like, yeah, man!
i'm still struggling with the whole american 'bacon' thing: more like peelings than owt, as if the farmer's wife has been chasing the pig with a potato-peeler; and are they usually bought ready cooked?
our bacon:
View attachment 29085
those are from the butcher's, btw. i avoid the supermarkets on this issue as they follow the line of 'thin and crispy' which was introduced by some turd in the late 70s or early 80s (i forget the specifics), probably as a softener, with some irony, for the introduction of american-style 'bacon' (see, Little Chef). i never took to such burnt shards, seeing them as
less and worse for the same price. give me british bacon any day.
of course, we can point out the flaws, but the Yanks did give us the food of kings: Spam!