Karma for id

are you sure? sounds like youre holdin out for beer and donuts too. lol. anyways luna, its good stuff.

 

I must have missed something

 

That's what I was thinking.

 

could we get a photo up of the back bacon please

its nearly breakfast time here and I dont have a menu

Steve

 

only because its luna's thread. dont drool on the keyboard steve.

 

dude, you havent LIVED until you've had some good ol' fatback. sometimes called slab bacon, can be rendered into cooking lard, is deep fried into the much more popular (and southern) pork rind

 

Looks like regular Ham to me.;D


Luna

 

Luna. .. in a previous, previous life, I was a culinarian once too. Back Bacon is the tenderloin of the pig, the same thing they make "Canadian bacon" from, but just as we don't call it "American pie" here, they don't call it "Canadian bacon" there. It's not really the same, as Canadian bacon (the stuff WE call Canadian bacon here in the US--like what they put on an egg McMuffin) is usually just cured, whereas back bacon is cured AND smoked. It's special stuff. The rind on this stuff is crunchy if prepared right. Bacon in Canada is a whole different beast. Bacon here in the USA is great--but bacon in Canada (not canadian bacon) is a bit thicker, and has a "rind." This is a crunchy skin that really turns things up.

You'd be crazy to turn Divott down on this deal. And if you do, I might contact him myself.

Hey Divott--got any caribou or elk sausage?

 

whoa i was WAY off. that stuff looks amazing ... both the bacon and the gorg. honestly, i didnt think there was anything better than bacon. that's like bacon's hot sister!

 

and there was talk, but no picture sadly of a Pie
the song "who ate all the pies" sung at various sporting events and directed at chubby people

That songs about me

Steve