tag:blogger.com,1999:blog-6219095340090691270.post4393222227572289971..comments2024-03-04T11:28:31.790+00:00Comments on Le Charcutier Anglais: Ham, Bacon or Gammon ?Marc Frederichttp://www.blogger.com/profile/08151899563150989534noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6219095340090691270.post-73728683722579652882011-01-20T09:26:29.135+00:002011-01-20T09:26:29.135+00:00Hi Mac, we still use the word "green" ba...Hi Mac, we still use the word "green" bacon as we do black bacon, flitch I like to use to describe the whole middle, all this terminology can get frustrating if you are new to the subject hence the post. You are very familiar with the subject, how do you describe the bacon cuts stateside?Marc Frederichttps://www.blogger.com/profile/08151899563150989534noreply@blogger.comtag:blogger.com,1999:blog-6219095340090691270.post-44680208527528260912011-01-19T22:22:02.397+00:002011-01-19T22:22:02.397+00:00I like your nomenclature of bacon. What about gre...I like your nomenclature of bacon. What about green bacon? Is that a term still used in your area? Also I like the word flitch, I've been trying work it into regular usage.<br /><br />Cheers.machttps://www.blogger.com/profile/11444440937979817019noreply@blogger.comtag:blogger.com,1999:blog-6219095340090691270.post-20560339631228642762011-01-13T21:40:38.513+00:002011-01-13T21:40:38.513+00:00Todd, C'Mon who in their right mind would refu...Todd, C'Mon who in their right mind would refuse Sommer as an "intern"...ha ha<br /><br />Jean, Does your family remember Ayrshire roll and Black bacon?<br /><br />Sommer, This weekend Maria of www.thisismariaelia.com starts as my new apprentice, she is keen to become trained in Butchery and Charcuterie, she is already an accomplished chef in her own right. I have been thinking of contacting you for a joint venture in Germany when I'm there next, a little earner for us both to host.Marc Frederichttps://www.blogger.com/profile/08151899563150989534noreply@blogger.comtag:blogger.com,1999:blog-6219095340090691270.post-22027586778129442472011-01-13T20:01:24.769+00:002011-01-13T20:01:24.769+00:00Here in the States, we call cured and smoked belly...Here in the States, we call cured and smoked belly "bacon", and cured and smoked Loin" Canadian Bacon" ( but not sure why )..<br /><br />PS... If you don't want Sommer as an intern, I"ll take her. :)<br /><br />toddPortland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.comtag:blogger.com,1999:blog-6219095340090691270.post-75711163720152469612011-01-13T18:46:35.763+00:002011-01-13T18:46:35.763+00:00May I be your apprentice? I'll be a good girl,...May I be your apprentice? I'll be a good girl, promise :DSommerhttps://www.blogger.com/profile/11982366863485663933noreply@blogger.comtag:blogger.com,1999:blog-6219095340090691270.post-18726871217055007992011-01-13T15:12:48.268+00:002011-01-13T15:12:48.268+00:00I've only ever had back bacon in England, and ...I've only ever had back bacon in England, and it was a revelation! Of course, I'm very fond of our usual bacon here (streaky bacon); but given a choice, I would take back bacon any time.Jean | DelightfulRepast.comhttps://www.blogger.com/profile/02038772991628796917noreply@blogger.com