coff, Christian; Barling, David; Korthals, Michiel; Nielsen, Thorkild, Ethical Traceability and Communicating Food, Springer, 2008 ISBN 1-4020-8523-0.
In 2007, the Danish Bacon and Meat Council commissioned research at Leeds University (UK) into what features make a perfect bacon butty (the researchers refused to use the term sandwich deeming this to be incorrect terminology). Among the findings were that texture and crispiness of the bacon were just as important as taste.
p.s. Because Danish bacon is cut from the loin of the pig rather than the belly, it tends to be a bit meatier than American bacon. This meatier flavor combines with the smoky, salty flavor imbued by the curing process to give what some call the best bacon taste available.
pps - don't take my word for it; I haven't eaten bacon myself for...... many many years. I'll even swear as such on the holy Qu'ran