I love bacon. I have to start out with this disclaimer. I have to admit my bacon consumption has declined over the years but I still love the smoky, cured, sweet/salty pork belly. We picked up a small slab of bacon from Willowside Meat Market in Santa Rosa California. It has great meat to fat ratio. All the ingredients of sugar, salt. smoke and good pork flavor are in balance. For some of you dedicated readers that remember my never ending search for the "Gold Standard of Bacon", this falls short. The meat rind is still attached to the belly. This is the actual skin of the pig which is tough, chewy and basically inedible. Meat rind is my personal pet peeve. This bacon is very good but not the Gold Standard.
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