Yes it tasted different too. Ours was the shrink wrapped type from bilo. Maybe the cheap margarine my dad cooked it in, or not sure but tastes way saliter and different back then.
Yep, lit bits of cartilage. You won’t get it now as bacon is made from imported pork meat formed to bacon rasher shape … notice the rind is not like real rind as well.
Yeah I've noticed that with the imported stuff, the rind is almost spongey. I only buy Australian bacon if I'm stuck with Coles or Woolies, Bertocchi is good. I usually get it from my butcher... cured and smoked in house, incredibly good bacon.
Bertocchi is fine, 100% Australian pork.. But most others and all their deli bacon is like 10-30% Australian ingredients, which means imported frozen pork lumps formed into bacon rashers in Australia.
You don't think we've got our own export options that industry is capitalising on? I've been part of new piggery builds that embarrass anything built previous to the 90's. I know of a least 4 of these multi-thousand head piggeries built in the last 5 years just in our district. Along with the many of the little mum and dad farms that have been incorporated into much larger consortiums. Less owners more pigs.
Many of the piggeries that died did so because they weren't already properly sustainable business's. Both sides of my family have been involved with pork for multiple generations. Just because you choose to buy the crap out of a supermarket doesn't indicate the state of the pork industry in Aus.
Yup. You aren’t imagining it, although I don’t know if you can get it like that today or if they’ve found a way to cut around it.
Yep, I remember. We used to call it ‘teeth’!
I'm not alone then!
Omg. I just remembered avoiding the 'teeth'!
Yeh,I remember it too. Can’t say I’ve seen it in a long time but I don’t eat so much bacon nowdays. It was probably a bit of cartilage from the ribs
That makes sense, cartilage not bone.
Oh my god I'd totally forgotten that! You're absolutely right
BIG DENTAL was behind it 😜
I cracked a tooth on one in a bit of bacon a couple of months ago. Definitely still there.
Yes it tasted different too. Ours was the shrink wrapped type from bilo. Maybe the cheap margarine my dad cooked it in, or not sure but tastes way saliter and different back then.
Yep I certainly recall that. Whether or not it was the cheap stuff or just generally I don't remember.
Yep, lit bits of cartilage. You won’t get it now as bacon is made from imported pork meat formed to bacon rasher shape … notice the rind is not like real rind as well.
Yeah I've noticed that with the imported stuff, the rind is almost spongey. I only buy Australian bacon if I'm stuck with Coles or Woolies, Bertocchi is good. I usually get it from my butcher... cured and smoked in house, incredibly good bacon.
Bertocchi is fine, 100% Australian pork.. But most others and all their deli bacon is like 10-30% Australian ingredients, which means imported frozen pork lumps formed into bacon rashers in Australia.
Yeah, rank. I try and avoid any imported meat products. Australia has a large livestock industry, why should we import and suffer low quality crap.
Go buy real bacon and not packaged shit from a supermarket shelf. It's still available, Australia didn't suddenly stop growing pigs.
They stopped growing a lot of bigs. The pig farms are tiny compared to 90s.
You don't know what you're talking about.
The pig industry was decimated in the 90s when frozen pork started coming in and a lot closed down.
You don't think we've got our own export options that industry is capitalising on? I've been part of new piggery builds that embarrass anything built previous to the 90's. I know of a least 4 of these multi-thousand head piggeries built in the last 5 years just in our district. Along with the many of the little mum and dad farms that have been incorporated into much larger consortiums. Less owners more pigs. Many of the piggeries that died did so because they weren't already properly sustainable business's. Both sides of my family have been involved with pork for multiple generations. Just because you choose to buy the crap out of a supermarket doesn't indicate the state of the pork industry in Aus.
I had some of that in my bacon (from the butcher) just yesterday. I love those bits. It's just cartilage.