To Buy:
Best buy fresh from the deli counter. Look for bacon that is pink with white fat. Can be sliced, or, to keep for longer, bought in a chunk and sliced when required. Varieties include; Middle rashers, streaky and breakfast rashers. Packaged supermarket bacon has a higher moisture content and when cooked becomes wet and watery.
To Store:
If purchased whole, wrap the cut end in foil and store for up to 2 weeks unopened. Wrap sliced bacon in plastic and cover with oil.
Tips & Tricks:
Throw out any bacon that is slimy as it has bacteria on it.
One serve is equivalent to one rasher of bacon.
Cooking Tips:
From a health perspective, trim bacon fat then grill.