Lady Marmalade Posted October 26, 2007 Share Posted October 26, 2007 Hi folks, Can anyone please tell me where I can locate good old English streaky rashers?Lady M Link to comment Share on other sites More sharing options...
12Monkeys Posted October 26, 2007 Share Posted October 26, 2007 There used to be an English shop in Eymet that sold all sorts, sausages as well but I don't know if it is still there.regards Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted October 26, 2007 Share Posted October 26, 2007 Lady M, it would be helpful to know where you are in the Dordogne.I posted information about an excellent supplier of pork, sausages and bacon a few days ago, all available from a Brit owned piggery near La Bugue.If you email me I can send you details. Link to comment Share on other sites More sharing options...
Mik from LA Posted October 27, 2007 Share Posted October 27, 2007 I make my own bacon and sausages. It is surprisingly easy and you know exactly what has gone in to making them. There is plenty of info on the web. Also, when you visit friends, half a dozen old fashioned bangers or rashers are more warmly received than a bottle of wine. Link to comment Share on other sites More sharing options...
rusheslake Posted October 27, 2007 Share Posted October 27, 2007 Streaky bacon in LIDL's...Poitrine fumee (smoked) thinly sliced in a packet cost about 1.99 for about 10/12 slices. Hardly any water content (unlike British bacon) & it certainly does 'the job' for us! Link to comment Share on other sites More sharing options...
Maricopa Posted October 27, 2007 Share Posted October 27, 2007 [quote user="rusheslake"]Streaky bacon in LIDL's... Poitrine fumee (smoked)[/quote]rusheslake is absolutely on the money with this suggestion, but that means that this knowledge is now in the public domain (perhaps I should have said this bacon is NO good!), and we were trying to keep it a secret......[Www] Link to comment Share on other sites More sharing options...
raindog Posted October 27, 2007 Share Posted October 27, 2007 [quote user="rusheslake"] Hardly any water content (unlike British bacon) [/quote]Spot on. Last time I cooked "real" English rashers there was about half a pint of liquid slopping about in the pan. Link to comment Share on other sites More sharing options...
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