I'd never heard of that; it looks great! Although i must register some skepticism at the claim of leanness:
http://www.ellesmerebutchery.co.nz/shoulder-bacon-sugar-cure...
It reminds me a bit of the gammon we have in the UK, which is meat from the hind leg, cured like bacon, but sold in joints or steaks, rather than thin slices, and which is quite lean:
https://www.ocado.com/productImages/281/281291011_0_640x640....
Meanwhile, in South Africa, shoulder bacon appears to be something else again:
Re:Why Supermarket Bacon Hides Its Fat
by joshontheweb on Sunday September 18, 2016 @06:36PM
(#12527563)
I recently spent a yeah in New Zealand and while I really like it there, I could never find bacon like at home in the US. Even the streaky bacon wouldn't crisp up like US bacon. I'm not sure what the difference is. Perhaps the NZ streaky bacon isn't cured in the same way? I'd love to know if anyone has the answer.
Re:Why Supermarket Bacon Hides Its Fat
by toomanybeersies on Sunday September 18, 2016 @08:31PM
(#12527992)
I think possibly NZ bacon is cured wetter than American bacon?
I guess it's an upbringing thing, but I really dislike crispy bacon, it just seems dry and overcooked to me.
https://australianbakerycafe.com/ is the closest I've found on a trip to Atlanta GA, but I'm still searching for proper Australian style Bacon near where I live.
A dozen different varieties exist in foreign supermarkets whereas in North America unless you go to a specialty shop you're limited to crappy fat-laden bacon and, if you're lucky, back bacon.
I think that shoulder bacon makes superior bacon butties, whilst streaky bacon is better in dishes with other things (such as macaroni cheese), where the fat adds a lot of flavour to the surrounding dish.