Quote Originally Posted by Catrin View Post
The "bacon" I use is actually just fresh side pork from pastured pigs - it is the only affordable access I have to BOTH nitrate AND sugar free bacon from a local butcher. I love the Black Forest nitrate free bacon at Whole Foods but it has other stuff that I would rather not eat... I cook it slowly with salt and pepper, or I bake it with salt and pepper - by the time I am done with the fresh side it makes some pretty yummy bacon. That is the cut that bacon comes from anyway...
I am so not that adventurous. I admit it. I'd rather pay too much for bacon from US Wellness meats than cook my own. It's bad enough that I have to make my own mayo! ;-)