[CH] Re: Canadian Bacon
Jose Cisneros (jccisn@gmail.com)
Sat, 11 Jul 2009 12:18:33 -0400
>
> My apologies,Jose! It was really not my intent to embarass you, and for
> that I am sorry.
> As I said, you will have a very sweet piece of pork, with a hint of heat
> but as I said, it will be completely different from back bacon, which is
> raw, and must be cooked prior to use.
> Sorry again, man!
>
No sweat Doug.
You are quite right sir, bacon it ain't. :-)
I suppose if one would want for a real label the term jambon blanc or jambon de
Paris would do. ;-)
I do make my own bacon occasionally, usually from fresh pork belly.
Both American style
and Italian (pancetta).
Kind regards,
Jose