For the past few years, it seems like bacon has increasingly sucked. It has less and less fat, seems to get thicker and thicker every year, and usually now ends up tasting like bacon-flavored leather.
I miss the crispy fat that used to simultaneously crunch and melt away in your mouth.
Apparently, it's China's fault. China buys most of the pork produced in the US, and Chinese companies prefer to buy Chinese-breed pork that apparently makes better cuts that are popular in China, but makes really tough, shitty bacon compared to the pigs we USED to have because it has lower fat content.
Does anyone still make the kind of bacon we had in the US prior to ~2000? The kind that had so much fat, it went all stringy & broke apart as you peeled it from the slab, and fried up into delicious junk food instead of the tough, leathery shit we usually end up with now?
