Always room for bacon
11
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I prefer speck so I can cut to the thickness I like - twice that of the slice of bread I hold it in to stop my finger tips burning. . . follow me to a broad coffin . . .
FrayedBear
Level 9
Nov 21, 2021
1
I'll use sow belly to make burnt ends, it's the cut they make bacon out of, but is sold as a slab. It's a holiday buy for me, for seasoning without all the salt they use to cure it with.
@glennlab instead of butter between the bacon & the bread I like chilli jam. Another favourite is a nice dried runny yolk poached egg in the butty - particularly in younger days when home from a 6 pint session at the pub.
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