Bacon differences

Cafe Society
1

I’m referring to typical American bacon (aka streaky bacon). What’s behind the differences in texture and flavor among different brands? For example, Wright’s (pricey) is consistently absolutely yummy and has great mouth feel. Corn King (cheap) is barely worth eating. Oscar Meyer is sometimes pretty good, sometimes so-so, but always distinguishable from either of the above.

So, different breed of hogs? Different diet? Different butchering? Different curing? Why does purportedly the same cut of meat vary so much from brand to brand, but so little within a brand?

2

All of that. Farmed pigs take on that *Children of the Damned *look. Their bellies will all look alike too. I’m happy that Oscar and some others are selling thick cut bacon. Nobody carries slab bacon around here. But most of the packaged brands seem kind of wet these days.

3

It’s all in the cut, the slice, and the cure of belly bacon. That’s what it boils down to. Quality Pork