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Bacon Rind
ShootersHillGuru
Posts: 50,678
Where the hell has it gone ? Can’t remember last time I had bacon with rind still on. I used to love the crispy crunch of the rind or even if it was a bit chewy. Seems to cut off on all supermarket packs both smoked and unsmoked.
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Southall nicked it.5
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Mr Porky has cornered the market in scratchings and takes all available pig skin for his perfectly formed little white packets.0
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Good. It should be gone as with all meat fat and offal based products. We’re not from the North....0
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But I bet the real answer is that consumers don't want it any more. There will be some like you and me that like it, but we will be massively outnumbered by those that don't like it and therefore its uneconomical to supply it. A bit like white eggs.
I'm pretty certain a good independent butchers would be more than happy to supply it.0 -
I did think this but it’s more usual to keep things on to push up the packet weight ? For example chicken breast in packs usually have a certain amount of trimming required by the customer that’s hidden below the meat.SporadicAddick said:But I bet the real answer is that consumers don't want it any more. There will be some like you and me that like it, but we will be massively outnumbered by those that don't like it and therefore its uneconomical to supply it. A bit like white eggs.
I'm pretty certain a good independent butchers would be more than happy to supply it.0 -
Used to catch some stonking eels on bacon rind down off Maybanks Pier, along from the Barrier.
Nan always gave us raw bacon rind for the soare throat. Still partial to a bit of raw rind now0 -
The producers can most likely sell the rind at a higher price for pork scratching etc.2
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i_b_b_o_r_g said:Used to catch some stonking eels on bacon rind down off Maybanks Pier, along from the Barrier.
Nan always gave us raw bacon rind for the soare throat. Still partial to a bit of raw rind now
Likewise, but further down by Greenwich Pier.
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The old Greenwich Yacht Club, where the Greenwich Tent now stands, was another of my favourite spots for eels on bacon rind mate.bobmunro said:i_b_b_o_r_g said:Used to catch some stonking eels on bacon rind down off Maybanks Pier, along from the Barrier.
Nan always gave us raw bacon rind for the soare throat. Still partial to a bit of raw rind now
Likewise, but further down by Greenwich Pier.1 -
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Pitchforks and torches at the ready boys'n'girls we've got ourselves a troll.Fumbluff said:Good. It should be gone as with all meat fat and offal based products. We’re not from the North....1 -
Adrian Lewis has it shipped in from Denmark by the ton.0
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But it's not as if pork scratching sales have rocketed in the last 40 years, indeed I imagine they're lower than they were back then.SporadicAddick said:Mr Porky has cornered the market in scratchings and takes all available pig skin for his perfectly formed little white packets.
I like a bit of rind, I prefer to trim the fat off, but not the rind1 -
I trim the fat off and eat it raw.
The heavenly taste is well worth the 3 days on the bog.
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You’re not taking this seriously are you7
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I have to admit pork scratching are one thing I have started buying since ‘lockdown’ a bag or two with a beer is one of the few highlights in my life at the moment.killerandflash said:
But it's not as if pork scratching sales have rocketed in the last 40 years, indeed I imagine they're lower than they were back then.SporadicAddick said:Mr Porky has cornered the market in scratchings and takes all available pig skin for his perfectly formed little white packets.
I like a bit of rind, I prefer to trim the fat off, but not the rind0 -
Middle Bacon still has the rind on. Available in all the usual supermarkets like this one at Tesco’s:
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Many thanks to our co-respondent for the 1930s. Now here's David with the weather...i_b_b_o_r_g said:Used to catch some stonking eels on bacon rind down off Maybanks Pier, along from the Barrier.
Nan always gave us raw bacon rind for the soare throat. Still partial to a bit of raw rind now9 -
now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic0
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A bacon trollStigThundercock said:
Pitchforks and torches at the ready boys'n'girls we've got ourselves a troll.Fumbluff said:Good. It should be gone as with all meat fat and offal based products. We’re not from the North....
And what about a proper crusty roll?1 -
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Depends if you have a bacon sandwich after wolfbagging.1
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Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"3 -
If you want bacon rind buy quality bacon from a butcher, supermarket bacon is a very poor second injected with water and sliced so thin you can see through it.2
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It’s hundreds of thousands Lincs not millions, but point taken.Lincsaddick said:now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic0 -
You’re not safe. I’m watching you and I hold a grudge. 😉soapy_jones said:Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"8 -
Just had a Tesco bacon sarnie and had to cut the rind off...try there shoots....1
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I was going to make a comment but I’m worried about what @Arsenetatters might say. I’ll post later when I’ve had time to chew the fat with someone.Arsenetatters said:
You’re not safe. I’m watching you and I hold a grudge. 😉soapy_jones said:Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"1 -
As Mrs Doyle would saythai malaysia addick said:
I was gong to make a comment but I’m worried about what @Arsenetatters might say. I’ll post later when I’ve had time to chew the fat with someone.Arsenetatters said:
You’re not safe. I’m watching you and I hold a grudge. 😉soapy_jones said:Nothing as primeval as being offered the crackling off of a roast pork joint, the smell, textures and jaw dropping carnivorous splendor of it exploding your taste buds...
Apologies to the lentil molesters tuning in, although i guess i am pretty safe on a thread titled "bacon rind"
go on, go on, go on, go on....0 -
really ? .. read this .. https://www.theguardian.com/environment/2020/apr/29/millions-of-farm-animals-culled-as-us-food-supply-chain-chokes-up-coronavirusSoundAsa£ said:
It’s hundreds of thousands Lincs not millions, but point taken.Lincsaddick said:now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic
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That’s not what I read earlier.Lincsaddick said:
really ? .. read this .. https://www.theguardian.com/environment/2020/apr/29/millions-of-farm-animals-culled-as-us-food-supply-chain-chokes-up-coronavirusSoundAsa£ said:
It’s hundreds of thousands Lincs not millions, but point taken.Lincsaddick said:now used to make 'leather' goods .. every sq inch of a pig is used for something .. although millions of pigs are being slaughtered and buried in the US as major processing plants (i.e. abattoirs) are closed due to the pandemic
I suppose if it was in The Guardian then it MUST be true.......🤔0
