Half a year ago, this sign appeared at the deli three doors down from where I work:
From said sign you will perhaps be informed that this is not a "proper" deli, a "proper" deli apparently being a kosher place completely sans pork.....or so says Mr. Husband, at any rate.
Proper or no, Danish Bacon seemed a good thing to look into during My Increasingly Inaccurately Named Bacon "Week".
Friday I bought half a pound of this so-called Danish Bacon. Saturday morning I did a taste test with an N of 1. Me.
Danish Bacon is on the left, American Bacon on the right. We see the Danish Bacon is shorter and wider but otherwise "streaked" like we likes it.
I chatted the deli workers up a bit about the difference between Danish Bacon and American Bacon. Their answer? It comes from Denmark. Seriously. They did at least have the grace to seem a bit chagrinned at their lack of knowledge.
I found the Danish Bacon cooked up a lot quicker. Taste-wise, I will admit to not seeing much difference. However, as you can see in the photo, I take my bacon very crispy, which many Brits and spin offs consider overcooking it. So for a different (Aussie) opinon, go here.
Perhaps next weekend, when I'm not heavily engaged in finishing a puppet, I'll give different levels of done-ness a whirl. In the meantime, please don't mention the results of this week's The Next Iron Chef, as my power went out last night halfway through the episode. Thanks.