Spanish bacon was [Sca-cooks] German bacon

[Sue Clemenger]

This is *too* weird.  I've been trying to remember to post a similar
question, as I'm working through redactions for a feast in January
(recipe source is a certain someone's translation of de Nola ;o)
I'm playing with the Chopped Spinach tomorrow--trying the bacon version
and the non-bacon version.  In the recipe, there're pieces of bacon
added to the cooking pot, but I don't know what kind--if it was fatty,
like American bacon, it'd be pretty nasty in texture, since I don't
think the spinach needs to cook so long that the bacon is rendered.  I
thought maybe something meatier? And does anyone know if it's meant to
be fresh bacon, or was it preserved in some way (smoking, etc.)??
IIRC, Brighid, I've made the Welserin sausages, and I think I just
picked up a package of "bacon ends," because they were cheaper than
buying bacon strips, and were gonna get cut up anyways.  I went with a
fattier bacon because the other meats in the sausage were relatively
lean, and I wanted to add some fat to keep them juicy/moist.
--maire

Robin Carroll-Mann wrote:
> 
> I'm looking at the recipe for bratwurst in Sabina Welserin.  It calls for 4
> pounds each of prok and beef, plus two pounds of bacon.  What kind of
> bacon would be appropriate?  Back bacon (Canadian), streaky bacon
> (American), or something else entirely?
> 
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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