Quote:
Originally posted by taxwonk
Back bacon is canadian bacon, which is not really bacon at all. Back bacon is cured and smoked tenderloin. What you probably had was pork belly braised or <shudder> cooked sous vide, which is a method of cooking something akin to putting it in a seal-a-meal plastic bag and cooking it for hours at just below the boiling point. If the pork had a sauce flavor that permeated the meat and fat, it was more likely braised.
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... Thus removing any doubt your ample bosom is a genetic or glandular condition.
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