Slab bacon...that's the word.

Lately the bacon I've had is more like little ham strips...no fat to crisp or add grease to the frying pan. I've given up pork now for a long time due to having no access to what pork once was: a flavorful white meat with enough fat on the outside of the chops or roast to keep the pork tender and juicy.

Today you are in the unenviable position of buying "treated" meat like Always Tender (TM) pork or chops that come out stiff as cardboard and with a similar taste.

I am not the only person lamenting the loss of crispy flavorful bacon or tasty pork roast (love love with potatoes and onions browned and beautiful from cooking in the pan) but I know now that pork is just a memory but I did have hope for bacon and good thing.

You can buy slab bacon from the butcher that is marbled and tasty, will crisp up and yield wonderful fat (use with care) to pump up the flavors of other foods.

After eating a few pounds of slab bacon and finding it wonderful I recommend it highly.

I'd rather have one or two slices of real bacon once in a while than pounds of fake bacon any day.

Glad l can still pig out on something I thought was gone for good.