Hi Reece. We have got both types. Rashes and thick slices too. Although the thick sliced bacon is less common. Our rashes are just really nice and lean and very tasty. And yes it sizzles too!

There is a bit of a knack in cooking it too. The experts say lower heat and longer. So it cooks in its own fat for longer and as a result the taste is nicer. Grilling is cool too. Deep frying very bad though!

Jeff, there is a simple answer for your son's observation (IMHO). He probably grew up, a broad assumption I know, on Australian bacon (sic). That only makes it best because that's what he knows.

I grew up on Awmerikhan becan. It's only best because that's what I know. No disrespect to the becan I had in the UK but most of it was like ham slices here in the US, and dry to boot. I did have one good shot of becan on a place that promised to serve me a "proper burger" (that was in their slogan). Was pretty good becan, that.

I went to a cafe and ordered eggs for breakfast this morning. The woman behind the counter asked, "How would you like your eggs cooked."

"Does it affect the price?" I said.

"No, not at all." she replied.

"In that case I'd like them cooked with becan, sausage, fried bread, hash browns, mushrooms and beans please."

SteveStrummerUK


I went to a cafe and ordered eggs for breakfast this morning. The woman behind the counter asked, "How would you like your eggs cooked."

"Does it affect the price?" I said.

"No, not at all." she replied.

"In that case I'd like them cooked with becan, sausage, fried bread, hash browns, mushrooms and beans please."

(recycled ) CHORTLE!!!!!

I told my mate that I broke part of my tooth on a sandwich from Greggs last week.

"Did you have a filling?" he asked.

"Yes" I said, "Chicken & becan."

I was at a really posh restaurant in Paris when the snooty waiter came over and said "Excusez moi, monsieur, what would you like?"

I said " Do you have frogs legs?"

"Of course!" he replied in a rather condescending manner.

To which I replied, "Well hop off into the kitchen and get me a feckin' becan sandwich.

bapu


Jeff, there is a simple answer for your son's observation (IMHO). He probably grew up, a broad assumption I know, on Australian bacon (sic). That only makes it best because that's what he knows.

I grew up on Awmerikhan becan. It's only best because that's what I know. No disrespect to the becan I had in the UK but most of it was like ham slices here in the US, and dry to boot. I did have one good shot of becan on a place that promised to serve me a "proper burger" (that was in their slogan). Was pretty good becan, that.

I worked it out in the end, mostly you got served up 'Back rashers' while you were over here because it has become more popular in the last 25 years or so.  If you wan't 'mirkin style becan here you have to ask for 'streaky' which is cured belly cuts just like you guys like it.
 
You can go to any deli here and get exactly what you want different cures, different cuts, smoked, unsmoked you name it, it's just the mass appetite for becan over here these days is Danish Back becan so that's what you'll likely get unless you specify.
 
Although Back is more lean I tend to prefer the taste of what we call 'streaky' and what you call becan too, but mostly I get served up back becan, unless I'm at home where we always have a stash of 'streaky', the becan, becan.
Most 'British' becan is actually 'Danish', go figure.

Who started this thread btw?
 
A fine topic I must add.