Originally Posted by Man like Monkey

k sori

Beefheart.



Sounds like you're on about wet cured here, that's the stuff you find most often in supermarkets. That stuff shrivels up. The dry cured stuff doesn't, it's a bit more expensive but much better imo.



Both have their place I think.

If I'm eating it as part of a breakfast or in a bacon butty I prefer the back bacon, for BLTs, burgers, pasta then the belly is better.

In my opinion of course