May have been crispy, but kept in holding cabinet, maybe too long.Floppy bacon has its place. I will agree with fast food bacon. Wendy's bacon isn't that thin crap you can see through.
It it maybe panchetta or guanciale (pronounced "gwon-CHAH-lay", I think)?The one American-style bacon I like is really its own thing: extra extra extra extra thick chunks one of the Lemons dudes brings to race weekends. Less like bacon, more like pork.
The problem is, when I want bacon I think of it the morning of, and that’s not when butchers are open here. So grocery store bacon it is. :/I don't often buy bacon but when I do it's from the deli counter, not prepackaged. It's thick-cut and usually pretty meaty. And it's often cheaper by weight than the prepackaged stuff.
Feels like a less practical knock-off of pork roll. Pork roll is a circle! Way easier to put on a bagel sandwich.It it maybe panchetta or guanciale (pronounced "gwon-CHAH-lay", I think)?
Has anybody had this? I kinda think it'd be amazing (I love "breakfast" sausage, and that's a ton of surface area for browning) but I'm afraid I'll love it because it just seems so ridiculous. It does seem like it'd be killer on a sandwich, though.
It's fully cooked, and doesn't shrink as much when browned.
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