Where the hell has it gone ? Can’t remember last time I had bacon with rind still on. I used to love the crispy crunch of the rind or even if it was a bit chewy. Seems to cut off on all supermarket packs both smoked and unsmoked.
But I bet the real answer is that consumers don't want it any more. There will be some like you and me that like it, but we will be massively outnumbered by those that don't like it and therefore its uneconomical to supply it. A bit like white eggs.
I'm pretty certain a good independent butchers would be more than happy to supply it.
But I bet the real answer is that consumers don't want it any more. There will be some like you and me that like it, but we will be massively outnumbered by those that don't like it and therefore its uneconomical to supply it. A bit like white eggs.
I'm pretty certain a good independent butchers would be more than happy to supply it.
I did think this but it’s more usual to keep things on to push up the packet weight ? For example chicken breast in packs usually have a certain amount of trimming required by the customer that’s hidden below the meat.
Mr Porky has cornered the market in scratchings and takes all available pig skin for his perfectly formed little white packets.
But it's not as if pork scratching sales have rocketed in the last 40 years, indeed I imagine they're lower than they were back then.
I like a bit of rind, I prefer to trim the fat off, but not the rind
I have to admit pork scratching are one thing I have started buying since ‘lockdown’ a bag or two with a beer is one of the few highlights in my life at the moment.
now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic
Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"
If you want bacon rind buy quality bacon from a butcher, supermarket bacon is a very poor second injected with water and sliced so thin you can see through it.
now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic
It’s hundreds of thousands Lincs not millions, but point taken.
Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"
You’re not safe. I’m watching you and I hold a grudge. 😉
Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"
You’re not safe. I’m watching you and I hold a grudge. 😉
I was going to make a comment but I’m worried about what @Arsenetatters might say. I’ll post later when I’ve had time to chew the fat with someone.
Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"
You’re not safe. I’m watching you and I hold a grudge. 😉
I was gong to make a comment but I’m worried about what @Arsenetatters might say. I’ll post later when I’ve had time to chew the fat with someone.
As Mrs Doyle would say go on, go on, go on, go on....
now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic
It’s hundreds of thousands Lincs not millions, but point taken.
now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic
It’s hundreds of thousands Lincs not millions, but point taken.
Comments
I'm pretty certain a good independent butchers would be more than happy to supply it.
Nan always gave us raw bacon rind for the soare throat. Still partial to a bit of raw rind now
Likewise, but further down by Greenwich Pier.
I like a bit of rind, I prefer to trim the fat off, but not the rind
I trim the fat off and eat it raw.
The heavenly taste is well worth the 3 days on the bog.
And what about a proper crusty roll?
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"
go on, go on, go on, go on....
I suppose if it was in The Guardian then it MUST be true.......🤔