OK, so if a complete idiot were trying to find the most CI friendly bacon in a major metro area, what would one ask for at each of the local butcher shops? Would it be salt-cured bacon with no (added?) water or sugar? Would it be uncured? I suppose if I were really ambitious, I would jump right in and learn the hard way by making some here at home from a slab-o-porkbelly. Might do that someday, but it'll be a while.
Thanks,
-M
Thanks,
-M