I'm beginning my foray into French cooking, and I notice many recipes, such as beef bourguignon, call for bacon. It seems unlikely that they mean the slimy salty stuff that Americans eat (sorry if I'm hurting any bacony feelings). Should I use back bacon or pancetta instead?
Hopefully someone can offer some wisdom about choosing and buying bacon to cook with. I live in California and have access to a decent butcher, fwiw.