Making Bacon. Part II. The Sandwich.

Freshly sliced, properly pink prompting the reaction "well, it LOOKS like bacon..."

And so, the main point of Bacon 2.0: Sunday breakfast... 

As discovered previously, even with a really good knife, a lump of bacon - even one as small as this test batch - is a bugger to slice. For Bacon 3.0, I'm headed to a local butcher for the pork as they've also agreed to slice it when it's done. This time though, it was cut as thin as I could manage, pan fried, nestled between two bits of excellent sour dough, adorned with a little HP and ketchup and inhaled in a matter of seconds. The excess saltiness that marred the previous attempt was gone. Instead it was just plain bloody wonderful: meaty and dense with a hint of gaminess and an underlying sweetness and a rich hint of maple. In fact, why am I writing this when I could be having another sandwich? 

That'll do, pig. That'll do.