Evening Republican, Volume 16, Number 284, Rensselaer, Jasper County, 27 November 1912 — American and English Bacon. [ARTICLE]

American and English Bacon.

“Our American bacon isn’t worthy of the name,” said a fat man just back from England. “All last month in London I ate English bacon. I can’t stomach our own sort now, tough, salty, flavorless rubbish it is! ’ “Part of the reason for American bacon’s inferiority lies, I suppose, in the cut English bacon is made of the chops, the ribs —and that, of course, is the choicest part of the pig. But our bacon is made of the ends —it is made of that'gristly part of the chop which we trim off and use for soup. “Of course, English bacon is better cured, too. It tastes more like ham than bacon. But, aside from the curing, our own bacon must always be tough and tasteless as long as we make it of the ends, the refuse, Instead of the delicate chop.”