I've always wanted to try Zingerman's bacon of the month club:
http://www.zingermans.com/Product.aspx?ProductID=G-bac-3
From a great deli in Ann Arbor, MI
"From a great deli in Ann Arbor, MI"
In my experience, Zingerman's is overpriced and overrated. That isn't to say bad by any means, it probably still makes the cut for "great", but honestly I had better experiences at Bread Basket for much cheaper (with the caveats that this was years ago, and I've every expectation it'll vary depending on what you're getting).
Sadly, English style back bacon is really hard to find over here :(
Re:The Bacon Boom Was Not an Accident
by justincormack on Monday October 06, 2014 @03:22PM
(#8417681)
It is fairly easy to make if you can get the right part of the pig. Takes about a week.
and yet these are all from the belly of the pig, right? streaky bacon? it's hard to find the other kinds in the US (especially back bacon)
* cured, thin cut
* cured, thick cut
* smoked, with 3 or 4 types of wood
* uncured, thick and thin and smoked
* cured with lower sodium
* flavored with some kind of liquid smoke type stuff
* pre-cooked
also i've seen bacon clubs (like they do with wine) popup on the internet lately. so great.