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Method
- As with eggs there is plenty of discussion about how they should be cooked and served. - Long back, Short Back, Middle cut, Streaky. Some like it crisp, others still soft.
- My favourite is long back bacon but getting that in France is just a dream. M&S, when in Paris, was my source of bacon. I've tried to produce it myself with moderate success but now I've found a butcher Elliotts in Mayenne so if I am returning from Paris by car I calll in and stock up.
- In France what they call bacon, but isn't, is wafer thin. I like my bacon 5mm thick. Irish produced bacon is also available in France from Bacon by the Box. Their Klonakilty Bacon is really top quallity..
- If your bacon has rind on it then cut it off and throw it in the pan.
- Fry on moderate heat until soft. That's how I like it. Not crispy.
- Or if you prefer you can grill it but if it is grilled I prefer streaky.
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