I know longer eat meat of any kind but I remember
when bacon was a much sought after substance
near and dear to my cholesterol coated heart.
I sprinkled it on salads, topped sandwiches, and
even ate it as is.
Tasty slabs of gut busting delight!
It was even worse for me, I grew up in a Franco-American
family and Canadian Fat Back was my go-to.
Thick, steak like, salty and quite deadly, but oh so scrumptious.
What method you ask?
We always wangjangled, too greedy to just cook a portion or
two the whole package ended up in the pan.
Come to think of it, it was a portion or two.
Usually just one…