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Hoof and mouth disease hits home


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Hoof and mouth disease hits home

Suzanne | Apr 15, 2001 04:08 PM

Since the importation of Irish bacon has been suspended, my Brit husband is beside himself. He used to get his fix at Myers of Keswick, but just tried their domestic subsitute and found it wanting.

Even the Irish bacon wasn't perfect. His favorite was Danish bacon, but we haven't been able to find any in ages.
To me, a pig is a pig. The defining quality of English style bacon is in how it is cut. English bacon has an area solid meat at one end with a tail of meat-streaked fat. Sort of like an elongated boneless chop, or a piece of Canadian bacon with a piece of American bacon attached. I would think that if there is enough demand for Irish bacon that is profitable to import it, there must be a local supplier that can duplicate it domestically. Or another hoof and mouth free country that exports something similar. Does anyone have any suggestions?

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