Late Night at Blind Pig

We went in at 12:30pm for a bottle of wine...Jeremy was there to greet us and served us a lovely bottle of Sauvignon Blanc...We had a Great time talking and catching up (since we both have worked with Jeremy in the past). Had a blast, Jeremy! See you again soon!!!

Not a late night, but finally had lunch at The Blind Pig today. My husband and I loved it! I had the Ivory Bacon, just delicious. Next time, we will try it for dinner.

Glad you enjoyed The Ivory Bacon Pam !! I came up with the name for that sandwich many years ago and Joe created the sanwhich for me, it quickly became a favorite of our customers !!

Hi Mike, maybe you can answer a question that has been puzzling me ever since I moved to the US in 98'. What to butchers do with the round bit of bacon that in England is attached to the streaky bit and called back bacon? The round bit is all meat and in my opinion the best bit as I don't eat fat; and have to look at lots and lots of bacon packets on the back to find a satisfactory fat to meat ratio! Do US butchers cut a pig up differently do you think. Just wonderin'.

...What to butchers do with the round bit of bacon that in England is attached to the streaky bit and called back bacon?

"Back Bacon": We ship it off to the Canadians and they develop a comedian routine around it.


http://en.wikipedia.org/wiki/Bob_and_Doug_McKenzie

Hi Mike, maybe you can answer a question that has been puzzling me ever since I moved to the US in 98'. What to butchers do with the round bit of bacon that in England is attached to the streaky bit and called back bacon?

Well I'm not Mike, but I'm a son of a butcher, so I channeled my dear, late pop with some backup from an internet search.

First, American bacon comes from the pork belly, and traditional UK bacon comes from the back. It's usually a thinly smoked slice of pork loin with the extra fat that gets trimmed off in the U.S. (but I'll be you already knew that).

According to the wiki that streaky bit, called fatback, is rendered into lard, used for pork rind, filler in sausage, and that fancy schmancy charcuterie.

By the way, if you miss your beloved British rashers, here's a guide on how to make them.

Editorial opinion: American pork loin generally has had way too much fat removed.

Steve is absolutely right, we do use fat back in our sausages, and fyi we make both American "streaky bacon" and the English style Loin Bacon. The bacon used on the Ivory bacon is American style, while the "Bacon Butty" is English style bacon on buttered bread.

Steve is absolutely right, we do use fat back in our sausages, and fyi we make both American "streaky bacon" and the English style Loin Bacon. The bacon used on the Ivory bacon is American style, while the "Bacon Butty" is English style bacon on buttered bread.

A proper bacon butty, I will be there the first chance I get.

I guess they already answered that question for you alison...thanks guys !!!