Proper bacon, dry cured and from a good butcher rather than the wet cured cr@p you get from the supermarket that oozes white liquid when you cook it (it's brine that's been injected into the meat to make it cure faster and add bulk/weight so you're effectively paying for water)
Then fry it until it's crisp - mmmm, I could never be a vegetarian :wink:
For me it can't be too crisp, but has to be high quality. Between two pieces of hot buttered toast, slathered in tomato sauce. Occasionally in a big bap with a fried egg - messy, mmmmm. Food heaven.
GP06Roadster, exactly what I was thinking when I started the thread :lol: