Quote:
Originally Posted by Walter Greenspan
Personal experience?
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I have had any number of "beef bacons" in Chicago and Detroit. They are commonly sold in Halal markets geared toward Muslims. My favorite version was sold my Chicago's Moo and Oink.
Bacon, in ANY form, is at least 75% fat. Lard and tallow, while the two most tasty substances every discovered, are VERY different fats. Tallow, especially if you render it from the harder portion of the carcass, is a much heavier fat and lingers a lot longer on the palate. It adds an interesting flavors when cooked with vegetables.
Don't get me wrong, I kind of agree that pork fat rules. And there is nothing like pork rinds, cracklings, and of course, lardons.
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