Bacon Butty Revisited

Okay, I'm getting better at this. With each try, my bacon sandwich is improving, mostly because I heeded my friend Pat's advice to add more fat to the mix.

This time, I used toasted white bread, a nice, firm milk bread that I get from the little market down the hill. I buttered it, Step One in adding some fat.

I also used a different brand of Canadian bacon, Niman Ranch. Step Two. I'm pretty sure the pork isn't local - Niman gets its pork from other raisers - but it is humanely and sustainably raised. The meat is lightly marbled with fat and has a little frill of fat along one quarter of the circumference.

That marbling and frilling made all the difference. This bacon was juicy and flavorful, unlike the brand I used the first time, That Which Shall Remain Unnamed. There was a light hint of smoke but not overwhelming the taste of pig, thank heavens. I'd make this sandwich again - and, in fact, there's enough left in the package to make another. I may, if my wifely instincts aren't mugged by my greedy ones, save that for My Beloved as I'm pretty sure this would be a hit with him. We'll see.

In any case, I'm still on the trail of the perfect bacon butty but until that one comes along, this one will do nicely, thanks.