[Sca-cooks] OTOTOTOT: the po' boy sandwich

[Olwen the Odd]

> > Cripes!  Last to know again.  Why didn't anyone tell me bacon came in
> > shells?
> >
>
>Bacon nowadays is usually a shell-less hybrid bred for ease of
>picking. Older varieties of bacon that still have the distinctive
>shell are considered heirloom varieties, sometimes available
>regionally. Bacon without shells grows faster and larger, while shelled
>bacon is smaller but more flavorful, as the shell provides an additional
>layer of protection.
>
>Modern bacon is picked, sliced, and packaged quickly. Shelled bacon can be
>aged after picking in cool rooms, much as steaks are aged. And you can use
>the shells to flavor soup stock.
>
>Margaret (who is way too punchy today, I think)

Oh thank you most wise one for clarifying this mystery for me.  I shall take
your wisdom and share at our most illustrious (yet still unaware of true
bacon) Cooks Guild meeting on the upcoming Saturday.
Humbly, Olwen
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